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Chili Rubbed Turkey with Orange
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While this chili rubbed turkey with orange requires a little bit of prep work, by creating the rub and then letting the turkey sit for about a day ahead of cooking, you will be happy you put in the extra effort. The chili rub is full of deep flavors and just a little spicy. It contrasts perfectly with the sweet fruity oranges the turkey is stuffed with. Just wait for the aromas wafting through the kitchen! So, if you want to add a little spice to your holiday dinner, try out this non-traditional turkey recipe. I recommend pairing it with chorizo cornbread stuffing and sweet potato taquitos!
Why You’ll Love This Chili Rubbed Turkey Recipe
- Bold, smoky flavor. The chili rub adds depth and just the right amount of heat without overpowering the turkey.
- A fresh take on tradition. It’s a fun twist on classic roast turkey! Impressive enough for the holidays but simple enough for any special occasion.
Key Ingredients in This Recipe
- Turkey – For the best turkey I recommend visiting your local butcher for a fresh (never frozen) turkey, however, these are often more expensive. If buying a frozen turkey look for an organic pasture-raised bird. Skip the pre-brined or basted frozen birds since they are often injected with additives to increase their size. If thawing a frozen turkey give yourself plenty of time – allow one day in the refrigerator for every 4 to 5 pounds of weight.
- Dried chilies – I use a combination of guajillo and ancho chilies for this rub to add a deep smoky flavor. I first rehydrate the chilies before removing the stems and seeds because I find it easier to clean them. While they can be found in many grocery stores they can also be found online on Amazon here.
- Orange – The citrus helps to keep the inside of the bird moist as it cooks while also adding a bright, acidic flavor that balances the rub perfectly.
A full ingredient list with exact amounts can be found in the recipe card below.
Tips for Buying Turkey
- How much to plan per person. One of the biggest holiday dinner cardinal sins is not buying enough food for the number of guests around your table. In order to avoid that issue I abide by the rule of thumb of buying about 1¼ – 1½ pounds of turkey per person.
- For leftovers! If you are someone who likes to have plenty of leftovers to make sandwiches and turkey hash then lean more towards 1½ pounds per person. Plus I like to tack on an extra pound or so just to account for any last minute guests that may show up.
Reminder!
If you are using a frozen turkey, make sure it is completely thawed!
Swaps and Substitutions
- Turkey Size: You can use this rub on a smaller bone-in turkey breast instead of a whole bird for a quicker option. Just adjust cooking time accordingly.
- Citrus: Try blood orange or grapefruit for a more complex citrus note, or use lemon for a brighter flavor.
- Butter: While I omit butter to keep this turkey recipe dairy free you can certainly add some pats of butter under the skin for additional flavor!
Serving Suggestions
I recommend pairing this chili rubbed turkey recipe with these Thanksgiving recipes with a similar flavor profile:
How to Make Chili Rubbed Roast Turkey (Step-by-Step)
To make the chili rub, add the chilies, cumin, coriander, onion and garlic to a medium saucepan over medium heat. Add 1½ cups of water and bring to a simmer until the chilies and onion are soft, about 15 minutes.
Remove from heat and let cool, then puree with the orange zest and sugar in a blender until smooth. Add to a bowl and set aside to cool completely.
One day before you are planning to roast the turkey, rub the turkey all over with salt. Use your fingers to gently separate the skin from the meat and rub the salt under, being careful not to break the skin. Use half of the chili rub and massage it all over the turkey, including under the skin and the underside of the turkey. Place the turkey in the roasting pan and cover with aluminum foil. Refrigerate for 24 hours, turning the turkey once.
One hour before you are ready to roast, remove the turkey from the refrigerator and pat it dry inside and out with paper towels. Clean the roasting dish and set aside. Let the turkey stand at room temperature for 45 minutes, this allows for the turkey to cook evenly. Rub the ¼ cup of the remaining chili rub all over the turkey then add the halved oranges into the inside of the bird. Heat the oven to 350°F (180ºC). Set a rack inside a large roasting pan. Tuck the tips of the wings under the bird. Pour the beer, stock and 2 cups of water into the bottom of the pan.
