Chile-Rubbed Turkey | GOYA

Chile-Rubbed Turkey

Shake up Thanksgiving with this Chile-Rubbed Turkey recipe. The key to extraordinary flavor: a traditional Mexican chile marinade that seasons the turkey to the bone. Sweet (not spicy) dried chiles add depth of flavor to the marinade while savory GOYA® Adobo and colorful Sazón GOYA® add the perfect amount of seasoning. Remember to set aside some of the chile marinade to add to the lip-smacking gravy!

Serves 12-14

Prep time: 15 min.

Total time: 5½ hrs., plus marinating time

Ingredients

For the Turkey:

6 ancho chiles, stemmed and seeded

6 guajillo chiles, stemmed and seeded

10 whole cloves garlic

¼ small white onion, finely chopped (about ¼ cup)

1/3 cup GOYA® Naranja Agria – Bitter Orange Marinade

3 tbsp. GOYA® Corn Oil, plus more for gravy, if needed

2 tbsp. brown sugar

2 packets Sazón GOYA® with Coriander and Annatto

1 tsp. GOYA® Adobo All-Purpose Seasoning with Pepper, plus more to taste

1 turkey (12-14 lbs.), thawed and patted dry (giblets removed and reserved for another use, if desired)


For the Gravy:

¼ cup Port , or other sweet red wine

1 packets GOYA® Cubitos Chicken Bouillon, mixed with 2 cups water

1/3 cup flour

Directions

Marinate the Turkey:
1. Heat medium skillet over medium-high heat. Add chiles. Toast, turning once, until fragrant, about 2 minutes. Transfer chiles to small bowl; cover with 1 cup boiling water. Let soak, flipping occasionally, until softened, about 20 minutes. Meanwhile, in same skillet over medium-high heat, toast garlic cloves until paper turns golden brown on all sides, about 7 minutes; set aside until cool enough to handle. Peel garlic. Transfer chiles and their liquid, garlic, onion, naranja agria, oil, brown sugar, Sazón and 1 tsp. Adobo to blender. Puree until smooth, about 2 minutes. Reserve ¾ cup chile marinade for gravy; cover and refrigerate. Set remaining chile marinade aside.
2. Place turkey in non-aluminum container large enough to hold turkey and marinade. Season cavity and skin of turkey with Adobo. Rub turkey all over with reserved chile marinade, including cavity, until completely coated; cover and refrigerate at least 12 hours, or up to 48 hours. Bring turkey to room temperature 1 hour before roasting.

Roast the Turkey:
3. Heat oven to 450°F. Set turkey on rack set inside roasting pan; brush turkey with marinade from bottom of container until coated; discard remaining marinade. Tie turkey legs together with kitchen twine, tuck wings behind back and tuck excess skin from neck into top cavity. Pour 2 cups water in bottom of roasting pan. Lightly season turkey with Adobo. Roast turkey 30 minutes. Reduce heat to 350°F. Baste turkey. Add 1 cup water to bottom of roasting pan; loosely cover turkey with foil; rotate pan. Roast, basting occasionally, until skin is dark golden brown and crisp and turkey is cooked through (quick-read thermometer registers 165°F when inserted into thickest part of thigh without touching bone), 3 hours 15 minutes-to-3 hours 45 minutes, adding water in 1 cup measurements if pan becomes dry. Carefully remove rack from pan; loosely tent turkey with foil to keep warm before carving (at least 30 minutes and up to 1 hour).

Make the Gravy:
4. Straddle roasting pan between two burners over medium-heat; bring drippings to simmer. Add port. Cook, scraping up browned bits from bottom of pan, until port mixture boils. Carefully strain liquid through fine-mesh sieve into large measuring cup; discard solids. Skim off and reserve fat from measuring cup. Add enough chicken bouillon mixture to pan juices to equal 3 cups liquid total.
5. Add 6 tbsp. reserved fat (if there is less, add corn oil) to medium saucepan over medium-high heat. Using whisk, add flour and whisk occasionally until flour turns light golden brown and begins to bubble; about 1 minute. Whisk in reserved chile marinade; cook until beginning to caramelize, about 3 minutes. Add pan juice mixture. Cook, whisking vigorously to prevent clumps, until liquid comes to boil. Reduce heat to low. Simmer, whisking occasionally, until gravy is thickened and smooth, about 5 minutes. Season with Adobo, if needed.
6. Transfer turkey to cutting board; carve. Arrange turkey on serving platter. Transfer any juices from cutting board to pot with gravy. Serve turkey with hot gravy.

Featured Product

Sazón with Coriander and Annatto

Inside this box you'll find the secret to creating the authentic flavors of Latino cuisine. Goya Sazón’s special blend of seasonings makes every dish it graces taste truly exceptional.