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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 10 |
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Ingredients:
1/2 teaspoon(s) black pepper |
3/4 teaspoon(s) cinnamon |
1-2 teaspoon(s) cumin |
4 clove(s) garlic; smashed |
2 tablespoon(s) lime juice |
1/2 onion |
1 tablespoon(s) oregano |
2-3 tablespoon(s) red chili powder |
1 tablespoon(s) red wine vinegar |
1 teaspoon(s) salt |
12 pound(s) turkey |
1/4 cup(s) vegetable oil |
Directions:
1. Add red chili powder through black pepper into a blender. Blend into a paste adding small amounts of water as necessary.
2. Dry turkey inside and out; place on rack in roasting pan. Coat inside cavities with one quarter of chili mixture; spread remaining mixture over outside of turkey. Cover with plastic wrap and refrigerate for at least 6 hours or overnight.
3. Bring turkey to room temperature and drizzle wit oil. Roast in 325 degree oven for 1 hours. Then, begin basting with pan juices occasionally, adding a little water to pan if juices are drying out. Tent wit foil when chili coating is browned. Continue roasting until thermometer inserted in thickest part of thigh reads 180 degrees F, or about2 1/2 hours in total. Let stand for 20 minutes.
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