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How to Make Flan
Peruvian Arroz con Pollo
Mexican Rubbed Turkey
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
tablespoons seasoning salt
tablespoon black pepper
tablespoon chipotle ground pepper
tablespoon ground ancho chile pepper
tablespoon smoked paprika
Place turkey in a large pot. Remove the neck from the open cavity, and the gizzards from the back.
Pour orange juice into the pot and place in the fridge overnight.
The next day remove from pot and drain the liquid out of the cavity.
Preheat the oven to 325°F.
Dry the turkey off with paper towels.
Place a few pieces of orange and onion into the cavity of the turkey.
With your fingers pull the top skin of the turkey and create a pocket between the meat and the skin.
Press a garlic clove into a cube of butter and push it into the pocket. Repeat until all butter and garlic is used.
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.
With a pastry brush, paint Mexican rub on entire turkey.
Place in the oven for 15 to 17 minutes per pound. I baked my 12-pound turkey for 3 hours and 10 minutes.
Remove from oven and allow to rest for 30 minutes before cutting into it.
Cover the turkey before putting it in the fridge to avoid other smells to penetrate the turkey.
No nutrition information available for this recipe
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