Add the reserved turkey neck and giblets to a small saucepan filled with water over medium heat. Simmer over medium low heat, adding additional water as necessary.
FAQ – Frequently Asked Questions
You can mix the chili rub up to 3 days in advance. Store it in an airtight container at room temperature until you’re ready to use it.
Yes! Rub the turkey with the chili mixture up to 24 hours in advance and keep it covered in the refrigerator. Let it sit at room temperature for about 30 minutes before roasting for even cooking.
No problem! Place the turkey on a wire rack set inside a large baking sheet. This allows the heat to circulate and the skin to crisp up beautifully. It still leaves room for the juice to go. You can also use a disposable aluminum baking pan for easy cleanup.
Yes! This recipe works just as well on a boneless, skin-on turkey breast. Adjust the roasting time typically 1½ to 2 hours depending on the size.
Use a meat thermometer! The thickest part of the breast should reach 165°F and the thighs 170–175°F.
Other Recipes to Try
If you enjoy this chili rubbed turkey recipe, check out my essential Thanksgiving recipes for an unforgettable meal. I also recommend checking out some of these classic Thanksgiving favorites:
- Herb Brined Turkey with Classic Stuffing
- Garlic Butter Spatchcock Turkey
- Apple Cider Brined Turkey Breast for Two
Made this turkey recipe? Be sure to rate the recipe and drop a comment below! Your feedback means everything (and helps others find it too)!
Chili Rubbed Turkey with Orange
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Equipment:
- Enough room in the refrigerator to hold the roasting dish with turkey**
Ingredients:
For the chili rub:
- 6 dried guajillo chilies
- 5 dried ancho chilies
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 yellow onion, diced
- 8 cloves garlic, smashed
- 1 tablespoon orange zest
- ½ cup (packed) dark brown sugar
For the turkey:
- 1 (10 to 12) pound whole Turkey (neck and giblets discarded or removed and reserved)
- ¼ cup kosher salt
- 3 large naval oranges halved
- 1 (12-ounce) light beer
- 2 cups chicken stock
Instructions:
For the chili rub:
- To make the chili rub, add the chilies, cumin, coriander, onion and garlic to a medium saucepan over medium heat. Add 1½ cups of water and bring to a simmer until the chilies and onion are soft, about 15 minutes.
- Remove from heat and let cool, then puree with the orange zest and sugar in a blender until smooth. Add to a bowl and set aside to cool completely.
For the turkey:
- One day before you are planning to roast the turkey, rub the turkey all over with salt. Use your fingers to gently separate the skin from the meat and rub the salt under, being careful not to break the skin. Use half of the chili rub and massage it all over the turkey, including under the skin and the underside of the turkey.
- Place the turkey in the roasting pan and cover with aluminum foil. Refrigerate for 24 hours, turning the turkey once.
- One hour before you are ready to roast, remove the turkey from the refrigerator and pat it dry inside and out with paper towels. Clean the roasting dish and set aside. Let the turkey stand at room temperature for 45 minutes, this allows for the turkey to cook evenly. Rub the ¼ cup of the remaining chili rub all over the turkey then add the halved oranges into the inside of the bird.
- Heat the oven to 350°F. (180ºC) Set a rack inside a large roasting pan. Tuck the tips of the wings under the bird. Pour the beer, stock and 2 cups of water into the bottom of the pan.
- Add the reserved turkey neck and giblets to a small saucepan filled with water over medium heat. Simmer over medium low heat, adding additional water as necessary.
- Roast the turkey uncovered for 30 minutes. Remove the turkey from oven and baste the turkey with the stock from the saucepan. Add more water to the bottom of the pan if needed to keep it at ¼-inch.
- Continue cooking and basting the turkey every 30 minutes for about 4 hours until the internal temperature of the turkey registers at 165°. Transfer to a cutting board and the turkey let rest for 30 minutes before carving.
- Serve with your favorite stuffing on the side.
Notes:
Nutrition:
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