Pavo a la Mexicana (Mexican Style Turkey) is seasoned and smothered in smoky chipotle flavor, cumin, oregano and loaded with fresh garlic! Excellent for the holidays or even to make the best homemade turkey sandwiches!
A few weeks ago I shared with you my Pavochon (Puerto Rican Style Turkey) recipe and now it is time to share with you another delicious roast turkey recipe!
Yes, if you have been wondering how to make Mexican style turkey, this recipe is for you!
This roast turkey is flavored with smoky aromatic spices such as chipotle peppers in adobo sauce, cumin, oregano and of course tons of garlic!
If you’re brain immediately wondered whether this recipe is spicy, don’t worry its not spicy, well unless you want it to be! Which in that case, simply add more chipotle peppers when making the seasoning paste!
The smoky chipotle peppers I use in this recipe are added to infuse a smoky flavor into the turkey and are not meant to add heat. But if you would not only like a smoky chipotle, garlicy turkey but also a spicier flavor, simply add more chipotles to paste!
Ingredients
- 2-3 chipotle peppers in adobo sauce (found in the Mexican section of supermarket)
- water, chicken broth or beer
- 1 lime
- 1 tablespoon oregano
- 1½ – 2 heads of garlic
- 1 teaspoon ground cumin
- 4 tablespoon oil
- 1 tablespoon salt
- 1 teaspoon pepper
How to Make Pavo a la Mexicana (Mexican Style Turkey)
If your turkey is frozen, make sure to allot time for thawing. It may take a few days to thaw out completely so keep this in mind when making this recipe because you will also need at least one extra day for marinating.
Peel all the garlic and add to a blender with the oil, cumin, oregano, salt and pepper. Blend until smooth and forms a paste. Set aside.
- Remove giblets from turkey cavity (sometimes giblets are also found in the neck pouch). Reserve giblets for gravy.
- Rinse both the inside and outside of turkey.
- Place turkey in a large enough aluminum tray or roaster pan.
- Using your hands, massage about a tablespoon of the chipotle paste inside the cavity.
- Using your hands again, add the chipotle paste marinade all over the turkey, including in between skin and breast reserving a little bit of the paste for the giblets.
- Season giblets.
- Sprinkle additional salt and pepper all over turkey for extra seasoning.
- Add giblets to the pan and cover turkey with aluminum foil or plastic wrap. Place in refrigerator for 24-48 hours.
Cooking Turkey
- When you’re ready to cook the turkey, take out of refrigerator and let it sit on counter for 20 minutes while preheating oven.
- Preheat oven to 350 degrees.
- Add a cup of water, chicken broth or beer to roaster.
- Cover turkey with lid or aluminum foil.
- Add turkey to oven and roast with giblets covered for 2 hours.
- Remove lid or aluminum foil and continue roasting turkey until a meat thermometer reads 165F 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 on kitchen counter for 20 minutes before carving.
Carving and Serving
If making gravy, first reserve one to two cups of broth and drippings that has collected in pan. Set aside until ready to make gravy. Next…
Carefully lift turkey unto a carving board. Keep the rest of the turkey juices and drippings in pan.
Cut and remove all the dark meat by cutting at the joints of wings, thighs and drumsticks. Cut thin slices off of the drumsticks and thighs or keep whole. Add pieces back to pan.
With a good sharp knife, slice turkey breast into thin pieces. Add turkey breast slices back to pan.
With a large spoon, pour juices from pan over all turkey pieces and breast for extra flavor.
Serve turkey right out of pan or place in a serving dish and top with pan juices.
Turkey is ready to serve! Squeeze lime and sprinkle over turkey.
To Make Gravy
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 pot and whisk into broth until all lumps are gone. Add more cornstarch until desired consistency is reached.
Gravy is ready.
Handy Guide to 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
Dish Ideas to Serve Pavo a la Mexicana (Mexican Style Turkey) with…
Arroz con Gandules (Pigeon Peas and Rice)
📖 Recipe
Pavo a la Mexicana (Mexican Style Turkey)
Ingredients
- 14 lb turkey thawed
- 1-2 cups water, chicken broth or beer
- 1 lime
Chipotle Garlic Marinade
- 1½-2 heads garlic peeled
- 4 tablespoon oil
- 2-3 chipotle peppers in adobo sauce found in Mexican section of supermarket
- 1 tablespoon oregano
- 1 teaspoon cumin
- 1 tablespoon salt
- 1 teaspoon pepper
Gravy (Optional)
- giblets
- 1-2 cups broth and drippings from turkey
- salt to taste
- pepper to taste
- 1+ tablespoon cornstarch
Instructions
Chipotle Garlic Marinade
- Add all ingredients to a blender and blend until smooth and a paste forms. Set aside.
Turkey
- If turkey is frozen, thaw out in refrigerator 2-3 days in advance. (depending how large it is)
- Remove giblets from turkey cavity (can also be found in the neck pouch).Reserve giblets for gravy.
- Rinse both the inside and outside of turkey.Place turkey in a large aluminum tray or roaster pan.
- Using your hands, massage about a tablespoon of the chipotle paste inside the cavity.
- Using your hands again, add the chipotle paste marinade all over the turkey, including in between skin and breast reserving a little bit of the paste for the giblets.
- Season giblets.
- Sprinkle additional salt and pepper all over turkey for extra seasoning.
- Add giblets to the pan and cover turkey with aluminum foil or plastic wrap. Place in refrigerator for 24-48 hours.
Cooking Turkey
- Preheat oven to 350 degrees.
- When you're ready to cook the turkey, take out of refrigerator and let it sit on counter for 20 minutes while preheating oven.
- Add a cup of water, chicken broth or beer to roaster.
- Cover turkey with lid or aluminum foil.
- Add turkey to oven and roast with giblets covered for 2 hours.
- Remove lid or aluminum foil and continue roasting turkey until a meat thermometer reads 165F 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 on kitchen counter for 20 minutes before carving.
Carving Turkey
- If making gravy, first reserve one to two cups of broth and drippings that has collected in pan. Set aside until ready to make gravy.Remove one or two cups of turkey drippings and broth that has collected in pan and set aside.
- Carefully lift turkey unto a carving board.
- Keep the rest of the turkey juices and drippings in pan.
- Cut and remove all the dark meat by cutting at the joints of wings, thighs and drumsticks.
- Cut dark meat into thin slices or keep drumsticks and thighs whole.Add pieces back to pan.
- With a good sharp knife, slice turkey breast into thin pieces.Add turkey breast slices back to pan.
- With a large spoon, pour juices from pan over all turkey pieces and breast for extra flavor.
Serving Turkey
- At this point, you can serve turkey right away or continue and make a side gravy.
- Whether you're making gravy or not, serve turkey right out of pan in its own juices or place in a serving dish and top with pan juices.
- Squeeze lime and sprinkle over turkey. Ready! Enjoy!
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 pot and whisk into broth until all lumps are gone.Add more cornstarch until desired consistency is reached.Gravy is ready.
Notes
Nutrition
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