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1
Rinse the turkey.
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2
Add the brine to a large container or resealable plastic bag and submerge the turkey.
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3
Refrigerate for 8 to 12 hours.
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4
Rinse and dry the turkey.
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5
Preheat the oven to 400 degrees F. Season the turkey inside and out with salt and pepper.
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6
Prepare the peppers by arranging them under a low broiler until blackened.
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7
Put them in a large bowl and cover with foil until cool enough to handle.
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8
Remove the skin, stems and seeds (do not rinse under water) and dice.
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9
In a medium saute pan over medium-high heat, add the canola oil and when hot, add the diced peppers and saute for 2 to 3 minutes.
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10
Add the, garlic, cumin, chopped cilantro and the scallions.
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11
Cook for 2 to 3 minutes and season with a little salt and pepper, to taste.
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12
Stir in the zest and juice of 1 lime, and deglaze with 1/4 cup of the tequila.
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13
Remove from heat, transfer to a plate, spreading evenly, and allow to cool.
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14
Carefully run your hand under breast skin of the turkey, creating a pocket from the neck to the bottom of breast on both sides.
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15
Stand the turkey up in a large bowl or 8 cup measuring container, to assist in keeping the turkey upright.
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16
Gently stuff half of the pepper mixture into each skin pocket, lay the bird on its back and even out the pepper stuffing.
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17
Trim any extra fat off the body and tuck the wings behind.
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18
Put the onion, a 1/2 bunch of cilantro and the cut lime halves into the cavity and arrange on a roasting rack in a roasting pan.
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19
Roast until the internal temperature registers 165 degrees F on an instant-read thermometer, about 15 to 20 minutes per pound, about 3 1/2 hours.
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20
Remove the turkey from the oven to a cutting board.
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21
Tent with aluminum foil and let rest for 15 minutes.
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22
While the turkey is resting, skim any fat off the top of the pan drippings and heat over medium-high heat.
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23
Scrape any bits off the bottom and add the chicken stock.
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24
Reduce for 8 minutes, then lower the heat and add the half-and-half and remaining tequila.
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25
Reduce for 5 minutes and adjust seasoning with salt and pepper, to taste.
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26
Strain and hold warm.
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27
Carve the turkey, arrange on a serving platter and serve with the au jus.
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28
In a medium saucepan over high heat, add 2 cups of the water and the remaining ingredients.
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29
Stir until the salt is completely dissolved.
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30
Add the remaining 2 cups of water and allow the brine to cool to room temperature before using.
