Yield
MAKES: 8 to 10 servings
Lisa Romerein

How to Make It

Step 1

Remove and discard leg truss from turkey. Pull off and discard any lumps of fat. Remove giblets and neck; discard or reserve for other uses. Rinse turkey inside and out; pat dry. Rub about a third of the guajillo-tamarind glaze inside the cavity. Place turkey, breast up, on a V-shaped rack in a 12- by 17-inch roasting pan; pour remaining glaze into bottom of pan, then pour in 1 cup of water.

Step 2

Peel onion and carrots; rinse celery, orange, lemons, and lime. Cut carrots and celery into chunks; cut onion, orange, lemons, and lime into quarters. Arrange vegetables, fruit, chiles, garlic, and thyme in roasting pan around and under rack.

Step 3

Roast according to chart, checking turkey every 30 minutes; if juices in bottom of roasting pan threaten to scorch, add 1/2 cup water at a time to pan. When a thermometer inserted through thickest part of breast to the bone registers 155°, about 15 minutes before chart indicates turkey will be done, remove turkey from oven. Brush all over with juices in pan (if liquid is too thick to coat turkey in a thin, even layer, dilute with 1/2 cup more water). Continue roasting until turkey is well browned and thermometer registers 160°, about 15 minutes longer.

Step 4

Transfer turkey to a platter. Let rest in a warm place for 30 minutes before carving. Pour juices in bottom of pan through a fine strainer into a 2-cup glass measure; discard solids and reserve juices for poblano gravy.

Step 5

Oven-roasted turkey temperatures and times:

Step 6

For a 10-13 lb. turkey (weight with giblets): Bake in a 350° oven for 1 1/2-2 1/4 hr.

Step 7

For a 14-23 lb. turkey (weight with giblets): Bake in a 325° oven for 2-3 hr.

Step 8

For a 24-27 lb. turkey (weight with giblets): Bake in a 325° oven for 3-3 3/4 hr.

Step 9

For a 28-30 lb turkey (weight with giblets): Bake in a 325° oven for 3 1/2-4 1/2 hr.

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