Southwestern Chipotle Turkey
Want something other than the traditional turkey this year? Try this grilled, southwestern-style, cumin-rubbed turkey basted with a spicy-hot glaze made with smoky chipotle pepper sauce, honey and lime juice.
1 (12 to 14-pound) whole turkey
2 tablespoons canola or vegetable oil
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/2 to 2 tablespoons bottled chipotle pepper sauce
1/4 cup honey
1/4 cup freshly squeezed lime juice
- Remove giblets and neck from turkey. Rinse turkey with cold running water and drain. Blot dry with paper towels.
- Rub turkey with oil, season with cumin, salt and pepper.
- Prepare a grill for indirect cooking or preheat oven to 325°F (160°C).
- Grill, over moderate indirect heat, on covered grill, or place turkey, breast side up, on a rack in a large shallow (about 2 to 3-inches deep) roasting pan and roast in a preheated 325°F (160°C) oven. Total roasting time guideline is about 3 to 3 3/4 hours.
- In a small bowl, combine chipotle pepper sauce, honey and lime juice and mix well.
- During last 30 minutes of roasting, baste turkey 1 to 2 times with chipotle mixture. Turkey is done when the meat thermometer, inserted in thickest part of thigh, registers 180°F (85°C).
- Remove turkey from the oven and allow turkey to stand for 15 minutes before carving.
Makes 12 to 14 servings.
Recipe and photograph provided courtesy of Perdue Farms.