Chile-Rubbed Turkey

Look to Mexico, where turkey has been the big bird for centuries. Continue the theme by using the leftovers for tacos (corn tortillas, shredded meat, lime…). We promise you won’t miss your sandwich.

Ingredients

Chile Paste

  • 2 tablespoons cumin seeds
  • 1 head of garlic, cloves peeled, crushed

Brine and Turkey

  • 6 12-oz. cans pale lager (such as Tecate or Budweiser)
  • ½ cup (packed) light brown sugar
  • 2 bunches oregano, divided
  • 1 cup plus 2½ tsp. kosher salt
  • 1 12–14-lb. turkey, giblets and neck removed
  • 2 cups (or more) low-sodium chicken broth
  • ½ cup (1 stick) unsalted butter, melted
  • Lime wedges and fresh chiles and herbs (for garnish; optional)

Recipe Preparation

Chile paste

  • Using kitchen shears, cut open guajillo and ancho chiles along one side; place seeds in large bowl; set aside. Open chiles and place flat in a large dry skillet over medium heat. Cook, turning once, until lightly puffed and toasted, about 4 minutes. Add chiles de árbol and cumin seeds ; toast until fragrant, about 1 minute. Transfer to bowl with chile seeds, add 4 cups boiling water, and let soak until softened, about 10 minutes.

  • Purée chile mixture with soaking liquid, onion, and garlic in a blender.

Brine and turkey

  • Combine beer, brown sugar, 1 bunch oregano, 1 cup salt, 3 cups chile paste, and 8 cups water in a very large stock pot. Add turkey, cover, and chill at least 12 hours and up to 14 hours.

  • Remove turkey from brine; pat dry. Place, breast side up, on a rack set in a large roasting pan. Mix remaining 2½ tsp. salt into remaining 1½ cups chile paste. Working from neck end of turkey, gently loosen skin from breasts and rub under skin and all over outside of bird. Chill turkey at least 8 hours and up to 12 hours.

  • Preheat oven to 375°. Stuff turkey with onion, garlic, and remaining bunch of oregano; tie legs together with kitchen twine. Add broth and 2 cups water to pan and roast turkey 30 minutes. Reduce oven temperature to 325° and roast, basting every 30–40 minutes with butter, adding more broth or water as needed to maintain some liquid in pan, and tenting with foil if turkey browns too quickly, until an instant-read thermometer inserted into thickest part of thigh registers 165°, 2½–3 hours longer.

  • Transfer turkey to a platter; tent with foil. Let rest at least 30 minutes before carving.

  • Meanwhile, strain pan drippings into a measuring cup. Let sit 30 minutes, then skim fat from surface. Bring to a boil in a medium saucepan; reduce heat and simmer until reduced to 1 cup. Stir in lime juice.

  • Garnish turkey as desired and serve with pan sauce alongside.

Nutritional Content

Calories (kcal) 880 Fat (g) 16 Saturated Fat (g) 8 Cholesterol (mg) 385 Carbohydrates (g) 31 Dietary Fiber (g) 4 Total Sugars (g) 15 Protein (g) 132 Sodium (mg) 385Reviews SectionWe made this for Thanksgiving last year and my husband cooked it on our grill. It was amazing, everyone loved it and grilling it enhanced the flavors, we are making it again this year!AnonymousCalifornia10/28/19This is the best turkey recipe I have had. I tried to get my wife to do it for Thanksgiving but I lost. You will win if you use this recipe. Amazing flavor and adds a zing to turkey which normally is bland.WNCmanHayesville, NC11/22/17

Chile Rubbed Smoked Turkey

A blend of red chiles, spices and orange juice produce a flavorful skin on this Out West inspired Chile Rubbed Smoked Turkey.

Guajillo, New Mexico and Chile de Arbol combines with earthy cumin, cinnamon and notes of agave and orange juice, making this Chile Rubbed Smoked Turkey a delicious Out West favorite for Thanksgiving.

