Drunk Turkey, Zarela Martinez and Game Changer #47

Zarela Martinez is  Gourmet Live Game Changer # 47..
She is a Restaurateur and cookbook author from New York.
 She learned how to cook from her mother Aida Gabilondo, who is also a cookbook author.

Paul Prudhomme took Marines under his wing when she began taking a cooking class in New Orleans. She began to get noticed when Craig Claiborne a food editor from The New York Times published several of her recipes. She designed the menu for Cafe Marimba and soon opened her own restaurant Zarela in 1997. 
Her first cookbook is titled Food from My Heart was nominated for a James Beard award. Two more books followed. Then a companion book to go with her PBS series Zarela! La Cocina Veracruzana.
The tradition continues now one of Martinez’s sons Aaron Sanchez is now a chef.
I decided to make her Drunk Turkey.

Drunk Turkey

12 pound turkey
2 pounds mixed dried fruit such as raisins and apricots
4 granny smith apples cut into 1 inch wedges
4 oranges juiced
1 can chipolte chilies in adobo
3 cups dark tequila
3 cups Grand Mariner
2 sticks of butter at room temperature
Directions
Rinse and pat dry turkey. Salt and pepper the bird, inside and out.
In a medium bowl combine the dried fruit and apples. In a food processor combine orange juice, chillies, 1 cup tequila and 1 cup Grand Mariner. Process for one minute. Pour chili mixture over dried fruit and apples.
Set aside for about 15 minutes. Drain the fruit reserving the liquid. Combine the softened butter with the fruit and stuff 3/4 of it in the cavity of the bird. Place the turkey in the roasting bag. Place the remaining fruit over the top of the bird and pour the remaining liquor over top.Using a food injector, combine the remaining tequila and Grand Mariner into the bird, Melt the remaining butter and pour it over the turkey and seal the roasting bag. Cut slits in the top to allow the steam to escape. Bake for 2 1/2 hours. When ready to serve remove from bag and arrange turkey on a platter. Scrape out the stuffing and place in a bowl. Strain juices and serve in a gravy boat.
The following blogger are also featuring the recipes of Zarela Martinez today. I hope you’ll pay them all a visit. It is wonderful to see what they all have to bring to the table.

Val – More Than Burnt Toast, Taryn – Have Kitchen Will Feed, Susan – The Spice Garden
Heather – girlichef, Miranda – Mangoes and Chutney, Amrita – Beetles Kitchen Escapades
Mary – One Perfect BiteSue – The View from Great Island, Barbara – Movable Feasts
Linda A – There and Back Again, Nancy – Picadillo, Mireya – My Healthy Eating Habits
 Annie – Most Lovely Things, Jeanette – Healthy Living Claudia – Journey of an Italian Cook,
 Alyce – More Time at the TableKathy – Bakeaway with Me, Martha Simple Nourished Living, 
Jill – Saucy Cooks, Sara – Everything in the Kitchen Sink.

Next week we will highlight the career and recipes of Cat Cora

Peace be with you,
Veronica