I was able to get a half turkey from Edelen Farms, my local source for meats last week and was SO excited. It’s so nice to change it up from the regular pork, chicken and steak routine. I decided to gamble my cooking skills with the 14-lb. beauty. There is no other recipe like this on the internet…believe me I looked! This is good stuff…
Roast Turkey, Mexican-Style
(1) 13-14 lb. turkey or half turkey, rinsed and insides removed.
In a small blender, food processor or molcajete, add:
1/2 large head of garlic, peeled and crushed
1/4 c. c. chile ancho powder
6 mint leaves
4 tablespoons fresh thyme, stems removed
4 bay leaves
1/4 c. water
Juice and zest of 1 lime
3 tbsp. salt
Save for later:
1 liter or 1 mason jar full of chicken stock
1/2 stick of butter
more salt and pepper to taste.
Once rub mix is pureed, cut slits in the fat of the turkey and tuck half the mixture into those pockets. Then, rub the rest on the outside skin of the bird. Salt and pepper the turkey completely, then place small pats of butter all over bird. Cover with foil and place in a 350 degree oven. Every 30 minutes, open up the oven and pour 1 c. chicken stock over bird. When it runs out, use baster to pick up juices from bottom. At the 2 1/2 hour mark, remove foil and let brown. At the 3 hour mark, check the internal temperature inside the thigh. Make sure it’s not touching the bone. Let cook until thigh reaches 165 degrees. If it browns too much, tent with foil again. Remove from oven and let sit 20-30 minutes before carving. Serve with tortillas or rolls and a green salad.
*To make gravy, take bird out of pan and reserve on platter tented with foil. Add 2 tbsp. of arrowroot powder or cornstarch to 1/4 c. of water. Whisk together. Pour out 1/2 of drippings into a jar. Heat 2 burners to med-high and place roasting pan with other half of drippings over stove. Heat to a boil, then add in water/cornstarch mixture. Whisk until combined, then boil until thickened. Add salt and pepper to taste.