The best thing about smoked turkey is that it’s already cooked, which means you have more oven time for other dishes to cook. This 10 pound smoked turkey takes less than two hours to warm in the oven and comes out juicy enough to make gravy out of the drippings.

Chile Rubbed Smoked Turkey drippings have so much flavor from chiles and oranges and create a beautifully colored gravy. While the turkey is resting, melt two tablespoons butter in a sauce pan, then stir in two tablespoon’s flour and cook over medium heat until combined. Slowly add drippings from turkey until thickened. For an extra touch, add a pinch of cumin and smoked paprika and stir to combine.


Ingredients

  1. For adobo
    • 4 dried guajillo chiles (2 ounces), wiped clean
    • 3 dried ancho chiles (1 1/2 ounces), wiped clean
    • 2 teaspoons cumin seeds
    • 1 (1/2-inch) piece cinnamon stick, smashed
    • 2 whole allspice
    • 1 clove
    • 4 garlic cloves, smashed
    • 1 1/2 teaspoons dried oregano
    • 1 1/2 teaspoons thyme leaves
    • 1/3 cup cider vinegar
    • 3 tablespoons water
    • 2 tablespoons vegetable oil
  2. For turkey and gravy:
    • 1 (12-to 14-pound) turkey, neck and giblets (excluding liver) reserved for turkey stock
    • 2 cups water, divided
    • 1 tablespoon vegetable oil
    • About 4 cups classic turkey stock , divided
    • 1/3 cup all-purpose flour
    • Melted unsalted butter if necessary
    • Equipment: kitchen string a 17-by 14-inch flameproof roasting pan with a flat rack a 2-quart measuring cup or a fat separator
    • 1 a 17- by 14-inch flameproof roasting pan with a flat rack
    • 1 a 2-quart measuring cup or a fat separator

How to Make It

Make brine: In a large pot, heat 1 qt. water with salt and sugar, stirring to dissolve. Remove from heat, add 5 qts. cold water, garlic, cinnamon, and chiles, and let cool to room temperature.

Remove leg truss from turkey discard. Remove neck, tail, and giblets. Discard tail save the rest, chilled, for Mole Gravy. Pull off and discard lumps of fat. Rinse bird inside and out. Lower turkey into brine (see tips below). Chill, covered, 12 hours.

Thanksgiving Day: Prepare grill for indirect medium-low heat (about 325°). For charcoal: Light 40 briquets on firegrate. When coals are spotted with ash, 20 minutes, bank evenly on opposite sides of firegrate and let burn to medium-low. Set a metal or foil drip pan (about 9 by 15 in. and 2 1/2 in. deep) between coal mounds and fill with 1/2 in. warm water. To each mound of coals, add 5 briquets now and every 30 minutes while cooking. Oil cooking grate and set in place. For gas: Set the metal or foil drip pan on center burner(s) and fill with 1/2 in. warm water. Turn burners except for one(s) under drip pan to high, close lid, and heat 10 minutes. Reduce heat for active burners to 325°. Oil cooking grate and set in place.

Remove turkey from brine, rinse, and pat dry. Discard brine. Tuck wing tips under turkey.

Make rub: Combine ground chiles and oregano. Rub turkey all over with oil, then sprinkle evenly inside and out with seasoning.

Set turkey, breast up, on cooking grate over drip pan. Grill, covered, until a meat thermometer inserted straight down through thickest part of breast to the bone registers 160°, 2 to 3 hours as turkey cooks, use foil to tent any areas that start to get too dark.

Tip turkey so that cavity juices run into drip pan, holding turkey with oven mitts. Transfer turkey to a cutting board save pan juices for gravy. Tent turkey with foil and let rest in a warm place 15 to 30 minutes while you make gravy.


