15m
PREP TIME
3hr 45m
COOK TIME
497
CALORIES
16
INGREDIENTS
Servings: 12
Ingredients
- 3 tablespoons El Guapo® Ground Chili Powder (Chile Molido)
-
1
tablespoon
El Guapo® Whole Oregano (Oregano Entero)
![substitution]( "substitution")
Substitutions available
- oregano whole mexican
- 2 teaspoons McCormick® Garlic Powder
- 2 teaspoons McCormick® Onion Powder
-
1
teaspoon
El Guapo® Ground Cumin
![substitution]( "substitution")
Substitutions available
- cumin ground
- 1 teaspoon salt
- 1/2 teaspoon El Guapo® Ground Arbol Chili Pods (Chile de Arbol Molido)
- 1/2 cup (1 stick) unsalted butter, softened
- 1 tablespoon vegetable oil
- 1 whole turkey, fresh or frozen, thawed (about 12 to 14 pounds)
- 1 medium white onion, peeled and quartered
- 1 head garlic, top trimmed to expose cloves
- 1 bunch cilantro stems, (no leaves)
- 1 lime, quartered
-
4
cups
turkey stock, divided
![substitution]( "substitution")
Substitutions available
- chicken stock
- 1/4 cup flour
INSTRUCTIONS
- 1 Place oven rack in lowest position. Preheat oven to 325°F. Place roasting rack in shallow roasting pan. Mix Chili Powder Mix, Oregano, Garlic, Onion, Cumin, salt and Ground Chili de Arbol in small bowl. Place butter in separate small bowl; add 3 tablespoons of the seasoning mixture, stirring to mix well.
- 2 Place turkey, breast-side up, in prepared pan. Gently loosen skin from meat and spread butter mixture evenly underneath of skin all over turkey. Place onion, garlic, cilantro and lime inside cavity of turkey. Brush skin over turkey breast with oil. Spread remaining seasoning mixture over entire surface of turkey. Add 2 cups of the stock to pan; cover loosely with heavy-duty foil.
- 3 Roast 1 hour. Remove foil. Roast 2 to 2 1/2 hours longer or until internal temperature reaches 165°F (175°F in thigh), basting occasionally with pan juices. Transfer turkey to cutting board. Let stand 20 minutes
- 4 Meanwhile for the gravy, transfer turkey drippings from roasting pan to large measuring cup. Skim fat from top; reserve. Add enough stock to measure 4 cups liquid. Heat 1/4 cup of the skimmed fat in large saucepan on medium heat. Sprinkle in flour; cook and stir 1 minute. Gradually whisk in stock mixture. Bring to boil. Reduce heat to low; simmer 15 minutes or until thickened. Season to taste, if desired. Carve turkey and serve with gravy.
