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.
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.