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Southwestern Turkey
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Prep Time:
20 minutes
Total Time:
4 hours 20 minutes
Spice up your turkey with zesty Southwest flavors by stuffing it with Slow Cooker Chorizo, Pecan, and Cheddar filling.
Ingredients:
  • 1 whole turkey, (12 to 14 pounds), thawed if frozen
  • 8 to 10 fresh sage leaves
  • 1/3 cup butter or margarine
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 to 2 chipotle chili in adobo sauce, (from 7-ounce can), finely chopped
Instructions:
  • Preheat your oven to 325°F.
  • Carefully slide sage leaves under the skin of the turkey breast from the back opening, using your fingers.
  • Prepare stuffing, if desired, without cooking. Fill turkey just before roasting. Place a light amount of stuffing inside the neck cavity. Secure neck skin to the back of the turkey with a skewer. Fold wings over the back of the turkey so the tips touch. Add a light amount of stuffing to the body cavity, being careful not to pack it too tightly as it will expand while roasting. Tuck the drumsticks under the band of skin at the tail or tie them together with string, then tie to the tail.
  • Position the turkey, breast side up, on a rack in a shallow roasting pan. Melt butter with chili powder, cumin, and chilies. Brush the turkey with 2 tablespoons of the flavored butter. Insert an ovenproof meat thermometer into the thickest part of the inner thigh, making sure it does not touch the bone. Avoid adding water or covering the turkey while roasting.
  • Roast the turkey uncovered for 3 to 3 hours 45 minutes, basting with the leftover butter mixture. Around the 2-hour mark, loosely tent aluminum foil over the turkey as it starts to turn golden. Remove any skin band or ties on the drumsticks to ensure even cooking inside the thighs.
  • The turkey is cooked when the thermometer registers 165°F and the drumsticks move easily when lifted or twisted. Ensure the thermometer reads 165°F when inserted into the center of the stuffing. If not using a meat thermometer, start checking after roughly 2 hours and 30 minutes. Once cooked, transfer the turkey to a warm platter, cover with foil to maintain warmth, and let it rest for about 15 minutes for easy carving. Garnish with whole chilies and extra sage leaves, if preferred.
  • After letting the turkey rest, remove the excess fat from the drippings. Transfer the pure drippings to a 1-quart saucepan and bring them to a boil. Serve the hot drippings with the turkey. Any leftovers should be covered and stored in the refrigerator, keeping the turkey and stuffing separate.

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