Make Your Thanksgiving Turkey Truly Mexican With These Authentic Recipes

Thanksgiving is right around the corner, which means it’s time to start planning that big turkey dinner. This year, why not give your traditional American feast a Mexican twist? Infusing your turkey with authentic south-of-the-border flavors is a great way to spice up your holiday spread.

As a Mexican food blogger and enthusiast, I love experimenting with new ways to incorporate the complex flavors of my heritage into American classics. Over the years, I’ve perfected recipes for Mexican-style turkey that consistently impress my dinner guests. The key is building deep, aromatic flavor through marinades and rubs made from traditional ingredients.

In this article I’ll share my favorite tips and recipes for making a memorable Mexican Thanksgiving turkey. With just a little extra effort you can take this holiday centerpiece to new culinary heights.

Use Authentic Mexican Spices and Herbs

The foundation of great Mexican food is in its spices and herbs. For your turkey you’ll want to rely on seasonings common in Mexican cuisine. Here are some to have on hand

• Dried chiles – Guajillo, ancho, and chipotle chiles are used in adobo pastes and rubs. They bring mild heat, smokiness, and earthiness.

• Cumin – This warm, earthy spice is essential in Mexican cooking. It adds depth to meats

• Oregano – A quintessential herb in Mexican marinades and sauces. Choose Mexican oregano if possible.

• Garlic – Fresh garlic brings punchy flavor to rubs, sauces, and stuffings.

• Cinnamon – A touch of cinnamon enhances the flavor of chiles and spices.

• Paprika – For color and mild peppery taste. Smoked paprika is especially good.

• Mexican chocolate – Adds richness and subtle sweetness to mole sauces.

• Citrus – Lime, orange, and lemon brighten up marinades.

With an arsenal of these aromatic ingredients, you can transform your bird into a Mexican feast.

Make a Chile Adobo Paste

Adobo describes meat that is marinated or rubbed with a paste made from chiles, herbs, and spices. It’s a popular Mexican meat prep technique, adding tons of flavor.

My go-to method is coating the turkey with a guajillo chile adobo. The guajillo, known as the workhorse chile of Mexican cuisine, has a complex fruity and mildly spicy taste. Here’s how to make a simple adobo paste:

Ingredients:

• 8 dried guajillo chiles, stemmed and seeded
• 1/4 cup apple cider vinegar
• 1/4 cup orange juice
• 6 garlic cloves
• 1 tablespoon cumin
• 2 teaspoons oregano
• 1 teaspoon salt

Instructions:

1. Toast the guajillo chiles in a dry skillet over medium heat for about a minute per side.
2. Place the toasted chiles in a bowl and cover with boiling water. Soak for 20 minutes until softened.
3. Drain the guajillos and transfer to a blender. Add the vinegar, orange juice, garlic, cumin, oregano and salt. Puree until smooth.

Once made, you can slather this paste directly onto the turkey beneath the skin and over the skin. Let it marinate overnight for maximum flavor infusion. The vinegar and citrus tenderize the meat while the spices add depth.

Season Underneath the Skin

One of the best ways to deeply season a turkey is to directly rub the spices and marinades under the skin. Turkey skin can shield spices and inhibit flavor absorption if they are only applied on the surface.

Here’s a simple technique for getting seasonings underneath:

1. Carefully loosen the skin from the breast meat with your fingers, creating a pocket. Avoid totally detaching the skin.

2. Rub about half of your adobo paste or spice mix under the skin, massaging to distribute evenly.

3. Do the same process to loosen skin and rub paste on the drumsticks, thighs, and wings.

4. Flip the turkey over and evenly coat the back with the rest of the paste.

Once roasted, you’ll have incredibly moist, seasoned meat that isn’t just surface deep. This method also helps the skin crisp up.

Infuse the Bird With Mexican Flavors

For even more flavor, consider filling the turkey cavity with aromatics. Stuffing some common Mexican ingredients into the center will infuse the meat from the inside out.

