Adobo Butter Turkey
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
3 hrs 30 mins
-
Marinating Time
12 hrs
-
Total Time
16 hrs
-
Servings
12 servings
-
Calories
779 kcal
-
Course
Main Course
-
Cuisine
Mexican
Adobo Butter Turkey
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This adobo turkey is marinated overnight and then rubbed with flavor-packed adobo butter. Then it's roasted to perfection for a super juicy, flavorful Thanksgiving turkey.
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Ingredients
For adobo:
- 4 dried pasilla chiles
- 3 dried ancho chiles
- 2 dried chipotle chiles
- 4 cloves garlic
- ¼ cup apple cider vinegar
- ¼ cup orange juice
- 2 tablespoons vegetable oil
- 1 tablespoon fresh oregano
- 2 teaspoons dried thyme
- 1 teaspoon cumin
- ½ teaspoon cinnamon
- ½ teaspoon allspice
- ¼ teaspoon cloves
For turkey:
- 14 pound whole turkey giblets removed
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 1 cup adobo sauce
- 4 cloves garlic halved
- 6 whole clementines halved
For adobo butter:
- 1 cup unsalted butter room temperature
- 1/4 cup adobo sauce
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Instructions
For adobo:
- Gently slit the slide of each dried chile and remove the seeds and stem.
- Add chiles to a bowl and just top with boiling water. Let sit for 15 minutes to soften.
- Once soft, drain the chiles.
- Add all ingredients to a high-powered blender (I used my Vitamix) and blend until smooth. The mixture should be smooth, slightly thick, and very aromatic.
- Set aside 1/4 cup of the adobo sauce.
For marinating turkey:
- Remove your turkey from its packaging, remove the giblets, and pat the skin dry with paper towels.
- Add turkey to your roasting pan and sprinkle the inside and outside the turkey with kosher salt and black pepper.
- Rub adobo sauce all over the inside and outside of the turkey. Make sure to evenly cover all of the skin.
- Cover the turkey (either with your roasting pan lid or plastic wrap) and let side in the fridge overnight. I marinated my turkey for 12 hours.
For cooking turkey:
- After your 12 hours remove the turkey from the oven and let sit on the counter for 1 hour.
- Preheat oven to 350 degrees F.
- Take your adobo butter and rub it all over the turkey, inside and out.
- Stuff the cavity of the bird with garlic and clementines.
- Tie the legs of the bird if desired.
- Roast for about 3-1/2 hours OR until the bird reaches an internal temperature (when checked near the thigh) of 165 degrees F. It's about 13-15 minutes PER pound.
- Let the bird rest for at least 30 minutes before carving.
For adobo butter:
- In a mixer mix together butter and reserved 1/4 cup adobo sauce. Mix until smooth and combined.
Equipments used:
Nutrition Information
Show Details
Serving
1serving
Calories
779kcal
(39%)
Carbohydrates
8g
(3%)
Protein
82g
(164%)
Fat
45g
(69%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
8g
Monounsaturated Fat
16g
Trans Fat
1g
Cholesterol
311mg
(104%)
Sodium
5958mg
(248%)
Potassium
951mg
(27%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
962IU
(19%)
Vitamin C
5mg
(6%)
Calcium
102mg
(10%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 779 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 779kcal | 39% |
| Carbohydrates | 8g | 3% |
| Protein | 82g | 164% |
| Fat | 45g | 69% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 1g | 50% |
| Cholesterol | 311mg | 104% |
| Sodium | 5958mg | 248% |
| Potassium | 951mg | 20% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 962IU | 19% |
| Vitamin C | 5mg | 6% |
| Calcium | 102mg | 10% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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