Mmmm, welll I can’t make a super spicy turkey as other troops are going to to be eating the bird as well. Oh well, I found this recipe that we’re going to try out to at least reach a happy medium. How are you cooking your bird this year? Or are you going commando and free birding it? Share your recipe!
Yields: 16-18 servings
Ingredients
1 12-14 pound WHOLE TURKEY (thawed, if frozen)
2 Tablespoons canola oil
1 Teaspoon ground cumin
1 Teaspoon salt
1/2 Teaspoon freshly ground black pepper
1 (7-ounce) can [tag]chipotle[/tag] chilies
1/4 cup honey
1/4 cup freshly squeezed lime juice
Directions
Remove giblets and neck from turkey. Rinse turkey with cold running water and drain. Blot dry with paper towels.
Rub turkey with oil, season with cumin, salt and pepper.
Prepare a grill for indirect cooking or preheat oven to 325 degrees F.
Grill, over moderate indirect heat, on covered grill, OR place turkey, breast side up, on a rack in a large shallow (about 2 to 3-inches deep) roasting pan and roast in a preheated 325 degree F oven. Total roasting time guideline is about 3 to 3-3/4 hours.
Measure 1-½ to 2 tablespoons of sauce and chilies from can of chipotles and place in a small bowl. (Chipotles are hot; a little goes a long way. Freeze remaining chilies and sauce if desired.)
Add honey and lime juice to bowl and stir well.
During last 30 minutes of roasting, baste turkey 1 to 2 times with chipotle mixture. Turkey is done when the meat thermometer, inserted in thickest part of thigh, registers 180 degrees F.
Remove turkey from the oven and allow turkey to stand for 15 minutes before carving.
Recipe Source: Recipe provided by Perdue Farms.
If you’re cutting things close this year and you still haven’t done your Thanksgiving grocery shopping, Instructables has a handy Excel spreadsheet designed to help you calculate what to buy for your Thanksgiving dinner and how much of it you’ll need.
You just enter how many guests you need to feed (turkey-eating and vegetarian) and what kind of deserts you want to make. From there, the Thanksgiving calculator produces a grocery list of meats, breads, dairy, vegetables, canned goods, and spices/condiments you need to buy. It even gives you the basic recipes for making each item. Granted, this doesn’t give you a lot of say in what your Thanksgiving meal will look like, but if you haven’t bought any of your groceries yet, chances are you might need/want a little hand-holding.
Source: Lifehacker
8 responses to “Spicy Thanksgiving Recipe #3 – Southwestern Chipotle Turkey”
Unveiling the turkey fryer once again. If you’ve never done it this way, you gotta try it, it the best tasting bird you’ll ever have. However, don’t cook it on your deck, your local firemen would rather eat at their own places instead of having to visit your burnt deck.
For a helpful little hint, add a few tablespoons of either hazelnut or walnut oil to the peanut oil (BEFORE you heat it up). It infuses a rather interesting taste.
Another cool, simple recipe is green beans and bacon with a bird pepper/old bay shake on top.
Just spoke to a friend about it. He said if you don’t know what your doing, you may end up with Turkey Jerky.
I’d love yo try it, but then I get no pan drippings for the Homade gravy.
What to do???
[Comment ID #69675 Quote]
Oh yeah, the first time I tried it, it came out about the size of an oven stuffer roaster, LOL! But through trial and error, they now come out awesome.
[Comment ID #69677 Quote]
I have done 3 at the store already today. One of are Demos that were doing there great.
Hey Nick, nice to see you are actually having meat (well poultry),
and not another “meatless” recipe, cause tha’d suck – sorry laura 😉
I am smoking mine on our Chargriller Super Pro using apple wood. I put it in the brine last night. The brine consists of salt, brown sugar, soy sauce, honey, apple cider vinegar, garlic and peppercorns. I would love to do a *hot turkey brine* but the parents are coming over this year and would slap me silly for cooking something too spicy for them to eat! pfffft
hey y;all. its the generall inputting a good ol southern secret to the turkey fest cook thang.
well back on the farom when t day came round, we smoked to turkey. no brine no nuttin. brines are for people who dont know how to cook. daddy an i used to smoke our turkeys every year for 10 years straight. 9 total hours including 1 hour in the beginning of getting the colas perfect. 225 degrees for 8 hours and changing the coals half way through. a little rub of ol’ and a little aslt and garlic and althought it sounds so elementary, it was perfection. but if you use anything other that hickory chips in the smoker, you will be hung. any uestions, ask the bbq Gods, them are the ones that taught me how to cook d right way. hope all is well y’all in hot sauce bbq world. general signing off.
This sounds like it would be great on chicken or a cornih game hen. Yum! I’ll have to give that a shot one night!