Mexican Rubbed Turkey

mexican rubbed turkey Entree Mexican
Mexican Rubbed Turkey
  • Prep 12 hr 0 min
  • Total 16 hr 0 min
  • Ingredients 15
  • Servings 6


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


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  • 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.

Expert Tips

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

Nutrition Information

No nutrition information available for this recipe

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