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Chile Rubbed Smoked Turkey

A blend of red chiles, spices and orange juice produce a flavorful skin on this Out West inspired Chile Rubbed Smoked Turkey
Prep Time15 mins
Cook Time2 hrs
Course: Main Course
Cuisine: American, Thanksgiving
Keyword: Pacific Northwest Thanksgiving, Spice Rubbed Turkey
Servings: 10


  • 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.