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Chile-Rubbed Christmas Turkey

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  • Prep 1 hr 30 min
  • Total 7 hr 30 min
  • Ingredients 19
  • Servings 10
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If you're looking for a Christmas dinner with flavors from south of the border, this chile-rubbed roast turkey will add some spice to your Christmas dinner. The combination of the spice of the chiles and the beautiful, bright, earthy colors of the annatto paste will leave you craving that leftover turkey sandwich long after the holidays are over!
by Sonia Mendez Garcia
Updated Sep 27, 2015
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Ingredients

  • 8 guajillo chili peppers
  • 4 ancho chili peppers
  • 6 chile de árbol chili peppers
  • 6 cups water
  • 1 turkey (12 lbs)
  • 2 chipotles in adobo
  • 3.5-oz bar of annatto/achiote paste, broken into smaller pieces
  • 1 tablespoon Mexican oregano
  • 1 tablespoon cumin seeds
  • 1/2 tablespoon dried marjoram
  • 1/2 tablespoon dried thyme
  • 2 teaspoons pepper
  • 3 teaspoons salt
  • 4 tablespoons red wine vinegar
  • 12 garlic cloves, sliced
  • 7 cups chicken broth
  • 1 lb unsalted butter at room temperature
  • 2 lemons, sliced
  • 1 sweet onion, sliced

Directions

  •  
    1
    Remove the stems and seeds of the dried chiles and transfer to a large glass bowl.
  •  
    2
    Cover with water and cook in the microwave for 10 minutes, stirring halfway through.
  •  
    3
    Remove from microwave and let steep.
  •  
    4
    Clean out the neck bone and gizzards of the turkey, rinse and pat dry. Transfer to a roasting pan with a roasting rack insert. Preheat oven to 450°F.
  •  
    5
    Drain the water from the chiles and transfer to the blender.
  •  
    6
    Add the chipotles, annatto paste, oregano, cumin seeds, marjoram, thyme, 1 teaspoon pepper, 2 teaspoons salt, vinegar, half of the garlic, 3 sticks of butter and 2 cups of chicken broth. Blend on high until smooth, taste for salt. Pour 2 cups of the sauce into a bowl and set aside.
  •  
    7
    Transfer the remaining sauce to a saucepan and heat on low. Whisk in 4 cups of chicken broth and 1 stick of butter. Cook just until the butter melts. Pour half of this mixture into the bottom of the roasting pan. Reserve the leftover sauce for basting.
  •  
    8
    Stuff the turkey with lemons, onions and sliced garlic, and season with salt and pepper. Rub the turkey all over and under the skin of the breast with the 2 cups of reserved chile/butter paste.
  •  
    9
    Roast for 30 minutes uncovered. Reduce heat to 350°F, cover with foil and continue roasting for 2 1/2 hours. For the last 2 hours, baste the turkey with the reserved sauce every 30 minutes. When the internal temperature of the breast meat reaches 165°F and the thigh meat is at 180°F, your turkey is ready.
  •  
    10
    Remove from the oven and let stand for 1 hour. Carve and serve with your favorite gravy.

Expert Tips

  • tip 1
    Defrost the turkey in the refrigerator for a few days before cooking.
  • tip 2
    Purchase an instant read thermometer for a more accurate reading of the temperature of your turkey.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • If you're looking for a Christmas dinner with flavors from south of the border, this chile-rubbed roast turkey will add some spice to your Christmas dinner. The combination of the spice of the chiles and the beautiful, bright, earthy colors of the annatto paste will leave you craving that leftover turkey sandwich long after the holidays are over!
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