Chile-Rubbed Turkey

Ingredients

• •10 whole dried guajillo chiles
• •6 whole dried ancho chiles
• •8 whole dried chiles de árbol
• •2 tablespoons cumin seeds
• •1 whole small onion
• •1 head garlic
• •6 cans pale lager
• •½ cup light brown sugar
• •2 bunches oregano
• •1 cup kosher salt
• •1 whole turkey
• •1 whole large onion
• •1 head garlic
• •2 cups low-sodium chicken broth
• •½ cup unsalted butter
• •¼ cup fresh lime juice
• •1 serving garnish

Cooking Instructions

1. 1.

   Using kitchen shears, cut open guajillo and ancho chiles along one side; place seeds in large bowl; set aside. Open chiles and place flat in a large dry skillet over medium heat. Cook, turning once, until lightly puffed and toasted, about 4 minutes. Add chiles de árbol and cumin seeds; toast until fragrant, about 1 minute. Transfer to bowl with chile seeds, add 4 cups boiling water, and let soak until softened, about 10 minutes.

   15 min

2. 2.

   Purée chile mixture with soaking liquid, onion, and garlic in a blender.

   5 min

3. 3.

   Combine beer, brown sugar, 1 bunch oregano, 1 cup salt, 3 cups chile paste, and 8 cups water in a very large stock pot. Add turkey, cover, and chill at least 12 hours and up to 14 hours.

   720 min

4. 4.

   Remove turkey from brine; pat dry. Place, breast side up, on a rack set in a large roasting pan. Mix remaining 2 1/2 teaspoon salt into remaining 1 1/2 cups chile paste. Working from neck end of turkey, gently loosen skin from breasts and rub under skin and all over outside of bird. Chill turkey at least 8 hours and up to 12 hours.

   480 min

5. 5.

   Preheat oven to 375°F. Stuff turkey with onion, garlic, and remaining bunch of oregano; tie legs together with kitchen twine. Add broth and 2 cups water to pan and roast turkey 30 minutes. Reduce oven temperature to 325°F and roast, basting every 30-40 minutes with melted butter, adding more broth or water as needed to maintain some liquid in pan, and tenting with foil if turkey browns too quickly, until an instant-read thermometer inserted into thickest part of thigh registers 165°F, 2 1/2-3 hours longer.

   210 min

6. 6.

   Transfer turkey to a platter; tent with foil. Let rest at least 30 minutes before carving.

   30 min

7. 7.

   Meanwhile, strain pan drippings into a measuring cup. Let sit 30 minutes, then skim fat from surface. Bring to a boil in a medium saucepan; reduce heat and simmer until reduced to 1 cup. Stir in lime juice.

   45 min

8. 8.

   Garnish turkey as desired and serve with pan sauce alongside.

   5 min