Holiday Turkey with Chilaca Chiles Recado
22 dried chilaca chiles
5 pasilla de oaxaca chiles (may substitute dried chipolte)
2 Tablespoons black peppercorns
5 whole cloves
1 Tablespoon Mexican oregano
2 Tablespoons distilled vinegar
2 Tablespoons Kosher salt
2-1/2 Ounces garlic oil
1 12 pound, turkey giblets and neck removed
- Toast chiles in a 325 degree F. oven just until they become fragrant. Cool. Remove stems and seeds. Pulse in a food processor until well ground.
- In a spice grinder, mill chiles, black pepper, cloves, and oregano. Transfer to a bowl; add vinegar, salt, and oil to make the recado paste.
- Coat the turkey with a thin layer of recado paste. Cover and allow the turkey to marinade in the refrigerator for about 10-15 hours.
- Fold turkey wings under the back of the turkey and return legs to the tucked position. Turkey may be cooked in a 325 degree F. oven or cooked on a rotisserie. If roasting in the oven, cook for approximately 3 hours or until the internal temperature of the turkey reaches 170 degrees F. in the breast and 180 degrees F. in the thigh.
- If cooking by the rotisserie method, thread turkey evenly on the rotisserie-spit fork using a counter weight to achieve an even balance. Place a drip pan in the center of the grill beneath the area where the turkey juices will drip. Cook the turkey over indirect medium heat in a covered rotisserie. Replenish briquettes with about 15 briquettes every hour as needed to maintain medium heat.
- Cook until the internal temperature of the turkey reaches 170 degrees F. in the breast and 180 degrees F. in the thigh (about 3 hours).
- Allow the turkey to rest for about 15 minutes prior to carving. Place on a platter and garnish with chili peppers, orange, and avocado slices.
Recipe developed by Chef Gary Kucy of the Coyote Cafe in Santa Fe, NM. This is a traditional Yucatan spice paste that is spread on the turkey and roasted to form a flavorful chili crust that also seals in the juices during the cooking process. Chef Kucy suggests serving this holiday recipe with roasted sweet potatoes, sauteed chard with fire-roasted tomatoes, pickled onion and Seville orange salad, and fresh tortillas.
Recipe courtesy of The National Turkey Federation.