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–+ servings
Mexican Turkey

Savor the Festive Flavors of Mexican Turkey for Your Table

This Mexican Turkey recipe, known as Pavo Navideño, is a festive tradition that brings families together during the holidays.
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Prep Time 30 minutes
Cook Time 2 hours
Resting Time 30 minutes
Total Time 3 hours
Servings: 8 slices
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Turkey and Preparation
  • 1 whole Turkey 1-10 lb, ensure fully defrosted and giblets removed
  • 0.5 cup Butter melted, adds moisture
  • Salt essential seasoning
  • Pepper essential seasoning
Adobo Sauce
  • 10 pieces Guajillo peppers core flavor component, substitute with anchos if desired
  • 2 pieces Chipotle in adobo adds smokiness and heat
  • 3 cloves Garlic adds depth of flavor
  • 0.25 cup Vinegar balances flavors, can substitute with lime juice
  • 0.25 cup Orange juice sweet and tangy flavor
  • 0.25 tsp Cumin seeds offers warm, earthy tones
  • 0.5 tsp Black peppercorns for seasoning
  • 0.5 Tbsp Oregano herbaceous note
  • 0.5 stick Cinnamon imparts warmth and sweetness
  • 1 Tbsp Achiote paste for color and flavor enhancement
  • 1.5 Tbsp Paprika alternative to achiote paste
Stuffing Ingredients
  • 1 large head Garlic halved, can use garlic powder if unavailable
  • 1 bunch Fresh herbs rosemary, sage, thyme; use dried if fresh is unavailable
  • 1 Orange cut into wedges
  • 1 Lemon cut into wedges
  • 1 cup Chicken stock keeps turkey moist

Equipment

  • roasting pan
  • blender
  • Meat Thermometer

Method
 

Preparation Steps
  1. Clean the guajillo peppers—remove stems, seeds, and membranes. Soak in hot water for 10 minutes until softened. Blend with chipotle, garlic, vinegar, orange juice, black peppercorns, cumin, oregano, cinnamon, achiote paste, and salt until smooth. Strain the adobo sauce and set aside.
  2. Season the defrosted turkey with salt and pepper. In a bowl, mix melted butter with two-thirds of the adobo sauce. Rub the mixture all over and beneath the turkey skin. Stuff the cavity with lemon, orange wedges, halved garlic, and fresh herbs.
  3. Preheat your oven to 390°F (200°C). In a roasting pan, add chicken stock and additional garlic and herbs. Place the turkey on a rack above the stock, cover loosely with foil, and roast for 1 hour.
  4. After 1 hour, remove the foil and brush the reserved adobo sauce all over the turkey. Continue roasting for an additional hour or until it reaches a safe internal temperature of 165°F (75°C).
  5. Let the turkey rest for 30 minutes before carving. This allows the juices to redistribute throughout the meat.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 10gProtein: 50gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 120mgSodium: 400mgPotassium: 600mgFiber: 1gSugar: 3gVitamin A: 100IUVitamin C: 30mgCalcium: 20mgIron: 2mg

Notes

Allow turkey to come to room temperature before roasting for even cooking. Roast for 13-15 minutes per pound. Use a meat thermometer for safe cooking and reserve cooking juices for gravy.

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