Turkey Chile-Citrus Butter
A delicious recipe for Turkey Chile-Citrus Butter this Southwestern variation that combines the smoky spice of chipotles and ancho chiles with fresh citrus. The tangy gravy really adds a zing to your turkey, stuffing and mashed potatoes. Spice up this year’s turkey—frozen or fresh—with a zesty chile and citrus butter.
Spice up your Thanksgiving with this Southwestern Turkey Chile-Citrus Butter. You can make it ahead of time and store it in the refrigerator until you’re ready to use it, or you can make it right before serving if you’re looking for an easy, no-fuss dish. Either way, guests will be coming back for seconds! Try this turkey variation with a tangy gravy that adds a zing to a Thanksgiving meal of turkey, stuffing and mashed potatoes.
Serve with Make-Ahead Mashed Potatoes, Sour Cream Mashed Potatoes or Garlic Goat Cheese Mashed Potatoes.
Also pairs well with Garlicky Roasted Broccoli or Sautéed Swiss Chard.
Turkey is loaded with lean protein, B vitamins and niacin. Low in calories, turkey is a good source of fiber, too. The AHA recommends eating at least two servings of heart-healthy protein daily—one of which should be poultry. Turkey also contains lutein and zeaxanthin, which may help protect against age-related macular degeneration by filtering out damaging blue light from digital devices.
PrintTurkey Chile-Citrus Butter
A delicious recipe for Turkey Chile-Citrus Butter this Southwestern variation that combines the smoky spice of chipotles and ancho chiles with fresh citrus.
- Prep Time: :30
- Cook Time: 3:00-3:30
- Total Time: 4:00
- Yield: 12 1x
- Category: Dinner
- Method: Oven
- Cuisine: American
Ingredients
- 2 lemons
- 2 limes
- 1/2 cup (1 stick) unsalted butter, softened
- 2 tablespoons adobo sauce (from a can of chipotle chiles en adobo)
- 2 tablespoons ancho chile powder
- 2 teaspoons coarse sea salt
- 1 (14-pound) turkey, neck and giblets removed
- 4 cups low-sodium turkey or chicken broth, divided
- 2 1/2 tablespoon all-purpose flour
- 1 1/2 tablespoon chopped fresh oregano
Instructions
- Remove zest from lemons and limes and place zest in a medium bowl. Juice citrus, and reserve juice and citrus shells separately. Add butter, adobo sauce, chile powder, oregano and salt to the bowl. Beat with an electric mixer until combined. Slowly pour in about half of the citrus juice and beat until smooth.
- Preheat the oven to 350°F. Carefully loosen skin over turkey breast and thighs; rub some of the butter mixture between meat and skin. Rub remaining butter mixture over skin and inside cavity. Place reserved citrus shells in cavity. Tuck wing tips under bird and tie legs together with kitchen string. Place breast-side up on a rack set in a large roasting pan and pour 3 cups of the broth and remaining citrus juice into the pan.
- Roast until skin begins to deeply brown, about 30 minutes, then loosely cover with foil. Roast, basting turkey with pan juices about every 30 minutes, until an instant-read thermometer inserted into the thickest part of thigh, without touching bone, registers 165°F, 2 1/2 to 3 hours more. Transfer turkey to a cutting board and let rest for at least 30 minutes before serving.
- To make the gravy, spoon off excess fat from pan juices, and place the pan on the stovetop over medium-low heat (over two burners if possible). Sprinkle in flour and cook, stirring, for 2 minutes. Stir in remaining 1 cup broth and cook, stirring, until slightly thickened. Strain gravy if desired. Carve turkey and serve with gravy.
Nutrition
- Serving Size: 12
- Calories: 570