Ancho Chile Turkey
Ancho Chile Turkey

Ancho Chile Turkey


November 21, 2016

Tradition sometimes calls for a little spice. Brighten up your holiday dinner with this ancho chile and lime covered turkey. With a touch of spice from the chiles and a bite of sweet from the mango, this turkey will bring a welcomed change to the traditional stuffed turkey. It's Southwestern flare is easy to achieve, giving you more time to enjoy the company of family and friends.

For some additional spice, pair with Southwestern Bruschetta and finish with the warmth of Homemade Hot Cocoa


1 turkey

3 ancho chiles

6 pequin chiles

ΒΌ c butter

1 c kefir or buttermilk

1 lime, juiced

1 mango, peeled and pitted


Preheat oven to 425 F

Place chiles in a small saucepan and add enough water to cover; bring to a boil, reduce heat to simmer until chiles are soft.

In a blender, add the rehydrated chiles (stems removed), butter, kefir, lime, and mango. Blend mixture until a smooth puree forms. Rub puree over entire turkey, being sure to get between the meat and skin.

Place turkey in a shallow pan and cover loosely with foil. Place turkey into the 425 F oven for 40 minutes, then reduce the heat to 325 F, allowing the turkey to roast slowly for 3.5-4 hours. Remove the foil from the turkey and increase oven temperature to 400 F, cook turkey a further 30-45 minutes to give it some browning.


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