Many Brits are set to spice up their Christmas turkey this year, with a quarter of adults planning to add some unconventional flavours to the traditional dish.
A recent survey found that a third of people in the UK find turkey to be dry, bland, and boring, leading some to ditch it from their Christmas menu altogether. However, for those who still want to serve turkey, they’re getting creative with their seasonings.
Some popular alternatives to traditional turkey seasoning include maple syrup and hot sauce, sriracha and honey glaze, and even lime zest, tequila, and salt. Meanwhile, 57% of people admit they’re not fans of the classic turkey meal, with 15% saying it’s in desperate need of a revamp.
To help mix things up, Doritos has come up with a recipe for a chilli heatwave flavour tortilla crust that locks in moisture, dubbed the “Turkerito”. Karina Stoltz, a spokesperson for Doritos, said: “The nation has spoken – turkey is boring, bland, and flavourless. And people are looking for ways to liven up the big bird.”
“We didn’t just pluck this recipe out of thin air; we spent a solid five minutes in research and development to create what few are describing as a culinary masterpiece.”
“Do we think the Turkerito will be gracing dinner tables up and down the country next week? Probably not. Should it? Absolutely. Holy cluck does it taste good.”
The Turkerito
Ingredients:
1x 6kg turkey, giblets removed.
1x bulb garlic.
For the butter:
200g butter, softened.
20g each of oregano, thyme, basil, rosemary.
1x lemon & 1x orange.
For the glaze:
200ml runny honey.
2 red chillies, sliced in half lengthways.
2 sprigs each of oregano, rosemary & thyme.
For the crust:
75g fresh breadcrumbs.
100g Doritos Chilli Heatwave.
Recipe:
1. Prep the Bird: Begin with a room-temperature turkey and preheat the oven to 180C/160C fan/gas 4.
Chop half the herbs but all the basil, mix with butter, salt, pepper, and zest from a lemon and orange. Pat the turkey dry, loosen the skin, and apply the butter mixture under it as if you’re giving it a massage.
Stuff the cavity with halved garlic, lemon, orange, and the remainder of the herbs. Tie the legs together to mimic a yoga pose.
2. Into the Oven: Position the turkey in a roasting tray, drizzle with oil, season generously, cover with foil, and roast for 35 minutes per kg (about 3 hours).
If you’re using a thermometer, aim for 65C in the thickest part of the breast.
3. While It Cooks: Prepare the glaze by boiling honey, chillies, and herbs, then simmer until it thickens.
Toast breadcrumbs, crush the essential and delicious Doritos Chili Heatwave (aggressively, if needed), and mix for a crunchy garnish.
4. Final Touches: With 45 minutes to go, take off the foil, baste the turkey as if it’s competing in a tanning competition, and pop it back into the oven.
When there’s just 15 minutes left, give it a good brush with your spicy glaze, then do it again for maximum sticky delight. Sprinkle on the Dorito-breadcrumb mix and roast until it’s golden and looking rather pleased with itself.
5. Rest & Serve: Cover it back up with foil, let it rest for an hour, and then get carving.
Take pride in your ability to transform a bird into a new culinary masterpiece – or at least something that’s edible.
