Mexican-Style Marinated Turkey


  • 1 turkey
  • 8 garlic cloves, minced
  • ½ cup canola oil
  • Salt to taste
For the Sauce
  • ½ lb. of Ancho peppers
  • ½lb. of Guajillo peppers
  • ½ oz Arbol peppers
  • 3 garlic cloves
  • Salt to taste
  • 3 cups chicken stock
For the Stuffing
  • 1 head of cauliflower
  • 1 lb Turkey Chorizo (Mexican sausage)
  • Salt to taste


Step 1

Turkey: Four hours before baking. Mix the 8 garlic cloves, canola oil and salt. Rub the turkey completely on the outside, below the skin and inside. Set aside

Step 2

Adobo sauce: Clean the three types of peppers taking away the seeds and stem. Boil them for 8-10 minutes, or until completely soft. Strain and let cool. Blend peppers, three cloves of garlic, salt and chicken stock and bathe turkey on the outside, under the skin and inside. I recommend that you marinade it for at least three hours before baking it so it absorbs the flavors better.

Step 3

Stuffing: Chop the cauliflower into small pieces and steam for 5 minutes. Strain and put in a container. In a pan, cook the sausage, add the cauliflower and simmer for about 2 minutes. Remove from heat.

Step 4

Stuff the turkey completely, tie the legs with kitchen string and season lightly with the remaining marinade sauce. Bake at 250o F for ½ hour per pound of  turkey. Bathe the turkey with the sauce every 2 hours using a brush or spoon. About ½ hour before the turkey is done, raise temperature to 300 ° F to brown the skin.

Step 5

Another good option is to bake it in turkey oven bags. It ends up juicier and cooks faster

Recipe inspired from

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