Tag: red chile turkey recipe

1 (12-lb.) turkey
1/4 cup Hatch Red Chile Powder
30 cloves garlic (5 finely chopped)
1/3 cup orange juice
3 tbsp extra-virgin olive oil
2 tbsp honey
1 tbsp whole black peppercorns
1 tbsp kosher salt, plus more to taste
1 large onion, quartered
1 orange, quartered
1/2 cup port or red wine
2 tbsp unsalted butter
4 cups turkey or chicken broth
1/2 tsp freshly grated nutmeg
2 tbsp finely chopped flat-leaf parsley

Put red powder into a blender along with 25 cloves garlic, orange juice, oil, honey, 1 tbsp salt, and peppercorns and purée until smooth, about 2 minutes. Set Chile rub aside.

Heat oven to 500° and place rack in bottom third of oven. Season inside of turkey with salt. Rub turkey with Chile rub and stuff with onions and oranges transfer turkey breast side up to a rack set in a roasting pan. Roast for 30 minutes lower heat to 325° and cook for 30 minutes more. Remove turkey from oven and, using kitchen towels to protect your hands, flip turkey breast side down. This makes the breast much more juicy & delicious. Roast, basting occasionally, until an instant-read thermometer inserted into a thigh but not touching the bone registers 165°, about 3 hours total for a 12-lb. turkey. Lower oven to 150°. Transfer turkey, breast side up, to a baking sheet return to oven to keep warm. Remove turkey from oven 15 minutes before serving.

Meanwhile, add port to roasting pan and heat over high heat. Scrape up any brown bits cook, stirring, until mixture has reduced by half, about 5 minutes. Set a sieve over a bowl strain liquid and discard solids. Put liquid into freezer and leave for 30 minutes. Skim and discard fat set liquid aside. Melt butter in a 12″ skillet over medium-high heat. Add remaining garlic cook until soft, about 2 minutes. Add 4 cups of broth and reserved liquid boil to reduce by half, about 15 minutes. boil strain through a sieve into a 1-qt. saucepan. Stir in nutmeg and parsley season gravy with salt and pepper. Carve turkey and serve with the gravy.


Tag: turkey recipe

1 (12-lb.) turkey
1/4 cup Hatch Red Chile Powder
30 cloves garlic (5 finely chopped)
1/3 cup orange juice
3 tbsp extra-virgin olive oil
2 tbsp honey
1 tbsp whole black peppercorns
1 tbsp kosher salt, plus more to taste
1 large onion, quartered
1 orange, quartered
1/2 cup port or red wine
2 tbsp unsalted butter
4 cups turkey or chicken broth
1/2 tsp freshly grated nutmeg
2 tbsp finely chopped flat-leaf parsley

Put red powder into a blender along with 25 cloves garlic, orange juice, oil, honey, 1 tbsp salt, and peppercorns and purée until smooth, about 2 minutes. Set Chile rub aside.

Heat oven to 500° and place rack in bottom third of oven. Season inside of turkey with salt. Rub turkey with Chile rub and stuff with onions and oranges transfer turkey breast side up to a rack set in a roasting pan. Roast for 30 minutes lower heat to 325° and cook for 30 minutes more. Remove turkey from oven and, using kitchen towels to protect your hands, flip turkey breast side down. This makes the breast much more juicy & delicious. Roast, basting occasionally, until an instant-read thermometer inserted into a thigh but not touching the bone registers 165°, about 3 hours total for a 12-lb. turkey. Lower oven to 150°. Transfer turkey, breast side up, to a baking sheet return to oven to keep warm. Remove turkey from oven 15 minutes before serving.

Meanwhile, add port to roasting pan and heat over high heat. Scrape up any brown bits cook, stirring, until mixture has reduced by half, about 5 minutes. Set a sieve over a bowl strain liquid and discard solids. Put liquid into freezer and leave for 30 minutes. Skim and discard fat set liquid aside. Melt butter in a 12″ skillet over medium-high heat. Add remaining garlic cook until soft, about 2 minutes. Add 4 cups of broth and reserved liquid boil to reduce by half, about 15 minutes. boil strain through a sieve into a 1-qt. saucepan. Stir in nutmeg and parsley season gravy with salt and pepper. Carve turkey and serve with the gravy.


