A chili, cumin and red pepper rub kicks up the flavor-level of your Thanksgiving turkey in this Tex-Mex Roast Turkey recipe.
4 Hours 20 Minutes
tablespoons chili powder
tablespoon garlic powder
tablespoon ground cumin
tablespoon dried oregano leaves
teaspoon ground red pepper (cayenne)
(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.