Pavo Navideño (Mexican-Style Roast Turkey with Guajillo and Orange)

• 1 medium Whole turkey, whole
• 120 g Unsalted butter, softened
• 8 cloves Garlic
• 2 tbsp Guajillo chili powder
• 2 tsp Ground cumin
• 2 tsp Dried oregano
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 2 medium Orange
• 750 ml Chicken stock

1. Take the turkey out of the fridge 45 minutes before cooking so it loses its chill. Heat the oven to 180°C (355°F).
2. Finely grate the zest from 1 orange, then squeeze the juice from both oranges. Peel the garlic.
3. In a bowl, mash the butter with the garlic, guajillo chilli powder, cumin, oregano, orange zest, 2 tbsp of the orange juice, salt and pepper until evenly combined. This is your spiced butter rub.
4. Pat the turkey dry, then gently loosen the skin over the breast with your fingers. Rub about two-thirds of the spiced butter under the skin, then rub the remaining butter all over the outside.
5. Set the turkey in a roasting pan and pour the chicken stock into the pan, then add the remaining orange juice. Roast for 2 hours 15 minutes to 2 hours 45 minutes, basting every 30 minutes, until the thickest part of the thigh reaches 74°C (165°F).
6. Transfer the turkey to a board and rest for 20 minutes, loosely covered. Keep the roasting pan and its juices for the sauce.
7. Skim off excess fat from the pan juices, then pour the juices into a saucepan. Simmer for 8 to 12 minutes until slightly reduced and glossy, then taste and adjust with a pinch more salt or pepper if needed.
8. Carve the turkey and serve with the warm spiced pan juices spooned over the meat. If the juices thicken too much, whisk in a splash of chicken stock to loosen.

Made this recipe? Rate it — a comment is optional.