Ingredients

6 Servings

Meat & Seafood

  • Whole Turkey 12 lb

Spices

  • Kosher Salt 3 Tbsp

  • Ground Cumin 1 Tbsp

  • Ground Ancho Pepper 1 Tbsp

  • Chipotle Powder 1 Tbsp

  • Ground Coriander 1 Tbsp

Produce

  • Limes 4

  • Lemon 1

  • Garlic Head 1

  • Fresh Thyme 1/2 bunch

  • Fresh Sage Leaves 1/2 bunch

  • Red Chilis 1/4 lb

  • Red Onion 1

  • Cilantro 1/4 bunch

Pantry

  • Extra Virgin Olive Oil 3 Tbsp

Packaged Products

  • Cotton Twine 1 package

Preparation

  1. Preheat Oven

    Preheat the oven to 375F.

    Connect Oven
  2. Prepare Spice Mix

    Mix the salt, spices, lime juice and oil.

    • 1 1/2 Tbsp Kosher Salt
    • 1 Tbsp Ground Cumin
    • 1 Tbsp Ground Ancho Pepper
    • 1 Tbsp Chipotle Powder
    • 1 Tbsp Ground Coriander
    • 2 , halved, juiced Limes
    • 3 Tbsp 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 lb Whole Turkey
    • 1 1/2 Tbsp Kosher Salt
    • 1 , halved Lemon
    • 1 , halved Garlic Head
    • 1/2 bunch Fresh Thyme
    • 1/2 bunch Fresh Sage Leaves
    • 1 package 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 lb Red Chilis
    • 1 , halved, seared in a little oil to caramelize the cut side Red Onion
    • 2 , sliced Limes
    • 1/4 bunch Cilantro

Nutrition

  Amount per
serving
Daily value percentage
Calories 1100 kcal  
Total Fat 39 g 50%
Total Saturated Fat 11 g 54%
Unsaturated Fat 28 g  
Cholesterol 465 mg 155%
Sodium 4240 mg 180%
Total Carbohydrate 30 g 11%
Fiber Total Dietary 10 g 36%
Sugars Total 10 g  
Excellent Source: Protein 144 g 287%
Good Source: Vitamin C 37 mg 40%
Calcium Ca 201 mg 15%
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By Innit Culinary Team