A whole turkey, made with a red pepper rub, served on a white plate garnished with sprigs of herbs and lime slices, atop a gray tablecloth.

Tex-Mex Roast Turkey

Name: Tex-Mex Roast Turkey
Total time: 4 h 20 min
Yield: 12
Cuisine: Mexican/ Tex-Mex
Ingredients: 2 tablespoons chili powder; 1 tablespoon garlic powder; 1 tablespoon ground cumin; 1 tablespoon dried oregano leaves; ¾ teaspoon ground red pepper (cayenne); 2 tablespoons water; 1 (10 to 12-pound) JENNIE-O® Premium Basted Young Turkey, thawed, giblets and neck removed

A chili, cumin and red pepper rub kicks up the flavor-level of your Thanksgiving turkey in this Tex-Mex Roast Turkey recipe.

Total Time

4 Hours 20 Minutes

Serving Size

12 Servings

tablespoons chili powder

tablespoon garlic powder

tablespoon ground cumin

tablespoon dried oregano leaves

3/4

teaspoon ground red pepper (cayenne)

tablespoons water

(10 to 12-pound) JENNIE-O® Premium Basted Young Turkey, thawed, giblets and neck removed

In bowl, combine chili powder, garlic powder, cumin, oregano and red pepper. Stir in water to make a paste. Rub spice mixture on turkey.

Heat oven to 325°F.

Remove neck and giblets. These may be used to prepare gravy or stuffing. The plastic leg clamp may be left on during cooking.

Place turkey on rack in shallow pan, breast side up, and loosely cover with foil. Roast at 325°F. for 4 hours.

Remove foil after 1 hour of cooking. Continue to roast at 325°F. until meat thermometer inserted into the thickest part of thigh registers 180°F. Juices should run clear. Always confirm doneness with a meat thermometer.

Let turkey stand 20 minutes before carving. For optimal safety cook stuffing and turkey separately. If desired, add fully cooked stuffing to cooked turkey just prior to serving.

Nutrition information not available.