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Mexican Rubbed Turkey

  • Prep 12 hr 0 min
  • Total 16 hr 0 min
  • Ingredients 15
  • Servings 6

Ingredients

1
12-lb turkey (defrosted or fresh)
2
gallons orange juice
1
onion (sliced into quarters)
1
large orange (peeled and sliced into quarters)
1
stick of butter (sliced into 1/2 inch cubes)
8
cloves of garlic
1/2
cup olive oil
1
tablespoon chili flakes
1
tablespoon oregano
1 1/2
tablespoons seasoning salt
1/2
tablespoon black pepper
1
tablespoon chipotle ground pepper
1/2
tablespoon ground ancho chile pepper
1
tablespoon smoked paprika
1
tablespoon cumin

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

Cover the turkey before putting it in the fridge to avoid other smells to penetrate the turkey.

Directions

  • 1 Place turkey in a large pot. Remove the neck from the open cavity, and the gizzards from the back.
  • 2 Pour orange juice into the pot and place in the fridge overnight.
  • 3 The next day remove from pot and drain the liquid out of the cavity.
  • 4 Preheat the oven to 325°F.
  • 5 Dry the turkey off with paper towels.
  • 6 Place a few pieces of orange and onion into the cavity of the turkey.
  • 7 With your fingers pull the top skin of the turkey and create a pocket between the meat and the skin.
  • 8 Press a garlic clove into a cube of butter and push it into the pocket. Repeat until all butter and garlic is used.
  • 9 How to make Mexican rub: In a small bowl whisk olive oil, chili flakes, oregano, seasoning salt, black pepper, chipotle ground pepper, ancho chile pepper, smoked paprika, and cumin together until smooth.
  • 10 With a pastry brush, paint Mexican rub on entire turkey.
  • 11 Place in the oven for 15 to 17 minutes per pound. I baked my 12-pound turkey for 3 hours and 10 minutes.
  • 12 Remove from oven and allow to rest for 30 minutes before cutting into it.

Rate and Comment

Nicole Presley Nicole Presley
September 20, 2016