Turkey

A blend of red chiles, spices and orange juice produce a flavorful skin on this Out West inspired Chile Rubbed Smoked Turkey.

Guajillo, New Mexico and Chile de Arbol combines with earthy cumin, cinnamon and notes of agave and orange juice, making this Chile Rubbed Smoked Turkey a delicious Out West favorite for Thanksgiving.

The best thing about smoked turkey is that it’s already cooked, which means you have more oven time for other dishes to cook. This 10 pound smoked turkey takes less than two hours to warm in the oven and comes out juicy enough to make gravy out of the drippings.

Chile Rubbed Smoked Turkey drippings have so much flavor from chiles and oranges and create a beautifully colored gravy. While the turkey is resting, melt two tablespoons butter in a sauce pan, then stir in two tablespoon’s flour and cook over medium heat until combined. Slowly add drippings from turkey until thickened. For an extra touch, add a pinch of cumin and smoked paprika and stir to combine.


Notes about this recipe

+ View Larger photo: Mike Morgan for The Washington Post

Member Rating

Categories

Member Indexed

This recipe has been indexed by an Eat Your Books Member.

Where’s the full recipe - why can I only see the ingredients?

At Eat Your Books we love great recipes – and the best come from chefs, authors and bloggers who have spent time developing and testing them.

We’ve helped you locate this recipe but for the full instructions you need to go to its original source.

If the recipe is available online - click the link “View complete recipe”– if not, you do need to own the cookbook or magazine.


Make an exquisite turkey this year that’s juicy on the inside and crispy on the outside. The secret to this recipe is in the marinade: GOYA® Adobo All-Purpose Seasoning with Pepper and the flavorful and versatile GOYA® Mojo Criollo, a classic ready-to-use Cuban marinade with orange and lemon juices, garlic, onion and spices. Serve this at the center of your festive feast.

Made with GOYA® Mojo Criollo

Season your meats with the perfect marinade: GOYA® Mojo Criollo! Its intense yet balanced flavors of garlic, onion and citrus combine to add Latin flavor to all of your festive recipes. Try it this holiday season in one of our favorite recipes: Mojo Roast Turkey, Turkey Breast Stuffed with Chipotle and Sweet Potatoes, Mojo Pork or Garlicky Pernil with Shallot Gravy.


Pasilla Chile-Rubbed Turkey

No bland turkey here: The dried chiles of Oaxaca, Mexico, that are famous for their smoky flavor, plus agave nectar, lots of roasted garlic and fresh cilantro combine to make a rich, dark paste that infuses the meat and skin in a wonderful way. Strain the pan juices and serve them as gravy -- they are that good.

This recipe makes enough of the rub to cover up to a 15-pound bird.

You'll need a large pot and/or food-safe bag for brining, kitchen twine and an instant-read thermometer.

Make Ahead: The turkey needs to brine for 2 to 3 days in the refrigerator. The pasilla rub can be assembled and refrigerated up to 2 days in advance.

Servings:

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Ingredients
Directions

For the brine and bird: Combine the salt, brown sugar, allspice, thyme, cinnamon sticks, cloves, bay leaves, garlic and water in a large stock pot. Bring to a boil over high heat, then remove from the heat. Cool to room temperature.

Carefully lower the turkey into the brine, making sure it's submerged. Cover and refrigerate for 2 to 3 days.

For the rub and cavity: Preheat the oven to 350 degrees. Place the pasilla chiles on a baking sheet. Bake for about 4 minutes, until fragrant and a bit softened. Transfer them to a heatproof bowl and cover with water. Let soak for 10 to 15 minutes, until further softened. Discard the stems seed them, if desired.

Use tongs to transfer the softened pasilla chiles to a blender or food processor, along with the roasted garlic, tomato, chopped onion, agave nectar, salt, oil and mustard puree until smooth. Transfer to a bowl fold in the chopped cilantro.

