Mexican Style Turkey
Transform your holiday feast into a culinary fiesta with this vibrant Mexican Style Turkey recipe. Infused with bold, zesty flavors, this whole roasted turkey is marinated in a tantalizing blend of lime juice, garlic, smoked paprika, chili powder, and cumin for an irresistible kick. The cavity is stuffed with fresh cilantro, onion, and jalapeño, while a citrusy orange juice and chicken stock base ensures the meat stays juicy while roasting to golden perfection. Basting every 30 minutes locks in flavor, and the final crisping unveils a beautifully caramelized skin. Perfect for special gatherings, this Mexican-inspired dish brings a lively twist to traditional turkey while serving up to eight guests. Garnish with fresh cilantro and pair with your favorite sides for an unforgettable, flavor-packed meal.
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Recipe Information
Ingredients
- 12 pounds Turkey (whole, cleaned and patted dry)
- 4 tablespoons Olive oil
- 6 cloves Garlic cloves (minced)
- 4 tablespoons Fresh lime juice
- 2 teaspoons Ground cumin
- 1 teaspoon Ground paprika (smoked paprika preferred)
- 1 tablespoon Chili powder
- 1 teaspoon Dried oregano
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 0.5 cup Fresh cilantro (chopped)
- 1 cup Orange juice (freshly squeezed)
- 1 large Onion (quartered)
- 1 Jalapeño (sliced, seeds removed for less heat)
- 2 cups Chicken stock
Instructions
Preheat your oven to 325°F (163°C).
In a bowl, mix together olive oil, minced garlic, lime juice, ground cumin, smoked paprika, chili powder, oregano, salt, and black pepper to create a paste.
Carefully loosen the turkey skin over the breasts and thighs using your fingers, being careful not to tear it. Rub half of the spice mixture directly onto the turkey meat under the skin, and the other half over the outside skin.
Stuff the turkey cavity with the quartered onion, sliced jalapeño, and a handful of fresh cilantro.
Place the turkey in a large roasting pan, breast side up. Pour the orange juice and chicken stock into the bottom of the pan to create a flavorful steaming base.
Cover the turkey loosely with aluminum foil and bake in the preheated oven for approximately 3.5 to 4 hours, or until the internal temperature of the turkey reaches 165°F (74°C) in the thickest part of the breast and 175°F (79°C) in the thigh.
Baste the turkey every 30 minutes with the pan juices to keep it moist and flavorful.
Remove the aluminum foil during the last 30-40 minutes of cooking to allow the skin to crisp and turn a golden brown.
Once cooked, remove the turkey from the oven and tent it with aluminum foil. Let it rest for 20 minutes before carving.
Serve the turkey with the pan juices as a sauce, garnished with additional chopped fresh cilantro.
Nutrition Facts
Calories |
1035 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.0 g | 41% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 481 mg | 160% | |
| Sodium | 1015 mg | 44% | |
| Total Carbohydrate | 8.4 g | 3% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 4.2 g | ||
| Protein | 167.0 g | 334% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 133 mg | 10% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 1862 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
