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Turkey with Ancho Adobo

Turkey with Ancho Adobo

5 Hr(s) 15 Min(s) (incl. cooling)
45 Min(s) Prep
4 Hr(s) 30 Min(s) Cook
Healthy Living
Put a tasty twist on a classic Thanksgiving dish when you make our Turkey with Ancho Adobo recipe. With a delicious mix of savory, tangy and spicy flavors, this Turkey with Ancho Adobo recipe is the perfect way to shake things up this year.
What You Need
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14 servings
Original recipe yields 14 servings
3 cloves garlic, chopped
3 stalks celery, chopped
1/2 cup raisins
3 fresh thyme sprigs
1-1/2 cups orange juice, divided
4 cups cooked long-grain white rice
1 frozen turkey (14 lb.), thawed
2 tsp. oil
4 ancho chiles, stemmed, seeded and hydrated
2 tsp. dried Mexican oregano
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Let's Make It
1
Heat oven to 325ºF.
2
Cook bacon in large skillet until crisp. Use slotted spoon to remove bacon from skillet; drain on paper towels. Discard drippings from skillet. Add garlic, celery, raisins, thyme and 1 cup orange juice to skillet; stir. Cook 5 min.; stir in rice and bacon. Remove from heat; cool 15 min.
3
Remove neck and giblets from turkey cavities; discard. Free legs from tucked position, but do not cut band of skin. Place turkey, breast side up, on rack in roasting pan. Stuff turkey with rice mixture; brush with oil. Cover breast loosely with foil to prevent overbrowning.
4
Bake turkey 3 hours 45 min. Meanwhile, blend remaining orange juice, barbecue sauce, peppers and oregano in blender.
5
Brush turkey with 1/3 cup barbecue sauce mixture; bake, uncovered, 30 min. or until done (165ºF). Let turkey stand 15 min. before carving. Meanwhile, remove excess fat from turkey drippings and pour into saucepan; add remaining barbecue sauce mixture. Bring to boil, stirring frequently.
6
Serve turkey with sauce.
Kitchen Tips
Tip 1
Serving Suggestion
Serve with your favorite hot steamed fresh vegetable.
Tip 2
How Much Turkey to Buy:
Plan on purchasing 1 pound of turkey for each guest. Each pound of turkey will yield about 1/2 pound (8 oz.) cooked turkey. (The daily recommended protein intake for Americans older than 9 years of age is 5 to 6 oz., but it's always nice to plan for some leftovers!)
Tip 3
How to Carve Turkey
Place the cooked turkey on a large cutting board. Use a sharp heavy knife to cut off both legs and thighs. (Twisting the thigh joint helps to remove the leg from the turkey.) Cut the dark meat from the bones and place on platter. Carve the breast meat by making a slice along one side of the breast bone and continue to slice downward, separating the meat from the cavity. Then cut along the bottom of the breast. Cut slices from the breast meat. Repeat on the other side of the breast bone. Arrange sliced meat on platter.
Tip 4
Keeping it Safe
To safely thaw a frozen turkey, place turkey on tray and refrigerate until thawed, allowing 5 hours for each pound of turkey. Or, place turkey in sink and keep covered with cold water until turkey is thawed, allowing 1 hour for each pound of turkey and changing the water occasionally.
Nutrition
Calories
470
Calories From Fat
0
% Daily Value*
Total Fat 10g
13%
Saturated Fat 3g
15%
Trans Fat 0g
Cholesterol 220mg
73%
Sodium 350mg
15%
Total Carbohydrates 26g
9%
Dietary Fiber 2g
7%
Sugars 9g
18%
Protein 65g
130%
Vitamin A
25%
Vitamin C
15%
Calcium
4%
Iron
20%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
14 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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