Pavo Enchilado│The perfect Mexican Turkey for Christmas or Thanksgiving
This Enchilado Turkey is a delicious dish that will turn your Thanksgiving or Christmas dinner into something truly memorable! Mexican-style oven-roasted turkey recipe.
With smoky, sweet, and tangy flavors, this dish stands out thanks to guajillo and pasilla chiles, which add a vibrant color and mouthwatering aroma without making it spicy. If you prefer a hint of heat, add 3 to 5 arbol chiles to the marinade for an extra kick.
In my home, this turkey is a huge hit. Any leftovers get turned into delicious turkey tacos topped with fresh onion and cilantro throughout the week. But I’ll warn you—there might not be anything left after your family tries this recipe!
I’ll walk you through this recipe step-by-step with photos and tips. For the full list of ingredients and detailed instructions, check the recipe card below.
Enchilado Turkey Ingredients Subsitutes
Mexican dried chilis I know that finding certain types of Mexican dried chiles can be challenging in some areas. This recipe calls for morita, guajillo, and pasilla chiles. If needed, you can substitute the morita and pasilla with 3 ancho chiles and increase the guajillo to 10. Guajillo chiles are essential to the flavor, but if they’re unavailable, mirasol chiles are a good alternative—just keep in mind that mirasol chiles can sometimes be a bit spicier.
Want to try something else? check out this Perfect Roasted Orange Turkey
Achiote paste is a staple in Mexican cooking, and I love its rich, dense flavor—it’s the key ingredient that gives this recipe its vibrant red color. I can usually find several brands of achiote paste at Mexican supermarkets, and my favorite is El Yucateco. If you’re unable to find achiote paste, you can substitute it with 4 packets of Goya’s achiote and culantro seasoning. Just keep in mind that the red color won’t be quite as intense as it is with traditional achiote paste.
Orange Soda or Juice: I like to use orange soda for this recipe as its sugar gives an extra kick of flavor, and it caramelizes the turkey without giving a sugary taste. I used the Crush soda brand, but you can use any brand or even substitute for orange juice.
How to Prepare the Marinade
How to Marinate the Turkey
Use a roasting bag or aluminum foil:
- If using a roasting bag, place the turkey and marinade inside the bag. Add a tablespoon of flour to the bag, shake it to coat the sides, place the turkey inside and pour the remaining marinade.
- If using a roasting pan with aluminum foil, place the turkey in the pan, pour the marinade over it, making sure it’s fully covered, then cover tightly with foil to lock in moisture.
Add extra flavor: Place quartered apple and half a head of garlic in the turkey cavity.
Refrigerate: Seal the bag or cover with foil and refrigerate overnight, turning the turkey occasionally to ensure even marination.
How to Roast the Enchilado Turkey
- Preheat the oven: Set to 350°F (180°C).
- Roast with a bag or foil:
- If using a roasting bag, place the turkey in a baking pan with the breast side up and make a 4 cm (1 inch) cut at the top of the bag to let steam escape.
- If using aluminum foil, ensure the turkey is well-covered and place in the roasting pan.
- Cooking time: Roast based on the turkey’s weight. For a 17-pound turkey, it takes about 3 hours and 30 minutes. Check out this post for oven temperatures and times according to your turkey weight.
- Baste the turkey regularly: Every hour, baste the turkey with its own juices to keep it moist and achieve a golden-brown skin.
- For a whole turkey, the internal temperature should read 165°F in the breast and 175°F in the thigh when measured with a meat thermometer. If the turkey is stuffed, ensure that the center of the stuffing reaches 165°F as well.
Tips for the Perfect Turkey
- Use a meat thermometer: The internal temperature should reach 165°F in the deepest part of the breast.
- Let it rest before carving: Once out of the oven, let the turkey rest for 20 minutes before carving. This will help the juices settle for a tender result.
Side Dish Recipes to Serve with Your Turkey
If you want to complete your Thanksgiving or Christmas dinner, check out my side dish recipes, from traditional Mexican dishes to some classy ones from my European family that pair perfectly with Pavo.
- Espagueti a la Mantequilla
- Mexican Mashed Potatoes
- Espagueti blanco con jamón
Pavo Enchilado: The Perfect Recipe for Thanksgiving and Christmas
Equipment
- 1 turkey blaster
- 1 food thermomether
- 1 baking trail
- 1 baking bag
- 1 foil paper if no using the baking bag
Ingredients
- 2 pieces morita chiles
- 8 pieces guajillo chiles
- 2 pieces pasilla chiles
- 1.5 oz achiote paste or 4 packets of Goya Culantro y Achiote
- 4 cups orange soda
- 1/4 piece onion
- 1 teaspoon cumin
- 1 tablespoon oregano
- 2 tablespoon cooking oil
- 1 tablespoon salt
- 1 piece apple
- 1/2 head garlic
- 4 cloves garlic
- 1 piece Whole Turkey
Instructions
- Toast the chiles: Heat a skillet and toast the chiles for 30 seconds on each side until fragrant, being careful not to burn them.
- Keep onion and garlic on the griddle until roasted or place them for a couple minute sin the air fryer.
- Rehydrate the chiles: Place the chiles in a bowl with hot water and let them soak for 8 minutes.
- Blend the marinade: In a blender, combine the rehydrated chiles with the remaining ingredients (except the apple and garlic head) until you get a smooth sauce. Strain the sauce to remove any seeds and skins.
- Separate the skin from the meat: Carefully use a spoon to separate the turkey skin from the meat, creating a pocket for the marinade without tearing the skin.
- Apply the marinade: Gradually pour the marinade between the skin and the meat, pushing it as far as you can reach.
- If using a roasting bag, place the turkey and marinade inside the bag. Add a tablespoon of flour to the bag, shake it to coat the sides, then place the turkey inside and pour the remining marinade.
- If using a roasting pan with aluminum foil, place the turkey in the pan, pour the marinade over it, making sure it’s fully covered, then cover tightly with foil to lock in moisture.
- Add extra flavor: Place quartered apple and half a head of garlic in the turkey cavity.
- Refrigerate: Seal the bag or cover with foil and refrigerate overnight, turning the turkey occasionally to ensure even marination.
- Preheat the oven: Set to 350°F (180°C).
- Roast with a bag or foil:If using a roasting bag, place the turkey in a baking pan with the breast side up and make a 4 cm (1 inch) cut at the top of the bag to let steam escape.
- If using aluminum foil, ensure the turkey is well-covered and place in the roasting pan.
- Roast the turkeyin the oven. The internal temperature should reach 165°F in the deepest part of the breast. For cooking time according to your tuekey weight check the notes.
- Let it rest before carving: Once out of the oven, let the turkey rest for 20 minutes before carving. This will help the juices settle for a tender result.
Notes
- 8 to 12 pounds: 2¾ to 3 hours
- 12 to 14 pounds: 3 to 3¾ hours
- 14 to 18 pounds: 3¾ to 4¼ hours
- 18 to 20 pounds: 4¼ to 4½ hours
- 20 to 24 pounds: 4½ to 5 hours
Nutrition
This is definetly one of my favorite way to cook turkey for Christmas dinner, it turns out fantastic and the left overs are perfect for tacos!