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    Home » Mexican Recipes » Pavo a la Mexicana (Mexican Style Turkey)

    Published: Dec 15, 2020 Modified: Nov 11, 2024 by Catherine Arena Leave a Comment

    Pavo a la Mexicana (Mexican Style Turkey)

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    Pavo a la Mexicana (Mexican Style Turkey) Pinterest Image.
    Pavo a la Mexicana (Mexican Style Turkey) Pinterest Image.

    Pavo a la Mexicana (Mexican Style Turkey) is seasoned and smothered in smoky chipotles, cumin, oregano and loaded with fresh garlic! Excellent for the holidays or make the best tasting homemade turkey sandwiches!

    Pavo a la Mexicana (Mexican Style Turkey) served on a white platter.

    If you are looking to make the best turkey recipes that will add bold festive flavors to your holiday spread, there are two you can’t miss: Pavochon (Puerto Rican Style Turkey) and this amazing Mexican style turkey!

    Seasoned with smoky chipotle peppers, earthy cumin, fragrant oregano and fresh garlic, this Mexican turkey recipe is sure to bring a mouthwatering twist on your traditional celebrations!

    And if you’re lucky and have any leftovers, this recipe also makes the best sandwiches the next day. Layer a few slices on fresh bread with avocado, a smear of chipotle mayo and a squeeze of lime for the best turkey sandwich you’ve ever had!

    Jump to:
    • Reasons to Love this Recipe
    • Ingredients
    • Substitutions and Variations
    • Instructions
    • Carving and Serving
    • Serving Ideas
    • Expert Tips
    • Recipe FAQs
    • Other Dishes You Will Love
    • 📖 Recipe

    Reasons to Love this Recipe

    • Bold Flavors – The combination of smoky chipotle peppers, cumin, oregano and garlic is just delicious!
    • Tender and Moist – The seasoning blend not only adds flavor but keeps the turkey moist and succulent.
    • Delicious Leftovers – Make amazing turkey sandwiches, tacos or top on a fresh salad.
    • A Favorite – This recipe is a guaranteed favorite. The smoky chipotle pepper blend gives the turkey a rich, distinctive flavor that’s always a hit!
    • Easy to Make – With simple, straightforward ingredients, this recipe is perfect for both experienced cooks and those new to holiday cooking.

    Ingredients

    Image of ingredients for Pavo a la Mexicana.
    • Turkey – Double ingredients if seasoning a turkey bigger than 13 pounds.
    • Garlic – The amount of garlic used in this recipe compliments the smoky chipotle peppers just beautifully and creates a depth of flavor you can taste in every bite!
    • Oregano – Use dry oregano for the most authentic flavor.
    • Cumin – Cumin adds a savory earthy warmth that enhances the other spices and gives the turkey a well rounded taste.

    See my recipe card below for a complete list of the ingredients with measurements.

    Substitutions and Variations

    • Chipotle Peppers – You can substitute chipotle peppers with smoked paprika or ancho chili powder for a similar taste.
    • Garlic– Although fresh garlic adds a fresher more intense flavor, you can use garlic powder.
    • Cumin – If you don’t have cumin, combine ground coriander with a little chili powder, though the flavor will be slightly different.

    Instructions

    Steps showing the preparation of the recipe. From marinating to cooking the Mexican style turkey.

    Step 1: Place the chipotle peppers, garlic, oil, cumin, oregano, salt and pepper to a mini chopper or blender and blend until a smooth paste forms (Image 1). Set aside.

    Step 2: Remove the giblets and rinse the turkey well under cool water. Set the turkey on a large tray. Using your hand, spread the chipotle paste all over the turkey including inside the cavity (Image 2). Season the entire turkey with additional salt and pepper. Cover and refrigerate for 24-48 hours.

    Note: Reserve giblets to make gravy.

    Step 3: Preheat oven to 350° F. Take the turkey out of the refrigerator and allow to sit on the counter for 20 minutes before cooking.

    Add a cup of water, chicken broth or beer to roaster. Add the giblets to the pan to cook with the turkey.

