Recipes

Francis Butler’s Texas Tamale-Stuffed Turkey

2 Mins read
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Introduction

This recipe is a modern twist on a classic Thanksgiving dish. Inspired by the rich culinary tradition of Texas cuisine and named after Francis Butler’s iconic dish, “Texas Tamale-Stuffed Turkey” offers a unique blend of flavors that celebrates both heritage and innovation in cooking.

Tips for this recipe

Preparing the turkey with tamales requires patience but ensures an impressive outcome. Tenderize your meat thoroughly, season generously to enhance flavor, and allow ample time for thorough cooking. Properly chilling components like the butter will facilitate easier handling during assembly.

Why you will love this recipe

This dish promises a culinary adventure with every bite. The marriage of savory turkey and delectable tamales introduces unexpected flavors, making it an unforgettable centerpiece for any festive table. Its uniqueness not only tantalizes the taste buds but also pays homage to traditional cooking methods fused with contemporary twists.

Ingredients

4 shallots, peeled
2 garlic cloves, peeled
2 jalapeño chiles, stemmed and seeded
Kosher salt and freshly ground black pepper
8 tablespoons (1 stick) unsalted butter, cut into 8 pieces and chilled
30 medium pork, chicken, or chile tamales, husks removed and discarded
1 cup frozen corn, thawed
One 8- to 10-pound whole turkey, giblets removed

Adviced equipment

– Large Baking Roaster (Capacity Sufficient for Turkey)
– Electric Meat Tenderizer and Slicer, Model XYZ
– Digital Food Scale with Bowl & Weighing Mat
– Stainless Steel Turkey Fryer (Model ABC), optional
– Silicone Basting Brush Set (various sizes)
– Chef’s Knife with Full Tilt Pull-Through Sharpener and Storage Case
– Turkey Baster (Model DEF, Electric or Manual)
– Slow Cooker Set (Capacity Suitable for Larger Quantities of Tamales)
– Meat Thermometer Probe with Extension Cord
– Cutting Board Set (Various Sizes, including Bamboo and Glass options)
– Silicone Taco Press

History of the recipe

The roots of this inventive dish trace back to the rustic kitchens of Texas where local ingredients were combined in unconventional ways. Named after Francis Butler, a pioneering cook and innovator who introduced regional flavors to his family’s table, the “Texas Tamale-Stuffed Turkey” has since become a symbol of culinary creativity and familial bonding across generations.

Fun facts about this recipe

Apart from its mouthwatering appeal, the “Texas Tamale-Stuffed Turkey” carries significant cultural stories. It embodies the spirit of community and sharing found at Texas’s hearty table. Additionally, using a whole turkey rather than pre-cooked pieces adds depth to this dish, not just in taste but also in its contribution to sustainable cooking practices by making use of an entire bird.

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Francis Butler's Texas Tamale-Stuffed Turkey

Francis Butler's Texas Tamale-Stuffed Turkey

amanda

Equipment

  • - Large Baking Roaster (Capacity Sufficient for Turkey)

  • - Electric Meat Tenderizer and Slicer, Model XYZ (for tenderizing meat)

  • - Digital Food Scale with Bowl & Weighing Mat (for accurate ingredient measurement)

  • - Stainless Steel Turkey Fryer (Model ABC) (optional for frying turkey if preferred method is chosen)

  • - Silicone Basting Brush Set (various sizes, for basting during cooking)

  • - Chef's Knife with Full Tilt Pull-Through Sharpener and Storage Case (for slicing meat and vegetables)

  • - Turkey Baster (Model DEF, Electric or Manual, depending on preference)

  • - Slow Cooker Set (Capacity Suitable for Larger Quantities of Tamales)

  • - Meat Thermometer Probe with Extension Cord (for checking turkey doneness)

  • - Cutting Board Set (Various Sizes, including Bamboo and Glass options)

  • - Silicone Taco Press (to help form tamale shells properly)

Ingredients

  • 4 shallots, peeled

  • 2 garlic cloves, peeled

  • 2 jalapeño chiles, stemmed and seeded

  • Kosher salt and freshly ground black pepper

  • 8 tablespoons (1 stick) unsalted butter, cut into 8 pieces and chilled

  • 30 medium pork, chicken, or chile tamales , husks removed and discarded

  • 1 cup frozen corn, thawed

  • One 8- to 10-pound whole turkey, giblets removed

Instructions

1

Instruction 1

Place an oven rack in the lower-center position and preheat the oven to 350°F. Set a large V-shaped roasting rack inside a shallow roasting pan.
2

Instruction 2

Pulse the shallots, garlic, chiles, 1 teaspoon salt, and 1/2 teaspoon pepper in a food processor until finely chopped. With the food processor running, add the butter, one piece at time, and process until a paste forms.
3

Instruction 3

In a large bowl, crumble the tamales and using a fork, stir in the corn. Season with salt and pepper to taste.
4

Instruction 4

Pat the turkey dry. Using metal skewers or toothpicks, secure the neck skin to the back of the turkey, then tuck the turkey's wings behind its back.
5

Instruction 5

Stuff the tamale mixture into the turkey's cavity and tie the legs together with butcher's twine. Place the turkey in the prepared rack, breast up, and rub with the butter mixture. Cover the turkey loosely with foil and roast for 1 hour, basting with pan drippings every 20 minutes.
6

Instruction 6

Uncover and roast for 30 to 45 minutes, until the skin is well browned and an instant-read thermometer registers 175°F in the thighs and drumsticks and 165°F in the breast and stuffing.
7

Instruction 7

Transfer the turkey to a serving platter or carving board and let rest for 30 minutes to 1 hour before serving.
8

Instruction 8

Carve the turkey and serve with the tamale stuffing.
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