Barbacoa-Style Thanksgiving Turkey

chipotle peppers

🥗Healthier: smoked paprika

💰Cheaper: cayenne pepper

Smoked paprika provides a similar smoky flavor.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with bouillon cubes

Vegetable broth is lower in calories and can be made easily.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more cost-effective for cooking.

Prepare the turkey by removing the giblets and rinsing it with cold water.

Thaw the turkey overnight if frozen before preparation.

Heat a small amount of olive oil in a pan.

Lightly fry the chile wajillo, onion, and garlic until aromatic, about 1 minute, stirring frequently to avoid burning.

Add 1 cup of chicken broth to the pan and bring to a boil.

Once boiling, cover the pan and let the peppers soak for 15 minutes.

Run banana leaves over an open flame to make them pliable.

Transfer the fried ingredients to a blender along with the broth, apple cider vinegar, and 1 tsp of salt. Blend until smooth for 1-2 minutes.

Prepare a mixture of 1/2 cup melted butter, 1 cup orange juice, and 2 tbsp of the blended sauce. Mix well and set aside.

Loosen the skin of the turkey with your fingers and season generously with salt and pepper, including inside the cavity.

Cut the onion into quarters and the oranges in half. Add a few spoonfuls of the blended sauce inside the cavity of the turkey.

Insert the onion, orange, and garlic into the cavity, along with a few pieces of avocado leaves.

Tie the turkey legs together with the skin.

Inject the marinade mixture into the turkey using an injector, focusing on the breast and legs.

Prepare the roasting tray by laying banana leaves at the bottom and placing twine over them to tie in the turkey later.

Cooking Techniques

Equipment Needed

Spice Level: