Food > Recipe Directory > Courses/Meal Type > Main Course > Red Chili-Roasted Turkey

Red Chili-Roasted Turkey Recipe

Red Chili-Roasted Turkey

Homemakers Best Tested
By
Andrew Chase
Except for during the holidays, people tend to forget the pleasures of whole roasted turkeys. Yet this North American bird is very convenient for parties year round. Here, a turkey is marinated with a fragrant Mexican-inspired red chili sauce. You serve the turkey already carved and slathered in its pan juices. It's an easy make-ahead main course – you can roast the turkey the day before, carve it, cover it with its sauce and refrigerate it in a roasting pan covered with foil. Reheat in 350°F (180°C) oven. If you like, serve the turkey with warmed corn or wheat tortillas. Adjust the amount of hot and mild dried hot peppers to taste.

Ingredients

8 dried mild and/or hot New Mexico or guajillo chillies  (or 5 dried guajillo and 3 pasillo or ancho chilies)
5 canned chipotle peppers with adobo sauce
4 cloves garlic, smashed
Half white or Spanish onion, chopped
2 tbsp  (30 mL)  lime juice
1 tbsp  (15 mL)  dried oregano, crumbled
1 tbsp  (15 mL)  red wine vinegar
2 tsp  (10 mL)  ground coriander seeds
1-1/2 tsp  (7 mL)  ground cumin
1-1/2 tsp  (7 mL)  salt
3/4 tsp  (4 mL)  ground cinnamon
1/2 tsp  (2 mL)  black pepper
One 12 lb/5.4 kg turkey
1/4 cup  (60 mL)  olive or vegetable oil
coriander sprigs
lime wedges

Preparation

Seed dried chilies and place in blender; pour in 2 cups/500 mL boiling water and soak until softened, about 30 minutes. Add chipotle peppers with sauce, garlic, onion, lime juice, oregano, vinegar, coriander seeds, cumin, salt, cinnamon and pepper; blend until puréed.

Dry turkey inside and out; place on rack in roasting pan. Coat inside cavities with one-quarter of the chili sauce mixture; spread remainder over outside of turkey. Cover with plastic wrap; refrigerate and marinate for at least 6 hours or overnight.

Bring turkey to room temperature; drizzle with oil. Roast in 325F/160C oven for 1 hour. Then begin basting with pan juices occasionally, adding a little water to pan if juices are drying out. Tent with foil when chili coating is browned. Continue roasting until thermometer inserted in thickest part of thigh reads 180F/82C, about 2-1/2 hours in total. Remove from oven; let stand for 20 minutes.

Carve and cover with pan juices; garnish with coriander sprigs and surround with lime wedges. Makes 8 to 12 servings.

Serving(s)
8 to 12
Nutritional Information
Per each of 12 servings: about
Calories 625
Protein 74 g
Fat (total) 31 g
Sat. Fat 8 g
Carbohydrate 9 g
Fibre 3 g
Cholesterol 212 mg
Sodium 525 mg
Calcium 8 % RDI
Iron 46 % RDI
Vitamin A 28 % RDI
Vitamin C 3 % RDI
Folate 13 % RDI

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