Adobo Butter Turkey

This adobo butter turkey is PACKED full of flavor and is the perfect turkey for your Thanksgiving day celebration. First, the turkey is marinated in adobo overnight and then rubbed down with flavor-packed adobo butter. Then it’s roasted to perfection for a super juicy flavorful Thanksgiving turkey.

Are you looking for a Thanksgiving turkey recipe that is totally different from the average holiday turkey?

Well, this adobo butter turkey is just what you need!

I made a homemade Mexican style adobo sauce out of dried chiles, vinegar, orange juice, fresh herbs, and dried spices.

This sauce is PACKED with flavor and is mixed with butter and then slathered all over the turkey.

This whole turkey recipe would pair great with my Chorizo Sheet Pan Stuffing, Mexican Corn Salad, or my Grapefruit Paloma.

INGREDIENTS FOR ADOBO BUTTER TURKEY

For adobo:

• 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

For turkey:

• 12-14 pound turkey, giblets removed
• Kosher salt and pepper, to taste
• 4 heads garlic, halved
• 6 clementines, halved

For adobo butter:

• 1 cup butter, unsalted room temperature
• 1/4 cup adobo sauce

WHAT IS ADOBO?

“Adobo” is a term used in various cuisines, but its meaning can vary depending on the context.

Here are a few different interpretations of “adobo”:

1. Spanish Adobo: In Spanish cuisine, “adobo” refers to a seasoning or marinade used for meats, typically made from a combination of spices, vinegar, and sometimes other ingredients like garlic, paprika, or herbs. It can be used to marinate meats before cooking or as a sauce to braise or stew meats.
2. Filipino Adobo: When many people refer to “adobo” in the context of food, they are often talking about Filipino Adobo, one of the most popular and well-known Filipino dishes. Filipino Adobo typically consists of meat (commonly chicken or pork) that is marinated and simmered in a mixture of soy sauce, vinegar, garlic, bay leaves, and black peppercorns. The result is a savory and slightly tangy dish with a rich, flavorful sauce. It’s often served with rice.
3. Mexican Adobo Sauce: In Mexican cuisine, “adobo” refers to a sauce made from various ingredients, which can include dried chilies, vinegar, spices, and sometimes tomato. It’s used to marinate or season meats, such as chicken or pork, and is a fundamental component of many Mexican dishes.
4. Latin American and Caribbean Adobo: In various Latin American and Caribbean countries, “adobo” may refer to a seasoning mix or paste used to marinate meats or as a dry rub for grilling or roasting. The specific ingredients and flavor profiles can differ by region and even by household.

Adobo is a versatile term in the culinary world and can refer to a seasoning, marinade, sauce, or dish, depending on the context and the culinary tradition in which it is used.

For this adobo turkey recipe, we are using Mexican adobo.

TIPS FOR COOKING A WHOLE TURKEY

Cooking a whole turkey can be a rewarding experience, whether you’re preparing it for a special occasion like Thanksgiving or a family gathering. Here are some tips to help you cook a whole turkey to perfection:

1. Thawing:

• If your turkey is frozen, plan ahead for proper thawing. Thaw it in the refrigerator, allowing 24 hours of thawing time for every 4-5 pounds of turkey. Alternatively, you can use the cold water method, changing the water every 30 minutes, which takes about 30 minutes per pound.

2. Prep and Season:

• Before cooking, remove the giblets and neck from the turkey’s cavity. Rinse the turkey and pat it dry with paper towels.
• Season the turkey with your preferred rub, seasoning, or marinade. Be sure to season both the inside and outside of the bird.

3. Trussing (optional):

• Trussing involves tying the legs and wings of the turkey together to help it cook more evenly. While it’s optional, it can create a neater appearance.

4. Temperature:

• Preheat your oven, grill, smoker, or deep-fryer to the recommended cooking temperature, which is typically around 325-350 degrees F. Use an oven thermometer or grill thermometer to ensure accurate temperatures.

5. Roasting Pan and Rack:

• Place the turkey in a roasting pan with a rack to elevate it slightly. This helps the hot air circulate around the turkey and prevents it from sitting in its juices, ensuring even cooking and crispier skin.

6. Use a Meat Thermometer:

• The most reliable way to determine when the turkey is done is by using a meat thermometer. Insert the thermometer into the thickest part of the thigh without touching the bone. The turkey is done when the internal temperature reaches 165 degrees F. The stuffing should also reach this temperature.

7. Resting:

• After removing the turkey from the oven or grill, let it rest for about 20-30 minutes before carving. This allows the juices to redistribute and results in juicier meat.

8. Carving:

• Carve the turkey with a sharp knife, starting with the legs and thighs, then moving on to the breast meat. Be sure to carve against the grain for tender slices.

Remember that cooking time will vary based on the size of the turkey, the cooking method, and your equipment.

Use a meat thermometer to ensure the turkey is cooked to a safe internal temperature.

Enjoy your deliciously cooked whole turkey!

Love this adobo butter turkey?

Why not try a few of my other delicious Thanksgiving dishes?!

• Need something a little smaller? Try my Air Fryer Turkey Breast.
• Wanna go totally unique? Try my Thanksgiving Turkey Meatloaf.
• Love all this garlic and maple? Try my Garlic Herb Maple Roast Turkey.
• Not traditional but delicious! Try my Herbed Mayonnaise Roast Turkey.
• Just want something easy and fast? Try my Sheet Pan Thanksgiving Dinner.