Tequila-brined turkey from The Essential Mexican Instant Pot Cookbook: Authentic Flavors and Modern Recipes for Your Electric Pressure Cooker (page 50) by Deborah Schneider

  • bay leaves
  • canned chipotle chiles in adobo sauce
  • coriander seeds
  • limes
  • black peppercorns
  • chicken stock
  • cumin seeds
  • Mexican oregano
  • white tequila
  • turkey breast half
  • EYB Comments

    Allow to brine for at least 12 hours, or for up to 24 hours. Can substitute mezcal for blanco tequila, and turkey thighs for turkey breast half.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Allow to brine for at least 12 hours, or for up to 24 hours. Can substitute mezcal for blanco tequila, and turkey thighs for turkey breast half.

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