Preheat the oven to 350 degrees.

Use paper towels to pat the brined turkey dry. Discard the brine. Use your clean hands to spread the pasilla rub all over the turkey, including under the breast and drumstick skin you'll loosen gently with your fingers.

Stuff the remaining onion quarters, carrots and celery inside the bird. Use the kitchen twine to tie the legs together, then place the turkey in a roasting pan. Roast for about 3 hours, using pan juices to baste the bird occasionally and turning the pan front to back halfway through the cooking, until the temperature taken in the breast (away from the bone) registers 165 degrees on an instant-read thermometer.

Let the bird rest for at least 30 minutes before carving discard the vegetables in the cavity before carving.

NOTE: Wrap 2 or 3 heads of garlic in aluminum foil. Roast on a baking sheet in a 400-degree oven for 40 minutes. Cool, then unwrap and gently squeeze 20 good-size garlic cloves onto a plate, reserving the rest for another use.

Recipe Source

From Jerome Grant, executive chef of Mitsitam Cafe and Catering in the Smithsonian's National Museum of the American Indian.


Chile-Rubbed Roast Turkey

This Mexican chile pepper is called “Chilaca” when used fresh. In California the Poblano chile is often called Pasilla. Since most of these are bought and distributed from California this mislabeling often carries over into the supermarkets nationwide causing a lot of confusion. This chile is very mild and is usually consumed in the dry form to make the famous Mexican ‘mole’ sauces.

6 pasilla chiles, stemmed and seeded
30 cloves garlic (5 finely chopped)
1/3 cup orange juice
3 Tbsp extra-virgin olive oil
2 Tbsp honey
1 Tbsp kosher salt, plus more to taste
1 Tbsp whole black peppercorns
1 (12 lb) turkey
1 large onion, quartered
1 orange, quartered
1/2 cup port or red wine
2 Tbsp unsalted butter
4 cups turkey or chicken broth
1 1/2 Tbsp cornstarch mixed with 3 Tbsp water
1/2 tsp freshly grated nutmeg
2 Tbsp finely chopped flat-leaf parsley

In a 10″ cast-iron skillet over high heat, toast chiles, turning once, until fragrant, about 2 minutes. Transfer to a small bowl and cover with 1 cup boiling water and let soak until soft, 20 minutes. Transfer chiles and their liquid to a blender along with 25 cloves garlic, orange juice, oil, honey, 1 tbsp. salt, and peppercorns and purée until smooth, about 2 minutes. Set chile rub aside.

Heat oven to 500° and place rack in bottom third of oven. Season inside of turkey with salt. Rub turkey with chile rub and stuff with onions and oranges. Transfer turkey breast side up to a rack set in a roasting pan. Roast for 30 minutes and lower heat to 325° and cook for 30 minutes more. Remove turkey from oven and, using kitchen towels to protect your hands, flip turkey breast side down. Roast, basting occasionally, until an instant-read thermometer inserted into a thigh but not touching the bone registers 165°, about 3 hours total for a 12-lb. turkey. Lower oven to 150°. Transfer turkey, breast side up, to a baking sheet and return to oven to keep warm. Remove turkey from oven 15 minutes before serving.

Meanwhile, add port to roasting pan and heat over high heat. Scrape up any brown bits. Cook, stirring, until mixture has reduced by half, about 5 minutes. Set a sieve over a bowl and strain liquid and discard solids. Put liquid into freezer and leave for 30 minutes. Skim and discard fat and set liquid aside. Melt butter in a 12″ skillet over medium-high heat. Add remaining garlic and cook until soft, about 2 minutes. Add broth and reserved liquid, and boil to reduce by half, about 15 minutes. Whisk in cornstarch mixture and boil. Strain through a sieve into a 1-qt. saucepan. Stir in nutmeg and parsley and season gravy with salt and pepper. Carve turkey and serve with the gravy.


Watch the video: Κατασκευή 6 φρεγατών στην Ελλάδα (November 2021).