Recipes Cuisine Latin American Mexican Turkey Chorizo, Revised 4.5 (2) Add your rating & review 1 Photo Revised version of 'Janelle's Turkey Chorizo (Loose, Not Encased).' I have adjusted the spices and method to suit my tastes. My friends who eat chorizo often have told me the end result is very good and close to an original recipe. Recipe by Buckwheat Queen Updated on October 21, 2021 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 1 Prep Time: 20 mins Additional Time: 1 hrs Total Time: 1 hrs 20 mins Servings: 6 Yield: 6 servings Jump to Nutrition Facts Ingredients 2 dried red chile peppers 1 tablespoon dried Mexican oregano 2 teaspoons smoked salt 2 teaspoons ground cumin ¾ teaspoon white sugar ½ teaspoon multicolored peppercorns 2 cloves garlic 2 tablespoons New Mexico red chile powder 2 tablespoons smoked paprika 2 tablespoons apple cider vinegar 1 tablespoon water 1 ½ pounds ground turkey breast Directions Place dried peppers in a mortar and grind into medium-sized pieces. Add oregano, salt, cumin, sugar, and peppercorns. Grind into a rough powder. Add garlic and continue to grind until a paste forms. Use a wooden spoon to mix the chile powder and paprika into the paste. Add the vinegar and water while stirring. Mix well. Place ground turkey in a large bowl. Mix seasoning paste into turkey using your hands covered in clean rubber gloves. Allow mixture to rest in the refrigerator for at least 1 hour before using in your favorite recipe. Cook's Notes: I've made this using dried Calabrese peppers as well as dried Thai red peppers with excellent results. A friend used dried cayenne and he said the taste is very good. Therefore, it seems any hot pepper will work. Baking Nana advised me to use gloves when mixing meat to avoid over mixing. It does help texture in sausage, meatloaf, and meatballs. Editor's Note: There is a potential risk of foodborne illness from the consumption of raw turkey meat. Be sure to cook this ingredient thoroughly in your choice of recipe before serving. Meat should not be pink in the center, juices should run clear, and an instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). I Made It Print Nutrition Facts (per serving) 146 Calories 1g Fat 4g Carbs 29g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 146 % Daily Value * Total Fat 1g 2% Saturated Fat 0g 2% Cholesterol 70mg 23% Sodium 826mg 36% Total Carbohydrate 4g 1% Dietary Fiber 2g 6% Total Sugars 1g Protein 29g Vitamin C 2mg 11% Calcium 34mg 3% Iron 2mg 13% Potassium 410mg 9% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved