A blend of red chiles, spices and orange juice produce a flavorful skin on this Out West inspired Chile Rubbed Smoked Turkey.
Guajillo, New Mexico and Chile de Arbol combines with earthy cumin, cinnamon and notes of agave and orange juice, making this Chile Rubbed Smoked Turkey a delicious Out West favorite for Thanksgiving.
The best thing about smoked turkey is that it’s already cooked, which means you have more oven time for other dishes to cook. This 10 pound smoked turkey takes less than two hours to warm in the oven and comes out juicy enough to make gravy out of the drippings.
Chile Rubbed Smoked Turkey drippings have so much flavor from chiles and oranges and create a beautifully colored gravy. While the turkey is resting, melt two tablespoons butter in a sauce pan, then stir in two tablespoon’s flour and cook over medium heat until combined. Slowly add drippings from turkey until thickened. For an extra touch, add a pinch of cumin and smoked paprika and stir to combine.
- Smoked Turkey – Pre-cooked smoked whole turkey can be purchased at your local meat shop or frozen at the grocery store. Silvana Meats is our local place to get farm fresh smoked turkey. Make sure to plan ahead if you purchase a frozen smoked turkey – it will take a few days to defrost.
- Chiles – Dried Guajillo, New Mexico and Chile de Arbol can be found in the Mexican section of your grocery. Usually in a clear plastic bag.
- Cinnamon – Either grated from a cinnamon stick or pre-ground. For a more intense flavor use roasted cinnamon.
- Cumin – Ground cumin adds an earthy flavor.
- Orange Juice – Fresh orange juice to cut through the spices.
- Agave Syrup – Usually in the baking aisle, adds a natural sweetness.
- Preheat oven to 350 degrees.
- Dry toast chiles in pan over medium high heat.
- Blend toasted chiles, chicken broth, garlic, cinnamon, cumin and orange juice until smooth.
- Rub chile mixture over smoked turkey, followed by agave syrup.
- Tuck sliced oranges and sage in around turkey.
- Cover with foil and bake at 350 degrees for about 10 minutes per pound.
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Chile Rubbed Smoked Turkey
- 1 10-11 pound smoked turkey thawed
- 2 Guajillo chiles
- 2 New Mexico Chiles
- 2 Chile de Arbol
- 1 cup chicken broth
- 3 large garlic cloves
- 1/2 tsp cinnamon
- 1/2 tsp cumin
- 1/2 cup orange juice
- 1 tbsp. agave syrup
- 1 orange sliced
- 1 bunch sage
- Preheat oven to 350 degrees.
- Place a small pan over medium high heat. Add Guajillo, New Mexico and Chile de Arbol to hot pan and dry toast while moving around in the pan, for about 2-3 minutes. They will soften and aroma will fill your kitchen. Be careful not to burn.
- Remove chiles from pan and place in blender with chicken broth, garlic cloves, cinnamon, cumin and orange juice. Let cool for a minutes or so, then blend until smooth.
- Place smoked turkey in a large roasting pan. Rub chile mixture all over smoked turkey, followed by agave syrup. Tuck sliced oranges and sage in cavity and around outside of smoked turkey. Cover with foil and cook for about 2 hours or until 140 – 145 degree internal temperature is reached. It's about 10 minutes per pound.