Tex Mex Turkey for the Holidays
Bring the Tex-Mex flair to your Thanksgiving table with a turkey that’s big on bold, smoky, and spicy flavors. This bird is all about celebrating peppers using a mix of varieties to pack in layers of heat and complexity. Think Chipotle smokiness, Jalapeno tanginess and the fiery kick of Aji Limo, all tied together with a hint of mint and cumin for a savory twist.
This dish pairs perfectly with creamy mashed potatoes, cheesy casseroles, and cornbread stuffing. The turkey is roasted to perfection and served alongside your favorite holiday dishes. This is turkey done Tex-Mex style—bold, flavorful, and unapologetically fun.
INGREDIENTS
Yield: 8 to 12 servings
- 1 (10- to 14-pound) turkey, thawed if frozen and giblets and neck removed
- Coarse kosher salt
- 1 tablespoon black peppercorns
- 1 tablespoon cumin
- 1 heaping tablespoon dried, ground Aji Limo
- 2 heaping tablespoons dried mint
- 2 teaspoons ground chipotle chiles
- 2 tablespoons dried jalapeno flakes
- 2 tablespoons dried onion granules
- 1 bunch fresh mint sprigs, for stuffing and serving (optional)
- 4 tablespoons unsalted butter, melted and cooled ¼ cup olive oil, for drizzling
Preparation
Step 1: Dry-Brine the Turkey
Start the process 2 to 3 days before roasting the turkey (it’s fine if it’s slightly frozen). Use about ½ teaspoon of salt per pound of turkey (approximately 5 to 7 teaspoons for a whole bird). After patting the turkey dry, evenly sprinkle the salt all over the exterior and inside the cavity, focusing on the thickest parts of the meat like the breast and thighs. This ensures flavorful, juicy meat when it’s time to roast.
Step 2: Make the Spice Rub
The night before roasting, get the spice rub ready. In a skillet over medium heat, toast black peppercorns, cumin seeds, and Aji Limo chiles for 1 to 2 minutes, just until fragrant. Remove from heat and let it cool slightly. Grind the toasted spices in a mortar and pestle, spice grinder, or high-speed blender until coarsely ground. Transfer to a bowl and mix in dried mint, jalapeno flakes, onion granules, ground chipotle, and ¾ teaspoon salt.
Step 3: Season the Turkey
Before roasting, drain any excess liquid from the turkey and pat it completely dry. Rub the spice mix all over the turkey, including inside the cavity. If the rub doesn’t stick in some spots, lightly oil the skin before applying. Refrigerate the turkey on a sheet pan, uncovered, for 8 to 24 hours to allow the skin to dry and crisp up.
Step 4: Preheat and Prepare for Roasting
On Thanksgiving Day, remove the turkey from the fridge 1 hour before cooking. Place an oven rack in the lowest position and preheat the oven to 425°F. Transfer the turkey to a roasting pan and stuff the cavity with a few sprigs of mint, if desired. Tie the legs with kitchen twine, tuck in the wings, and generously brush the turkey with melted butter. Drizzle the vegetables and turkey with olive oil.
Step 5: Roast the Turkey
Roast the turkey for 30 minutes, then reduce the oven temperature to 325°F. Continue roasting, rotating the pan occasionally for even browning and basting with the pan juices. Roast until the thickest part of the thigh reaches 165°F, which should take 1½ to 2½ more hours. Keep an eye on the temperature, as dry-brined birds may cook faster. Expect about 12 minutes per pound, so plan for a total of 2 to 3 hours.
Step 6: Let it Rest!
Let the turkey rest for at least 20 minutes, or up to 1 hour, to allow the juices to settle before carving. Once rested, garnish with any leftover mint sprigs.