Chipotle turkey is the ultimate Thanksgiving turkey recipe you need. Spice up your holiday table with this Juicy, smoky bird, topped with perfectly crispy skin. It’s guaranteed to impress.
Ten Thanksgivings ago, I adapted this recipe from Southern Living and haven’t looked back since. I did, however, tweaked it slightly by using compound butter instead of a dry rub.
Chipotle Turkey at a Glance
- Cuisine: Tex-Mex cuisine
- Primary Cooking Method: Oven
- Dietary Info: Gluten-free
- Key Flavor: The key flavor of this Chipotle turkey is a bold, smoky heat balanced with a touch of earthy sweetness.
- Skill Level: Intermediate
What is Chipotle Pepper
Chipotle pepper, the hero ingredient in this turkey recipe, is a smoked, dried jalapeño that brings a deep, smoky flavor with medium heat to dishes. It’s a staple in Mexican and Tex-Mex cooking. Its rich, earthy taste and mild spice make it popular in sauces, marinades, and rubs, adding both heat and complexity to various recipes. Often sold in dried form or canned in adobo sauce.
What is Compound Butter
Compound butter is a blend of butter and additional flavoring ingredients, such as herbs, spices, garlic, or zest. This mixture is softened, combined, and then chilled or shaped. Using compound butter to marinate Thanksgiving turkey is a great idea, because it infuses the meat with rich flavors while keeping it moist and juicy. The fat in the butter helps crisp the skin beautifully as it roasts, creating a golden, flavorful crust. Additionally, the softened butter can be easily spread under the turkey’s skin, ensuring the flavors of the herbs, spices, or any other ingredients penetrate deeply, resulting in a well-seasoned, tender bird.
Ingredients to Make Chipotle Turkey
- Whole turkey, 5-7 kilos: Preferably use organic and/or cage free turkey that is hormones-free. If you need help with choosing Thanksgiving turkey, read this useful turkey buying guide.
- Dry brine: For maximum flavor, use fine or coarse Himalayan salt, freshly coarse black pepper, zest of unwaxed orange as well as the zest of unwaxed lemon.
- Compound butter: Prepare the compound butter a week or more in advance and keep it in the fridge.
- Onion, quartered: Use yellow onions and only chop the onions right before roasting the turkey.
- Garlic: Use any type of fresh garlic.
- Celery: Both Chinese and regular celery are usable in this recipe.
- Carrot: Use Nanate Carrots, as their sweetness is subtle with no bitter note.
Popular Substitutions & Additions
- Amp up the heat: You could use more fiery spices such as cayenne.
- Switch up the herbs: You could use oregano, sage, or rosemary.
How to Make Chipotle Turkey
To make this glorious Thanksgiving Chipotle Turkey, start 3-4 days ahead, following the steps below:
Step 1: Make the Compound Butter
It is best to start with prepping the compound butter and store it in your fridge or freezer.
Step 2: Defrost the Turkey
To avoid Thanksgiving turkey drama, start defrosting the turkey three days before the meal. Keep the turkey in its original packaging to prevent bacteria contamination and place it inside a larger, leak-proof bag. Store it in the fridge, allowing 36 hours or more for it to fully defrost. This way, you’re sure to have a perfectly thawed turkey without any last-minute stress!
Step 3: Dry Brine the Turkey
Prepare the dry rub for your Thanksgiving turkey. Combine salt, pepper, orange zest, and lemon zest 1–2 days before cooking. Thoroughly massage the mixture all over the turkey, and under the skin. Cover the turkey tightly with plastic wrap and refrigerate for 12–24 hours.
This dry brine tenderizes the turkey and infuses it with subtle citrus notes, eliminating any gamy taste or unpleasant smell. If you prefer a wet brine, check out the wet brine recipe on Chez Nermine.
When ready to marinate, carefully rinse the turkey under cold water and pat it dry with paper towels.
Step 4: Marinate the Turkey
For unbeatable flavor, I marinate my holiday turkey with compound butter 12 hours before roasting, typically on Thanksgiving Eve. As the turkey roasts, the butter caramelizes, imparting a rich, nutty flavor. The spices folded into the butter release their aroma and flavor, infusing every bite of the bird.
