Southwestern-style, cumin-rubbed grilledwhole turkey basted during the last 30 minutes of cooking witha spicy-hot glaze made with a smoky chipotle pepper sauce, honeyand lime juice.
Recipe: Southwestern ChipotleTurkey
1 (12 to 14-pound) whole turkey (thawed,if frozen) 2 tablespoons canola or vegetable oil 1 teaspoon ground cumin 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 1/2 to 2 tablespoons bottled chipotle pepper sauce 1/4 cup honey 1/4 cup freshly squeezed lime juice
Remove giblets and neck from turkey. Rinseturkey with cold running water and drain. Blot dry with papertowels.
Rub turkey with oil, season with cumin,salt and pepper.
Prepare a grill for indirect cooking orpreheat oven to 325°F (160°C).
Grill, over moderate indirect heat, oncovered grill, or place turkey, breast side up, on a rack ina large shallow (about 2 to 3-inches deep) roasting pan and roastin a preheated 325°F (160°C) oven. Total roasting timeguideline is about 3 to 3 3/4 hours.
In a small bowl, combine chipotle peppersauce, honey and lime juice and mix well.
During last 30 minutes of roasting, basteturkey 1 to 2 times with chipotle mixture. Turkey is done whenthe meat thermometer, inserted in thickest part of thigh, registers180°F (85°C).
Remove turkey from the oven and allowturkey to stand for 15 minutes before carving.
Makes 16 to18 servings.
Clickhere to watch step-by-step video for How to Carve a Turkey.
Recipe and photograph provided courtesyof Perdue Farms.
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