Adobo Butter Turkey

• Meat

  • 12 lb Diestel organic heirloom turkey

• Produce

  • 3 Ancho chiles, dried
  • 2 Chipotle chiles, dried
  • 6 Clementines
  • 4 cloves Garlic
  • 4 heads Garlic
  • 1 tbsp Oregano, fresh
  • 4 Pasilla chiles, dried
  • 2 tsp Thyme, dried

• Condiments

  • 1/4 cup Adobo sauce

• Baking & Spices

  • 1/2 tsp Allspice
  • 1/2 tsp Cinnamon
  • 1/4 tsp Cloves
  • 1 Kosher salt and pepper

• Oils & Vinegars

  • 1/4 cup Apple cider vinegar
  • 2 tbsp Olive oil

• Nuts & Seeds

  • 1 tsp Cumin

• Drinks

  • 5 tbsp Orange juice

• Dairy

  • 1 cup Butter, unsalted

Found on nutmegnanny.com

Description

Ingredients

• 4 dried pasilla chiles
• 3 dried ancho chiles
• 2 dried chipotle chiles
• 4 cloves garlic
• 1/4 cup apple cider vinegar
• 5 tablespoons orange juice
• 2 tablespoons olive oil
• 1 tablespoon fresh oregano
• 2 teaspoons dried thyme
• 1 teaspoon cumin
• 1/2 teaspoon cinnamon
• 1/2 teaspoon allspice
• 1/4 teaspoon cloves
• 1 12-14 pound Diestel Organic Heirloom Turkey, giblets removed
• Kosher salt and pepper, to taste
• 4 heads garlic, halved
• 6 clementines, halved
• 1 cup butter, unsalted room temperature
• 1/4 cup adobo sauce

Directions

• For adobo: Add all ingredients to a high-powered blender (I used my Vitamix) and blend until smooth. The mixture should be smooth, slightly thick and very aromatic. Set aside 1/4 cup of the adobo sauce. For turkey: Remove your turkey from its packaging, rinse and remove the giblets. Add turkey to your roasting pan and using your hands cover the whole turkey (inside and out) with the adobo. Cover the turkey (either with your roasting pan lid or plastic wrap) and let side in the fridge overnight. I marinating my turkey for 12 hours. After your 12 hours remove the turkey from the oven and let sit on the counter for 1 hour. Preheat oven to 350 degrees. Take your adobo butter and rub it all over the turkey, inside and out. Stuff the cavity of the bird with garlic and clementines. Season the outside of the bird with kosher salt and pepper. Tie the legs of the bird if desired. Roast for about 3-1/2 hours OR until the bird reaches an internal temperature (when checked near the thigh) of 160 degrees. Then let the bird rest for at least 30 minutes before carving. For adobo butter: In a mixer mix together butter and reserved 1/4 cup adobo sauce. Mix until smooth and combined.