One more perk of compound butter is its make-ahead convenience—you can prepare it days or even weeks in advance and store it in the freezer or fridge.
After applying the compound butter, leave the turkey uncovered in the fridge overnight. The cold air dries the skin, resulting in a beautifully tanned, crispy, and Instagram-worthy turkey!
Step 5: Roast the Chipotle Turkey
Remove turkey from refrigerator; let it stand at room temperature for 1 hour. Preheat oven to 400°F or 180°C with rack in lower third position. Arrange the vegetables in a large roasting rack and 1 cup of hot water. Set a roasting rack inside a large roasting pan. Place the Turkey over the rack and roast for 60-90 minutes, or until a thermometer inserted into the deepest part of the breast registers 150°F (66°C), and the thighs register at least 165°F (74°C). Let the Turkey rest for 30 minutes before carving.
Tips for Making the Best Chipotle Turkey
- Defrost the turkey: Please remember the defrost the turkey 36 hours before Thanksgiving dinner.
- Spatchcock the turkey: Flattening the turkey makes all the prepping and roasting steps much easier, cuts the cooking time in half, ensures even cooking of the entire turkey. The flesh comes out moist, tender, and juicy, while the skin is golden crispy. To learn how to spatchcock a turkey watch this video.
- Leave the turkey uncovered in the fridge: After applying the compound butter to the turkey, leave the turkey uncovered overnight in the fridge. The fridge’s chill will dry out the moisture of the turkey’s skin, to achieve a perfectly tanned, crispy, and the best good looking Thanksgiving bird.
- Use a thermometer: Don’t take any chances and use a meat thermometer. It will tell you exactly if your turkey’s done or underdone! Find the instructions in the recipe card.
- Tent it with foil: If the turkey breast is browning too quickly, tent it with foil. That way, it can continue to cook without the skin burning.
- Let it rest before slicing: This allows the turkey flesh to absorb back its own juices, so it doesn’t pool out of the turkey immediately once you slice it.
What to Serve with Chipotle Turkey
My family is Egyptian-American, so we love to marry some Egyptian dishes with favorite US dishes that we embraced and nailed. Try those sides’ ideas.
- Ruz Bel Khalta
- Batata Harra
- Brussels-Bastruma
- Orange-Rosemary cranberry sauce
- Dutchess Potatoes
- Cornucopia Salad
- Beet-Blue Cheese Salad
- Orange-Sweet Potato Mash
More Thanksgiving Recipes
- Easy & Semi-Homemade Apple Pie with Bourbon-Salted Caramel Sauce
- Pasta Flora (Egyptian Jam Tart)
- Pecan-Date Molasses Bite
- Kar’ Assali (Egyptian Pumpkin-White sauce Dessert)
- Pumpkin-Sahlep Pudding Dessert
Frequently Asked Questions
Arrange turkey slices in a microwave-safe dish in a single layer. Add Moisture by sprinkling a tad of broth or draping with a damp paper towel to lock in moisture. Microwave on medium power in 1–2 minute intervals, checking frequently to prevent overheating. Don’t reheat the turkey more than once to avoid harmful bacteria.
A general rule is to plan for 1.5 pounds of turkey per person, or 8 ounces per person for boneless meat. If you’re hosting a large group, you can consider getting two smaller turkeys instead of one big one.
