Kraft User
Add a Recipe
Shopping List
Favorites
Hi there! Looking for the old site? Click here, but please note some features have been disabled.
Turkey with Ancho Adobo
Recipe Image

Turkey with Ancho Adobo

5 Hr(s) 15 Min(s)
45 Min(s) Prep
4 Hr(s) 30 Min(s) Cook
Put a tasty twist on a classic Thanksgiving dish when you make our Turkey with Ancho Adobo recipe. With a delicious mix of savory, tangy and spicy flavors, this Turkey with Ancho Adobo recipe is the perfect way to shake things up.
What You Need
Select All
22 servings
Original recipe yields 22 servings
4 slices OSCAR MAYER Bacon, chopped
3 cloves garlic, chopped
3 stalks celery, chopped
1/2 cup raisins
3 fresh thyme sprigs
1-1/2 cups orange juice, divided
4 cups cooked long-grain white rice
1 frozen turkey (14 lb.), thawed
2 tsp. oil
1/2 cup KRAFT Original Barbecue Sauce
4 ancho chiles, stemmed, seeded and hydrated
2 tsp. dried Mexican oregano
Add To Shopping List
Let's Make It
1
Heat oven to 325ºF.
2
Cook bacon in large skillet until crisp. Use slotted spoon to remove bacon from skillet; drain on paper towels. Discard drippings from skillet. Add garlic, celery, raisins, thyme and 1 cup orange juice to skillet; stir. Cook 5 min.; stir in rice and bacon. Remove from heat; cool 15 min.
3
Remove neck and giblets from turkey cavities; discard. Free legs from tucked position, but do not cut band of skin. Place turkey, breast side up, on rack in roasting pan. Stuff turkey with rice mixture; brush with oil. Cover breast loosely with foil to prevent overbrowning.
4
Bake turkey 3 hours 45 min. Meanwhile, blend remaining orange juice, barbecue sauce, peppers and oregano in blender.
5
Brush turkey with 1/3 cup barbecue sauce mixture; bake, uncovered, 30 min. or until done (165ºF). Let turkey stand 15 min. before carving. Meanwhile, remove excess fat from turkey drippings and pour into saucepan; add remaining barbecue sauce mixture. Bring to boil, stirring frequently.
6
Serve turkey with sauce.
Kitchen Tips
Tip 1
Serving Suggestion
Serve with your favorite hot steamed fresh vegetable.
Tip 2
How to Carve Turkey
Place the cooked turkey on a large cutting board. Use a sharp heavy knife to cut off both legs and thighs. (Twisting the thigh joint helps to remove the leg from the turkey.) Cut the dark meat from the bones and place on platter. Carve the breast meat by making a slice along one side of the breast bone and continue to slice downward, separating the meat from the cavity. Then cut along the bottom of the breast. Cut slices from the breast meat. Repeat on the other side of the breast bone. Arrange sliced meat on platter.
Tip 3
Keeping it Safe
To safely thaw a frozen turkey, place turkey on tray and refrigerate until thawed, allowing 5 hours for each pound of turkey. Or, place turkey in sink and keep covered with cold water until turkey is thawed, allowing 1 hour for each pound of turkey and changing the water occasionally.
Nutrition
Calories
300
Calories From Fat
0
% Daily Value*
Total Fat 7g
9%
Saturated Fat 2g
10%
Trans Fat 0g
Cholesterol 140mg
47%
Sodium 220mg
10%
Total Carbohydrates 17g
6%
Dietary Fibers 1g
4%
Sugars 6g
12%
Protein 41g
82%
Vitamin A
25%
Vitamin C
10%
Calcium
2%
Iron
15%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
22 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Add To Shopping List
MY LISTS
CREATE NEW
Save to List
Cancel
Similar Recipes
View More
skavaAd1
skavaAd2
rdpKarma
Ratings & Reviews