Try stuffing the cavity with:

• Wedges of lime, orange, or lemon
• Garlic cloves
• Sprigs of fresh oregano, cilantro or epazote
• Diced white or Spanish onion
• Chili peppers like jalapeno or serrano
• Lager beer or chicken broth

As the turkey cooks, the steam from these additions will impart their essences into the meat. I recommend trussing the legs closed with twine so the filling doesn’t fall out.

Make Jalapeño Lime Butter

Flavored compound butters are excellent for basting and overall turkey moister. The butter nicely browns and crisps the skin as it melts over the bird while cooking.

For a Mexican-style turkey, I suggest making a spicy jalapeño lime butter. The bright lime cuts through the richness of the butter, and the jalapeño provides bite.

Ingredients:

• 1 cup unsalted butter, softened
• Zest of 2 limes
• 1 jalapeño, seeded and minced
• 2 cloves garlic, minced
• 1 tablespoon chopped cilantro
• 1/2 teaspoon salt

Instructions:

1. In a bowl, combine all the ingredients together until thoroughly mixed.
2. Form the butter into a log, wrap in plastic wrap or wax paper, and chill until firm.
3. When ready to use, slice off pieces of the butter to dot on top of the turkey before and during roasting.

The butter melts down into the nooks and crannies for added moisture and flavor. Be sure to brush any pan juices on top as well while cooking.

Roast Your Bird Hot and Fast

Contrary to low and slow roasting traditions, turkey benefits from being cooked hot and fast. High heat helps achieve a juicy interior and beautifully burnished, crispy skin.

For a 12-15 lb turkey, I suggest roasting at 450°F for the majority of the time. Lower to 375°F only once the skin reaches your desired amount of browning. This higher temp concentrates the juices and condenses the cooking time.

As a general guideline, allot about 13-15 minutes per pound. Use a thermometer to ensure the thickest part of the breast and thigh reach 165°F. Let rest for at least 30 minutes before carving.

Make Turkey Enchilada Soup

Like many cooks, we often have abundant Thanksgiving leftovers of both turkey and sides. One of my favorite ways to creatively use them up is in a hearty turkey enchilada soup.

Ingredients:

• 2 tablespoons oil
• 1 onion, diced
• 3 cloves garlic, minced
• 3 tablespoons chili powder
• 1 teaspoon cumin
• 1 28-oz can diced tomatoes
• 4 cups turkey broth
• 2 cups cooked, shredded turkey
• 1 15-oz can black beans, drained and rinsed
• Corn tortillas, sliced into strips
• Shredded cheddar or queso fresco
• Lime wedges, cilantro, diced avocado for garnish

Instructions:

1. In a large pot, heat the oil over medium heat. Cook the onion until soft, about 5 minutes. Add the garlic and cook 1 minute more.
2. Stir in the chili powder and cumin until fragrant.
3. Add the tomatoes, turkey broth, turkey meat, and black beans. Simmer 20 minutes.
4. Add the tortilla strips and cook 3 more minutes until soft.
5. Serve bowls of soup topped with cheese, lime juice, cilantro, and avocado.

The tangy, moderately spicy broth is so comforting and satisfying. You can also add diced potatoes, corn, or other roasted veggies. Top with crunchy tortilla chips too.

Impress Your Guests With Authentic Mexican Flavor

With such a simple protein, it can be easy to just stick to basic seasoning every Thanksgiving. But applying the incredible flavors of Mexican cuisine can take your turkey to new heights this year.

The savory, moderately spicy, and citrusy accent flavors complement turkey surprisingly well. Just a little extra effort using chile adobos, spice rubs, and flavorful compound butters or stuffings allows you to think outside the oven.

Your guests will be wowed by the sneaky addition of Mexican tastes – a unique spin on a traditionally blander meat. The turkey becomes infused with the culinary spirit of Mexico, sure to ignite conversation around your holiday table. ¡Buen provecho!