Every year I try to make a different style of Turkey. This year I came across this great blog post This is a great story of a Mexican lady that brought her traditions to the North American feast. I was sold and decided to try this for myself. The marinade itself is amazing, it’s not just great for this Turkey recipe, but you can use it to marinate a Beef roast, Chicken or Seafood.

This year I invited my cousins over for Thanksgiving. My father was also visiting from India and he got to enjoy this divine bird with us!

En Chile Rojo – Mexican Turkey

3.18 from 35 votes
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Ingredients Method

Ingredients
  

  • 7 kg Turkey 15 .5 lbs approx
Brine
  • 4 litres warm Water
  • 1/2 cup Salt
  • 1/2 cup Sugar
  • 1/2 tsp Cinnamon powder
  • 1/2 tsp Mexican Chilli powder
Chile paste
  • 8 dried chiles de arbol
  • 20 dried New Mexico chiles
  • 8 cloves Garlic
  • 1 tablespoon ground Cumin
  • 1 teaspoon ground Cloves
  • 8 crackers
  • 1/2 – 1 cup chilli water
  • 2 tsps Salt
  • Turkey neck & Offal
  • Some sliced Onions Celery and Carrots
  • Sprig of Oregano

Method
 

  1. Wash the Turkey and reserve anything in the cavity
  2. Prepare a brine by dissolving the Salt and Sugar into the warm water and add in the Cinnamon and Mexican Chilli powder and leave aside to cool
  3. Once the brine is cool pour it over the bagged Turkey and chill in the fridge for 24 hours
  4. After 24 hours drain all the brine and allow the Turkey to dry
  5. Destem the Chiles and cut the bigger chiles in half
  6. Pour hot water over the chiles and allow to soak for a minimum of 30 mins to overnight
  7. Pick out the softened chiles and add to the food processor
  8. Add the Garlic, Cumin & Clove powder
  9. Add the crackers
  10. Add about 1/2 cup of the Chile water and processor
  11. Add more Chile water and process till smooth
  12. Spread a few tbsps of the paste on the backside of the Turkey, then flip the bird over and add a few more tbsps on top
  13. Add the Turkey neck, Offal and the Vegetables
  14. Bake for 4 hrs in a 350 degree oven, for the first hour covered and then uncovered
  15. Take it out periodically and add layers of the Chile paste while basting in the Turkey juices in between
  16. In the last hour, stuff a sprig of Oregano into the cavity