    Cover the turkey and cook for 1 ½ hours. Remove from the oven and baste the turkey with the cooking juices from the bottom of the pan.

    Continue cooking until a meat thermometer reads 165°F internal temperature. Note: If you notice the breast starts to color to fast or burn, use a piece of foil to cover the breasts but leave everything else exposed. Remove foil the last 30 minutes of cooking to allow the turkey to get fully golden brown.

    Once turkey is done, remove from oven and let sit for 20 minutes before carving (Image 3).

    Carving and Serving

    If you’re making gravy, reserve two cups of the broth and drippings from the pan. Set aside until ready to make the gravy.

    Carefully transfer the turkey to a carving board, ensuring you keep the juices and drippings in the pan.

    Begin by cutting the dark meat at the joints of the wings, thighs and drumsticks. At this point you can either return the pieces whole back to the pan or slice the meat from the thighs and drumsticks into thin pieces and then return to the pan to soak in the juices for extra flavor.

    Follow by slicing the turkey breast into thin slices and return to the pan as well. Serve the turkey directly from the pan or transfer it to a serving dish and top with some of the pan juices. Sprinkle fresh lime juice for a zesty finish.

    Serving Ideas

    A few favorite sides:

    • Cilantro Lime Rice
    • Sweet Potato Casserole (Cazuela de Batatas)
    • Ensalada de Papa (Potato Salad)
    • Ensalada de Coditos (Macaroni Salad)

    Expert Tips

    • Reserve Drippings – Save the turkey drippings for extra flavor in your gravy or to pour over the sliced turkey. The drippings and juices adds an amazing depth of flavor and keeps it moist.
    • Let the Turkey Rest – Allow the turkey to rest for 15-20 minutes before carving. This allows the juices to redistribute throughout the meat, keeping it tender and juicy.

    • Warm the Serving Dish – If transferring the turkey to a serving dish, warm it first. This prevents the turkey from cooling too quickly.

    Recipe FAQs

    Can I make this recipe using just a turkey breast?

    Yes! You can generously cover the entire breast with the chipotle paste seasoning. If you have any leftover seasoning, it freezes well and can be reserved for another meal. It’s delicious on rotisserie chicken too!

    Can I make this turkey in advance?

    Yes, you can make it a day ahead. Carve the turkey and return it to the pan with juices, cover tightly and refrigerate. Reheat the turkey at 300°F until heated through.

    What’s the best way to store leftovers?

    Store leftover turkey in an airtight container and refrigerate for up to four days. For longer storage, freeze the turkey in portions with some of the pan juices to keep the turkey moist when reheating.

    Other Dishes You Will Love

    • Mojarra frita laying on top of a bed of white rice surrounding by slices of red onions and avocado slices.
      Mojarra Frita
    • Camarones a la Cucaracha (Spicy Fried Shrimps) served on a white platter with lime wedges.
      Camarones a la Cucaracha
    • Carnitas de Puerco tacos topped with chopped onion, cilantro and chipotle sauce and lime wedges on the side.
      Carnitas de Puerco
    • Cooked tamales served on a white platter with salsa verde and hot sauce.
      Tamales Rojos de Puerco

    Did you try this recipe? Please leave a ⭐ review below!

    Click any of the images in the post to PIN this Recipe and don’t forget to follow along on Pinterest and Facebook.

    📖 Recipe

    Pavo a la Mexicana (Mexican Style Turkey) served on a white platter.

    Pavo a la Mexicana (Mexican Style Turkey)

    Pavo a la Mexicana (Mexican Style Turkey) is seasoned and smothered in smoky chipotles, cumin, oregano and loaded with fresh garlic! Excellent for the holidays or make the best tasting homemade turkey sandwiches!
    4.08 from 14 votes
    Print Pin Rate
    Course: Dinner
    Cuisine: Mexican
    Prep Time: 1 day day
    Cook Time: 4 hours hours
    Servings: 5 to 7 people
    Calories: 296kcal
    Author: Catherine Arena

    Ingredients

    • 12+ lb turkey thawed, rinsed
    • 1-2 cups water, chicken broth or beer added to roasting pan
    • 1 lime

