© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1-1/2 tbsp ancho chile powder
1 tbsp ground coriander
1-1/2 tsp brown sugar
1-1/2 tsp ground ginger
1 tsp garlic powder
1 tsp onion powder
1 tsp kosher salt
1 tsp ground cinnamon
1 tsp ground allspice
1 tsp ground black pepper
1/2 tsp ground cloves
1 (12-lb) WHOLE TURKEY, thawed if frozen
2 to 3 tbsp canola oil
4 Medium mangoes, peeled, pitted and finely chopped
3 green onions, sliced
3 tbsp chopped fresh cilantro
1 Medium jalapeno pepper, seeded, finely chopped
3 tbsp freshly squeezed lime juice
3 tbsp canola oil
1/4 tsp salt
1/8 tsp freshly ground black pepper
TURKEY
Prepare seasoning mix: combine chili powder, coriander, brown sugar, ginger, garlic powder, onion powder, kosher salt, cinnamon, allspice, black pepper and cloves in small bowl. Cover and set aside.
Remove neck and giblets from body and neck cavities of turkey; refrigerate and reserve for gravy. Drain juices from turkey; pat turkey dry with paper towels. Turn wings back to hold down neck skin.
Place turkey, breast-side up, on flat rack in shallow roasting pan. Rub turkey evenly with oil and sprinkle with seasoning mixture.
Roast turkey in a preheated 325 degree F oven for about 2 hours. Remove from oven and cover breast and tops of drumsticks with aluminum foil to prevent overcooking. Continue to roast for about 1-1/2 hours or until food thermometer reaches 165 degrees F.
Let turkey stand 15 minutes before carving.
MANGO SALSA
Combine mangoes, onions, cilantro, jalapeno pepper, lime juice, oil, salt and pepper in medium bowl. Cover and chill.
Serve spooned over the turkey slices.