Fragrant Roasted Turkey with Chiles and Citrus

Fragrant Roasted Turkey with Chiles and Citrus

Serves 8 to 12

Add a spark to your holiday turkey with this Southwestern variation that combines the smoky spice of chipotle and ancho chiles with fresh citrus. The tangy gravy adds zing to your turkey as well as to dressing and mashed potatoes.

  • 2 lemons
  • 2 limes
  • 1/2 cup (1 stick) butter, softened
  • 2 tablespoons adobo sauce (from a can of chipotles in adobo)
  • 2 tablespoons ancho chile powder
  • 1 tablespoon finely chopped thyme
  • 1 (8- to 10-pound) turkey
  • Salt and pepper
  • 3 cups low-sodium chicken broth
  • 2 1/2 tablespoons flour
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Preheat oven to 375°F. Arrange a roasting rack in a large roasting pan and set aside.

Zest lemons and limes and transfer zest to a large bowl. Halve and squeeze lemons and limes. Add half of the juice to the bowl with the zest; reserve remaining juice and squeezed fruit. Add butter, adobo sauce, chile powder and thyme and beat with an electric mixer until combined.

Carefully loosen the skin from around the turkey breast and thighs and rub some of the butter mixture between the meat and skin. Rub remaining butter mixture all over the outside of the bird. Season turkey generously, including the cavity, with salt and 1/2 teaspoon pepper. Stuff squeezed lemon and lime halves into cavity, then tuck in wings and tie legs together with kitchen twine. Arrange turkey breast-side up on rack in prepared pan. Pour 3 cups of the broth into bottom of pan then pour remaining lemon and lime juice over turkey. Roast until deep golden brown, about 40 minutes. Tent turkey with foil and continue roasting, basting every 30 minutes with pan juices, until a meat thermometer inserted in the thickest part of the meat registers 165°F, 2 to 2 1/2 hours. Transfer turkey to a large platter, tent with foil and set aside to let rest while you make the gravy.

Degrease pan juices then add as much of the remaining 1 cup broth as needed (if any) to get 2 1/2 to 3 cups; return juices to roasting pan. Arrange pan on the stovetop over two burners and heat over medium-high heat, stirring to scrape up any browned bits, for 1 minute. Whisk in flour, bring to a boil and cook, stirring often, until thickened, 2 to 3 minutes. Season with salt and pepper to taste and transfer gravy to a bowl. Discard lemons and limes from turkey cavity. Carve turkey, transfer meat to a large platter and serve with hot gravy on the side.

Nutritional Info: 
Per Serving:600 calories (300 from fat), 33g total fat, 13g saturated fat, 215mg cholesterol, 960mg sodium, 6g carbohydrate (1g dietary fiber, 1g sugar), 66g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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