Southwestern Turkey with Chilaca Chiles Paste



22 Each dried chilaca chiles

5 Each pasilla de ozxaca chiles, or substitute dried chipolte

2 tbsp black peppercorns

5 Each whole cloves

1 tbsp Mexican oregano

2 tbsp distilled vinegar

2 tbsp kosher salt

2-1/2 oz garlic oil

12 lb WHOLE TURKEY, giblets and neck removed

As needed chili peppers

As needed orange slices

As needed avocado slices


Toast chiles in a 325 degree F oven just until they become fragrant. Cool. Remove stems and seeds. Pulse in a food processor until well ground.

In a spice grinder, mill chiles, black pepper, cloves and oregano. Transfer to a bowl; add vinegar, salt and oil to make the recado paste.

Coat the turkey with a thin layer of recado paste. Cover and allow the turkey to marinade in the refrigerator for about 10-15 hours.

Fold turkey wings under the back of the turkey and return legs to the tucked position. Turkey may be cooked in a 325 degree F oven or cooked on a rotisserie. If roasting in the oven, cook for approximately 3 hours or until the internal temperature of the turkey reaches 170 degrees F in the breast and 180 degrees F in the thigh.

If cooking by the rotisserie method, thread turkey evenly on the rotisserie-spit fork using a counter weight to achieve an even balance. Place a drip pan in the center of the grill beneath the area where the turkey juices will drip. Cook the turkey over indirect medium heat in a covered rotisserie. Replenish briquettes with about 15 briquettes every hour as needed to maintain medium heat.

Cook until the internal temperature of the turkey reaches 170 degrees F in the breast and 180 degrees F in the thigh (about 3 hours).

Allow the turkey to rest for about 15 minutes prior to carving. Place on a platter and garnish with chili peppers, orange and avocado slices.

Nutrition Facts

Total Calories 500

Calories from Fat 230

Total Fat 26 g

% Daily Total Fat 40

Saturated Fat 6 g

% Daily Saturated Fat 30

Cholesterol 160 g

% Daily Cholesterol 53

Sodium 930 mg

% Daily Sodium 39

Total Carbohydrates 7 g

% Daily Total Carbohydrates 2

Dietary Fiber 4 g

% Daily Dietary Fiber 16

Sugars 0 g

Protein 57 g

% Daily Protein 90

% Daily Vitamin C 2

% Daily Calcium 6

% Daily Iron 30