Chili Lime Turkey - Innit

Ingredients

6 Servings

Meat & Seafood

  • Whole Turkey 12 pounds

Pantry

  • Extra Virgin Olive Oil 3 tablespoons

  • Cotton Twine

Produce

  • Fresh Eureka Lemon 1

  • Fresh Garden Thyme 1 bunch

  • Cilantro 1 bunch

  • Sage Leaf 1 bunch

  • Red Onion 1

  • Fresh Persian Limes 4

  • Head of Garlic 1 head

  • Red Chili 1/4 pound

Spices

  • Ground Ancho Pepper 1 tablespoon

  • Kosher Salt 3 tablespoons

  • Ground Coriander Seeds 1 tablespoon

  • Chipotle Powder 1 tablespoon

  • Ground Cumin 1 tablespoon

Preparation

  1. Preheat Oven

    Preheat the oven to 375F.

  2. Prepare Spice Mix

    Mix the salt, spices, lime juice and oil.

    • 1 1/2 tablespoons Kosher Salt
    • 1 tablespoon Ground Cumin
    • 1 tablespoon Ground Ancho Pepper
    • 1 tablespoon Chipotle Powder
    • 1 tablespoon Ground Coriander Seeds
    • 2, halved, juiced Fresh Persian Limes
    • 3 tablespoons Extra Virgin Olive Oil
  3. Season & Cook Turkey

    Sprinkle salt into the cavity of the bird then stuff the bird with garlic, lemon & herbs. Truss bird then rub with spice mix. Place on a rack and into the oven at 375F degrees for 15 minutes to let the bird dry a bit. Remove bird from oven. Lightly cover the bird with foil. This prevents the spices from turning black. Place back into the oven for 2 hours or until a thermometer inserted into the center of the breast reads 163F degrees. Remove from heat and let rest for at least 20 minutes. Why rest? To maximize juiciness!

    • 12 pounds Whole Turkey
    • 1 1/2 tablespoons Kosher Salt
    • 1, halved Fresh Eureka Lemon
    • 1, halved Head of Garlic
    • 1/2 bunch Fresh Garden Thyme
    • 1/2 bunch Sage Leaf
    • gram Cotton Twine
  4. Slice & Garnish

    Remove twine from bird. Pull legs away from the center & cut through the skin between breast & drumstick. Bend legs & cut to detach leg. Slice along each side of the breastbone to remove breasts. Cut the wings off at the joint. To separate the thigh from the drumstick, cut between joint. Slice breasts crosswise, skin side up, & arrange on a platter with dark meat & wings. Presentation Tip: Arrange with roasted onion, cilantro, fresh chilis and lime.

    • 1/4 pound Red Chili
    • 1, halved, seared in a little oil to caramelize the cut side Red Onion
    • 2, sliced Fresh Persian Limes
    • 1/4 bunch Cilantro

Nutrition

  Amount per
serving
Daily value percentage
Calories 1110 kcal  
Total Fat 39.0 g 50%
Total Saturated Fat 11.0 g 55%
Unsaturated Fat 28 g  
Cholesterol 465 mg 155%
Sodium 4240 mg 180%
Total Carbohydrate 32 g 12%
Good Source: Fiber 12 g 41%
Sugars Total 11 g  
Excellent Source: Protein 144 g 288%
Good Source: Vitamin C 42 mg 45%
Calcium Ca 251 mg 20%
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By Innit Culinary Team