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Spicy Chile Turkey
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Spicy Chile Turkey

4 Hours 30 Minutes
30 Min Prep
4 Hr 30 Min Cook
Give your Thanksgiving some pep with guajillo chiles in this chile turkey. A Spicy Chile Turkey is just what you need for the cold winter holidays.
What You Need
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22 servings
Original recipe yields 22 servings
6 oz. guajillo chiles, stemmed, seeded
1/2 cup KRAFT Zesty Italian Dressing
1 onion, finely chopped
1/4 tsp. black pepper
1 frozen turkey (14 lb.), thawed
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Let's Make It
1
Heat oven to 325°F.
2
Place chiles in small bowl. Add enough hot water to cover chiles; let stand 20 min. or until softened. Drain chiles, reserving 1/2 cup of the soaking water. Blend chiles and reserved water in blender until smooth.
3
Heat dressing in small skillet on medium heat. Add onions; cook and stir 3 min. Stir in chile sauce and pepper; simmer on medium-low heat 20 min., stirring occasionally. Cool.
4
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. Use a rubber spatula or hand to loosen the skin over the breast, starting at the body cavity opening by the legs.
5
Spread 2 Tbsp. chile mixture inside body cavity of turkey; spread 2 Tbsp. onto meat under skin. Secure skin at neck opening with wooden toothpicks. Rub remaining chile mixture all over outside of turkey.
6
Place turkey, breast side up, on flat rack in shallow open roasting pan. Insert meat thermometer deep into thickest part of thigh next to the body but not touching the bone.
7
Bake turkey 2-1/2 hours, basting occasionally with pan juices. Cover breast loosely with foil to prevent overbrowning. Bake 1 hour or until done (165ºF). Let turkey stand 15 to 20 min. at room temperature before carving.
Kitchen Tips
How to Carve a Turkey
Place the cooked turkey on large plastic or wooden cutting board. Using a sharp heavy knife, 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 serving 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 serving platter.
Substitute
Substitute ancho or pasilla peppers for the guajillo chiles.
How to Thaw A Turkey
Thaw a frozen turkey, breast-side up, in its unopened wrapper on a tray in the refrigerator. Allow 5 hours per pound to completely thaw the turkey. Never thaw frozen meat on the countertop at room temperature.
Nutrition
Calories
300
Calories From Fat
0
% Daily Value*
Total Fat 14g
18%
Saturated Fat 4g
20%
Trans Fat 0g
Cholesterol 110mg
37%
Sodium 150mg
7%
Total Carbohydrates 2g
1%
Dietary Fibers 0g
Sugars 2g
4%
Protein 39g
78%
Vitamin A
15%
Vitamin C
0%
Calcium
4%
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.
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