Skip to Content
Français
Menu

Southwestern Turkey

  • Save Recipe
  • Prep 20 min
  • Total 4 hr 20 min
  • Servings 15
  • Save
  • Pinterest
  • Facebook
  • Email
  • Print
Ready to make?
  • Save
  • Share
  • Keep Screen On
Look to sassy southwestern flavours when you want to make your turkey a little bolder.
Created Sep 25, 2013
  • Save
  • Share
  • Keep Screen On

Ingredients

  • 1 whole turkey (12 to 14 pounds/6 to 7 kg), thawed if frozen
  • 8 to 10 fresh sage leaves
  • 1/3 cup (75 mL) butter or margarine
  • 2 tsp (10 mL) Old El Paso* Chili Seasoning Mix
  • 1 to 2 chipotle chili in adobo sauce, (from 7-ounce can), finely chopped

Steps

  •  
    1
    Heat oven to 325ºF.
  •  
    2
    Starting at the back opening of the turkey, gently separate skin from turkey breast, using fingers. Place sage leaves under the skin.
  •  
    3
    Make a stuffing, if desired, but do not cook. Stuff turkey just before roasting, not ahead of time. Fill neck cavity lightly with stuffing. Fasten neck skin to back of turkey with skewer. Fold wings across back of turkey so tips are touching. Fill body cavity lightly with stuffing. (Do not pack stuffing because it will expand during roasting.) Tuck drumsticks under band of skin at tail, or tie together with heavy string, then tie to tail.
  •  
    4
    Place turkey, breast side up, on rack in shallow roasting pan. Heat butter, chili powder, cumin and chilies until butter is melted. Brush turkey with 2 tablespoons of the butter mixture. Insert ovenproof meat thermometer so tip is in the thickest part of inside thigh and does not touch bone. (Do not add water or cover turkey.)
  •  
    5
    Roast uncovered 3 hours to 3 hours 45 minutes, brushing occasionally with remaining butter mixture. After roasting about 2 hours, place a tent of aluminum foil loosely over turkey when it begins to turn golden, and cut band of skin or remove tie holding drumsticks to allow inside of thighs to cook through.
  •  
    6
    Turkey is done when thermometer reads 165ºF and drumsticks move easily when lifted or twisted. Thermometer placed in centre of stuffing will read 165ºF. If a meat thermometer is not used, begin testing for doneness after about 2 hours 30 minutes. When turkey is done, place on warm platter and cover with aluminum foil to keep warm. Let stand about 15 minutes for easiest carving. Garnish with whole chilies and additional sage leaves if desired.
  •  
    7
    While turkey is standing, skim fat from drippings. Pour just the drippings into 1-quart saucepan; heat to boiling. Serve with turkey. Cover and refrigerate any remaining turkey and stuffing separately.

Expert Tips

  • Tip 1
    Substitution: Instead of the chili seasoning mix, you can use 1 tsp (5 mL) each chili powder and ground cumin.
  • Tip 2
    Success: Remove the giblets and/or the neck from both the neck area and the cavity of the turkey before preparing and stuffing the bird.
  • Tip 3
    How-To: A meat thermometer is the surest way to determine whether a turkey (or other meat cut) is done.

Nutrition Information

415 Calories, 21g Total Fat, 56g Protein, 1g Total Carbs

Nutrition Facts

Serving Size: 15 Servings
Calories
415
Total Fat
21g
Saturated Fat
8g
Cholesterol
165mg
Sodium
190mg
Total Carbs
1g
Dietary Fiber
0g
Protein
56g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
© 2024 ®/TM General Mills All Rights Reserved