Pavo en Adobo Rojo

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

Mexican · 980 min · Turkey · gluten-free, keto, low-carb, high-protein

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Ingredients

• 3 lb whole turkey, thawed
• 2 dried ancho chiles
• 2 dried guajillo chiles
• 2 garlic cloves
• 1 white onion
• 1/4 tsp ground cumin
• 1/4 tbsp Mexican oregano
• 1 whole cloves
• 1/4 tsp ground cinnamon
• 1/4 cup apple cider vinegar
• 1 oranges
• 1/4 tbsp light brown sugar
• 1 tbsp unsalted butter

Method (tap to check — screen stays awake)

1. Stem and seed the anchos and guajillos. Toast them in a dry skillet over medium, 30 to 60 seconds per side, until fragrant and pliable — do not let them blacken or the adobo turns bitter. Soak in hot water 20 minutes until soft.
2. Blend the soaked chiles with the garlic, roughly chopped onion, cumin, Mexican oregano, cloves, cinnamon, apple cider vinegar, the juice of both oranges, brown sugar, 1 tablespoon kosher salt, and about 1 cup of the chile soaking liquid until completely smooth.
3. Simmer the adobo in a saucepan 10 minutes, stirring, until it darkens and thickens to a spoonable paste. Cool, then reserve 3/4 cup for basting.
4. Pat the turkey dry, loosen the breast and thigh skin with your fingers, and work the adobo generously under the skin, inside the cavity, and over the entire bird. Set on a rack over a sheet pan and refrigerate 12 hours so the chiles season the meat through.
5. Heat the oven to 325F. Set the turkey breast-up on a rack in a roasting pan, tent the breast loosely with foil, and roast about 13 minutes per pound — roughly 2 hours 50 minutes for a 13-pounder.
6. Melt the butter into the reserved adobo. Baste the bird every hour, and remove the breast foil for the final hour so the adobo roasts into a deep brick-red lacquer.
7. The turkey is done at 165F in the thickest part of the thigh, not touching bone. Rest 30 minutes tented before carving.
8. While it rests, skim the fat from the pan drippings, whisk the drippings with any remaining adobo baste, and simmer 5 minutes into a quick adobo gravy for the table.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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