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Chipotle Turkey with Gravy Recipe
Equipment
Ingredients
- 5 Kg 11 lbs approx. whole turkey, preferably, organic and/or cage-free
- ¼ cup dry Brine, recipe follows
- ½ cup compound butter, recipe follows
- 1 large onion, quartered
- 1 garlic head , halved
- 1 celery stalk, chopped
- 1-2 carrots, chopped
Dry Brine
- 2 tablespoons Himalayan salt, coarse or fine
- 2 tablespoons freshly ground black pepper
- 1 tablespoon lemon zest , from an unwaxed lemon
- 1 tablespoon orange zest , from an unwaxed orange
Compound Butter
- ½ cup butter
- 1 tablespoon smoked paprika
- 1 tablespoon chipotle peppers in adobo sauce , finely chopped
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- ¼ teaspoon Himalayan pink salt
- ½ teaspoon ground pepper
- ½ teaspoon onion powder
- 1 teaspoon fresh thyme leaves
- ¼ teaspoon dry oregano
Chiptole Turkey Gravy
- 1 tablespoon butter , cold or room temperature
- 1 tablespoon flour
- 1 cup chipotle turkey dripping
- ½ cup broth , preferably vegetable broth
- 1 teaspoon adobo sauce
- 1 teaspoon soy sauce , optional
- Salt and pepper to taste
Instructions
Step 1: Make Compound Butter
- Combine the butter, chipotle pepper, spices, and herbs in a mixing bowl. Mix them well with a spatula. Transfer to a piece of parchment paper. Using two offset spatulas, form a log. Wrap the log in the parchment paper and keep it in the fridge or the freezer.
Step 2: Defrost the Turkey
- 3 days ahead of Thanksgiving dinner, defrost the turkey. Keep the turkey in its original packaging to prevent bacteria contamination and place it inside a larger, leak-proof bag. Store it in the fridge, allowing 36 hours or more for it to fully defrost. This way, you’re sure to have a perfectly thawed turkey without any last-minute stress.
Step 3: Dry Brine the Turkey
- Once the turkey is totally defrosted, pat it dry with kitchen paper. Combine the dry brine ingredients: salt, pepper, lemon zest and orange zest. Massage the turkey thoroughly with the dry rub over and under the skin. Cover it tightly with a plastic wrap and keep it in the fridge from 12-24 hours.
Step 4: Marinate the Turkey
- After resting in dry brine for 12-24 hours, rinse the turkey under tap water carefully. Tap it dry with kitchen paper. Apply the compound butter all over the turkey, under and over the skin. Let the turkey rest in the fridge uncovered up to 12 hours prior to roasting.
Step 5: Roast the Turkey
- Remove turkey from refrigerator; let it stand at room temperature for 1 hour. Preheat oven to 415°F or 213°C with rack in lower third position. Arrange the vegetables in a large roasting rack and 1 cup of water. Set a roasting rack inside a large roasting pan. Transfer turkey to oven and roast, rotating occasionally, until an instant-read thermometer inserted into the deepest part of the breast registers 150°F (66°C), and the thighs register at least 165°F (74°C), about 80 minutes. Remove from oven and allow to rest at room temperature for 20-30 minutes before carving. Serve immediately.
Step 6: Make the Gravy
- Melt a piece of butter in a medium saucepan, add a tablespoon of flour and stir over low heat until a golden paste forms. Run the dripping through a fine mesh sieve onto a pouring jar. To make the gravy, you need 1 cup of dripping. Add the turkey dripping to the golden paste and stir continouilsly with a wire whisk. If the gravy is too thick, add some broth (preferably vegetable stock). For some heat add a spoonful of adobe sauce, and soy sauce (optional) for depth of flavor. Taste the gravy and adjust the seasoning. Transfer to a sauce boat and serve it next to Chipotle turkey.
Nermine’s Notes
- Defrost the turkey: Please remember the defrost the turkey 36 hours before Thanksgiving dinner.
- Spatchcock the turkey: Flattening the turkey makes all the prepping and roasting steps much easier, cuts the cooking time in half, ensures even cooking of the entire turkey. The flesh comes out moist, tender, and juicy, while the skin is golden crispy. To learn how to spatchcock a turkey watch this video.
- Leave the marinated turkey uncovered in the fridge: After applying the compound butter to the turkey, leave the turkey uncovered overnight in the fridge. The fridge’s chill will dry out the moisture of the turkey’s skin, to achieve a perfectly tanned, crispy, and the best good looking Thanksgiving bird.
- Use a thermometer: Don’t take any chances and use a meat thermometer. It will tell you exactly if your turkey’s done or underdone! Find the instructions in the recipe card.
- Tent it with foil: If the turkey breast is browning too quickly, tent it with foil. That way, it can continue to cook without the skin burning.
- Let it rest before slicing: This allows the turkey flesh to absorb back its own juices, so it doesn’t pool out of the turkey immediately once you slice it.
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