Great for the holidays or even to make the best homemade turkey sandwiches, Pavo a la Mexicana (Mexican Style Turkey) is seasoned and smothered in smoky chipotle flavor, cumin, oregano, and loads of fresh garlic!
It’s time to share another mouthwatering roast turkey recipe with you after I gave you my recipe for pavochon, or turkey prepared in the Puerto Rican style, a few weeks ago.
Yes, if you have been wondering how to make Mexican style turkey, this recipe is for you!
Smoky, aromatic spices like cumin, oregano, and, of course, an abundance of garlic are used to flavor this roast turkey!
If you were wondering if this recipe was spicy right away, don’t worry—it isn’t unless you want it to be! In that case, just add more chipotle peppers when you’re making the seasoning paste!
The purpose of the smoky chipotle peppers I use in this recipe is to impart a smoky flavor to the turkey, not to increase heat. However, you could add extra chipotles to the paste if you wanted a spicier turkey in addition to a smoky, garlicky, chipotle flavor!
Thanksgiving is a time for family friends, and of course, delicious food. While the traditional turkey takes center stage at many Thanksgiving tables this year, why not try something different? This Mexican Thanksgiving Turkey recipe combines the classic flavors of Thanksgiving with the vibrant spices of Mexican cuisine, creating a truly unique and memorable dish.
A Culinary Journey to Mexico
This recipe takes inspiration from the culinary traditions of Mexico, where achiote paste, a vibrant red paste made from annatto seeds, is a staple ingredient. The achiote paste infuses the turkey with a rich, earthy flavor and a beautiful golden hue. The marinade also includes a blend of citrus juices, oregano, cumin, and allspice, adding a complex and aromatic layer to the turkey’s flavor profile.
The turkey is then roasted on a bed of onions and tomatoes, further enhancing its flavor and creating a delicious pan sauce. The finishing touch is the addition of banana leaves which impart a subtle smoky aroma and a hint of tropical sweetness.
A Feast for the Senses
This Mexican Thanksgiving Turkey is not just a culinary delight; it’s also a feast for the senses. The vibrant colors of the achiote paste and the fresh herbs and spices create a visually appealing dish. The aroma of the roasting turkey, infused with the warmth of Mexican spices, will fill your home with a mouthwatering fragrance. And the taste? A symphony of flavors from the savory richness of the turkey to the tangy sweetness of the citrus marinade, all perfectly balanced and harmonized.
A Recipe for Memories
This Mexican Thanksgiving Turkey is more than just a recipe; it’s an opportunity to create lasting memories with your loved ones. As you gather around the table, sharing this unique and flavorful dish, you’ll be creating a new Thanksgiving tradition that will be cherished for years to come.
Beyond the Recipe: FAQs and Additional Resources
Frequently Asked Questions:
- Can I use a different type of turkey? Yes, you can use a bone-in or boneless turkey breast or even a whole chicken. Just adjust the cooking time accordingly.
- Where can I find achiote paste? Achiote paste is available at most Latin grocery stores and online retailers.
- Can I substitute the banana leaves? Yes, you can substitute the banana leaves with parchment paper or aluminum foil. However, the banana leaves will add a unique flavor and aroma to the turkey.
- What can I serve with this turkey? This turkey pairs well with traditional Thanksgiving side dishes such as mashed potatoes, stuffing, and cranberry sauce. You can also try serving it with Mexican-inspired sides such as rice, beans, and tortillas.
Additional Resources:
- Pati Jinich’s Mexican Thanksgiving Turkey Recipe: https://www.thekitchn.com/cookbook-recipe-pati-jinichs-mexican-thanksgiving-turkey-recipes-from-the-kitchn-197421
- Mexican Lime-Poached and Roasted Turkey Recipe: https://www.holajalapeno.com/mexican-lime-poached-and-roasted-turkey/
Embrace the Adventure: A Culinary Fusion for Thanksgiving
This Mexican Thanksgiving Turkey is a delicious and unique way to celebrate Thanksgiving. It’s a recipe that embraces the spirit of adventure, combining the familiar flavors of Thanksgiving with the vibrant spices of Mexican cuisine. So, this year, ditch the traditional turkey and embark on a culinary journey to Mexico. You won’t be disappointed!
How to Make Pavo a la Mexicana (Mexican Style Turkey)
If your turkey is frozen, make sure to allot time for thawing. When making this recipe, keep in mind that it might take a few days to fully thaw out as you’ll also need at least an additional 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.
- Take out the giblets from the turkey cavity (they can occasionally be found in the neck pouch as well). Reserve giblets for gravy.
- Rinse both the inside and outside of turkey.
- Put the turkey in a roasting pan or aluminum tray that is big enough.
- Apply a tablespoon or so of the chipotle paste inside the cavity with your hands.
- Again using your hands, coat the turkey with the chipotle paste marinade, making sure to get between the skin and the breast, saving a small amount of the paste for the giblets.
- Season giblets.
- For added flavor, season the turkey all over with more salt and pepper.
- Cover the turkey with plastic wrap or aluminum foil and add the giblets to the pan. Place in refrigerator for 24-48 hours.
- Take the turkey out of the refrigerator and let it sit on the counter for 20 minutes while you preheat the oven before cooking it.
- Preheat oven to 350 degrees.
- Pour one cup of water, beer, or chicken broth into the roaster.
- Cover turkey with lid or aluminum foil.
- Place turkey in oven and roast, covered, with giblets for two hours.
- Take off the cover or aluminum foil and keep roasting the turkey until the internal temperature registers 165°F on a meat thermometer. Note: Cover the breasts with foil if you see that they are burning or coloring too quickly, but leave the rest of the breasts uncovered. For the final 30 minutes of cooking, take off the foil to allow the turkey to fully brown.
- After the turkey is cooked, take it out of the oven and let it rest for 20 minutes on the kitchen counter before carving.
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.
Place the giblets and the reserved broth in a sauce pan, then warm for a few minutes over medium heat. *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.
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