    Chipotle Garlic Marinade

    • 1½-2 heads garlic peeled
    • 4 tablespoon oil
    • 2-3 chipotle peppers in adobo sauce
    • 1½ tablespoon oregano
    • 1 teaspoon cumin
    • 1 tablespoon salt
    • 1 teaspoon pepper

    Gravy (Optional)

    • turkey giblets
    • 2 cups broth and drippings from turkey
    • salt to taste
    • pepper to taste
    • 1+ tablespoon cornstarch

    Instructions

    Chipotle Garlic Marinade

    • Place the chipotle peppers, garlic, oil, cumin, oregano, salt and pepper to a mini chopper or blender and blend until a smooth paste forms. Set aside.

    Turkey

    • If turkey is frozen, thaw out in refrigerator 2-3 days in advance. (depending how large it is)
    • Remove the giblets and rinse the turkey well under cool water. Make sure to check neck pouch as well). Reserve giblets for gravy.
    • Place the turkey on a large tray. Using your hand, spread the chipotle paste all over the turkey including the inside of the cavity.
    • Season the entire turkey with salt and pepper. Cover and refrigerate for 24-48 hours.

    Cooking Turkey

    • Preheat oven to 350° F. Take the turkey out of the refrigerator and allow to sit on the counter for 20 minutes before cooking.
    • Add a cup of water, chicken broth or beer to roaster. Add the giblets to the pan to cook with the turkey.
      Cover the turkey and cook for 1 ½ hours. Remove from the oven and baste the turkey with the cooking juices from the bottom of the pan.
    • Continue cooking until a meat thermometer reads 165°F internal temperature. Note: If you notice the breast starts to color to fast or burn, use a piece of foil to cover the breasts but leave everything else exposed. Remove foil the last 30 minutes of cooking to allow the turkey to get fully golden brown.
    • Once the turkey is done, remove it from oven and let sit for 20 minutes before carving.

    Carving Turkey

    • If you're making gravy, reserve two cups of the broth and drippings from the pan. Set aside until ready to make the gravy.
    • Carefully transfer the turkey to a carving board, ensuring you keep the juices and drippings in the pan.
    • Cut the wings, thighs and drumsticks at the joints. Return the pieces whole back to the pan or slice the meat from the thighs and drumsticks into thin pieces and then return to the pan to soak in the juices for extra flavor.
    • Slice the turkey breast into thin slices and return to the pan as well.
    • Serve the turkey directly from the pan or transfer it to a serving dish and top with some of the pan juices. Sprinkle fresh lime juice for a zesty finish.

    Gravy (Optional)

    • Add the reserved broth and giblets to a sauce pan and heat over medium heat for a few minutes.
      *If you do not have enough broth, add a cup of water to pot.
    • After broth has heated through, remove giblets and strain broth if you like.
      Return broth back to pan and season with salt and pepper if needed.
    • Add a tablespoon of cornstarch to saucepan and whisk into broth until smooth.
      Add more cornstarch until desired consistency is reached.
      Gravy is ready.

    Notes

    If turkey is frozen, make sure to allow enough time for thawing, as it can take a few days to fully defrost. Keep in mind you will also need 24-48 hours for marinating the turkey before cooking.  
    How Many Pounds of Turkey You Need for Number of Guests
      • 2 to 4 guests — 8 to 12 pounds
      • 5 to 7 guests — 12 to 16 pounds
      • 8 to 10 guests — 16 to 20 pounds
      • 11 to 13 guests —20 to 24 pounds

    Nutrition

    Serving: 5 | Calories: 296kcal | Carbohydrates: 7g | Protein: 196g | Fat: 71g | Saturated Fat: 20g | Cholesterol: 674mg | Sodium: 2589mg | Potassium: 2099mg | Fiber: 1g | Sugar: 1g | Vitamin A: 906IU | Vitamin C: 7mg | Calcium: 141mg | Iron: 9mg
    Tried this recipe?Click the stars above or below to rate or leave a comment down below!

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      Alambres de Res
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