If you’re searching for a show-stopping holiday dish that brings bold flavor and rich tradition to your table, this Mexican Turkey Recipe—also known as Pavo Navideño—is your ultimate solution. With smoky chilies, warm spices, and a tangy-citrus adobo marinade, this dish offers a vibrant twist on classic roast turkey. Perfect for festive gatherings, it’s easier to make than it looks and delivers an irresistibly juicy, tender bird every time.
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Why This Mexican Turkey Recipe Belongs on Your Holiday Table
This Mexican Turkey Recipe stands out for its unique combination of bold flavors and visual appeal. The adobo marinade, rich with guajillo and chipotle chilies, infuses the turkey with warmth, while citrus adds a fresh, zesty balance. The result? Crispy golden skin and succulent meat that pairs beautifully with a range of sides. Whether you’re hosting Christmas dinner or a Friendsgiving celebration, this recipe is both impressive and surprisingly beginner-friendly.
Ingredients That Build Bold Mexican Turkey Recipe Flavor
• Turkey: The star of the dish, chosen for its juicy meat and ability to absorb the adobo flavors.
• Guajillo Peppers: Provide a mild heat and deep, smoky flavor central to Mexican cuisine.
• Chipotle in Adobo: Adds a smoky, spicy punch and depth to the marinade.
• Achiote Paste: Brings a brilliant red hue and earthy, peppery notes. Can substitute with paprika.
• Garlic: Infuses both the sauce and the cavity with aromatic depth.
• Cumin Seeds: Lend a warm, nutty undertone common in Latin dishes.
• Black Peppercorns & Cinnamon: Balance heat with warmth and complexity.
• Oregano: Enhances the herbal, slightly bitter background typical of adobo.
• Fresh Herbs (Rosemary, Sage, Thyme): Aromatic and fresh, they enhance both stuffing and roasting pan aroma.
• Orange & Lemon: Cut through spice with citrus brightness and help keep the meat moist.
• Unsalted Butter: Creates a rich base for the chili marinade, promoting browning and crispiness.
• Chicken Stock: Keeps the bird juicy during roasting while enhancing the pan drippings for gravy.
Ingredient Swaps and Customizations
• No Guajillo Peppers? Use New Mexico chilies or pasilla peppers for a similar flavor profile.
• Can’t Find Achiote Paste? Replace with a mix of smoked paprika and a dash of vinegar.
• Gluten-Free Version: This recipe is naturally gluten-free if your stock and achiote are certified safe.
• Want It Spicier? Add one arbol chili or extra chipotle to the adobo blend.
• Butter Substitute: Olive oil or ghee works well for dairy-free needs, but butter helps brown the skin best.
How to Make Mexican Turkey Recipe (Pavo Navideño) Step-by-Step
- Prep the Bird
Defrost the turkey fully and let it come to room temperature (about 1 hour out of the fridge). Remove giblets and pat the skin dry. - Make the Adobo Marinade
Soak guajillo chilies in hot water for 10 minutes. Drain and blend them with chipotle, achiote, garlic, spices, orange juice, vinegar, and water. Strain for a smooth sauce. - Season & Marinate
Mix the adobo with melted butter. Reserve ⅓ for basting. Gently loosen turkey skin and rub the marinade under and over the skin, coating the entire bird. - Stuff the Cavity
Insert orange and lemon wedges, garlic halves, and herb sprigs into the cavity for aromatic roasting. - Prepare to Roast
Place fresh herbs and the other half of garlic in a roasting pan. Pour in chicken stock and place a rack over it. Set the turkey on top. - Initial Roasting (1 Hour)
Preheat oven to 390°F (200°C). Cover breasts with foil and roast for 1 hour. - Mid-Roast Basting
Remove foil, baste with reserved adobo, and re-cover. Roast another hour or more, depending on turkey weight. - Final Roast & Crisping
Remove foil, baste with pan juices, and roast uncovered until skin is crispy and thermometer reads 165°F (75°C) in the thigh. - Rest Before Serving
Tent with foil and rest for 30 minutes to redistribute juices. Carve and serve your beautiful Mexican turkey.
Expert Tips for Perfect Mexican Turkey Recipe
• Bring to Room Temp: Never roast straight from the fridge—room-temp turkey cooks more evenly.
• Don’t Skip the Adobo: It’s key to locking in moisture and delivering iconic flavor.
• Use a Meat Thermometer: Internal temp should hit 165°F at the thickest point of the thigh.
• Baste Liberally: Keeps the skin crisp while ensuring juicy meat.
• Save the Pan Drippings: Use to make a rich, smoky gravy or freeze for soups.
What to Serve with Mexican Turkey Recipe
This Mexican Turkey Recipe pairs beautifully with both traditional and modern sides:
• Papas Gratinadas: Creamy, cheesy potatoes complement the spice.
• Apple Salad: Offers a sweet and fresh contrast.
• Pickled Onions: Bright and punchy; cut through the richness.
• Green Rice: Herbaceous and mild, a classic holiday side.
• Dinner Rolls or Bolillo: Perfect for soaking up adobo juices.
• Tamales or Ensalada de Coditos: Traditional sides in many Mexican households.
Variations to Try:
• Spicy Version: Add arbol or extra chipotle to the adobo for heat lovers.
• Leftovers Makeover: Use leftover turkey in tacos, enchiladas, or burritos.
• Chicken Substitute: Roast a whole chicken using the same method for a smaller gathering.
Cultural Roots of Pavo Navideño
The tradition of Pavo Navideño in Mexico reflects a blend of indigenous and Spanish influences. Turkey, native to Mesoamerica, was historically reserved for special occasions, while adobo sauces bring in colonial techniques and spices. Today, the Mexican Turkey Recipe stands as a symbol of festive hospitality, often gracing Christmas tables across the country.
Final Thoughts on Your Mexican Turkey Feast
There’s something magical about transforming a holiday classic into a bold, culturally rich dish like this Mexican Turkey Recipe. With its savory adobo marinade, crisp golden skin, and citrus-herb infusion, this centerpiece will wow your guests while offering a heartfelt nod to Mexican culinary heritage. Make it once, and it’ll become your new festive tradition.
Conclusion
This Mexican Turkey Recipe isn’t just a flavorful take on holiday roasting—it’s a celebration of heritage, spice, and heartwarming tradition. From its richly seasoned adobo marinade to the aromatic herb-stuffed cavity, every element of this recipe is crafted to deliver depth, juiciness, and that unforgettable golden finish. Whether you’re hosting a holiday feast or simply want to bring a new twist to your family dinners, Pavo Navideño will become the dish everyone remembers and requests year after year. Embrace the spirit of the season with bold Mexican flavor, and serve up a turkey that truly tells a story.
Frequently Asked Questions
How spicy is this Mexican Turkey Recipe?
The spice level is mild to moderate. Guajillo peppers are more flavorful than hot, and while chipotle in adobo adds a smoky heat, it’s far less intense than jalapeños. You can adjust heat by adding more or fewer chipotle peppers.
Can I prepare the adobo sauce ahead of time?
Absolutely. The adobo marinade can be made 2–3 days in advance and stored in an airtight container in the fridge. This allows the flavors to deepen and makes prepping on roast day even easier.
What size turkey should I buy for this recipe?
Plan for about 1 to 1.5 pounds of turkey per guest. For a group of 8, a 10–12 lb turkey is ideal. This recipe scales well—just adjust roasting time according to weight (see the time chart in the instructions above).
More Relevant Recipes
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- Turkey Sweet Potato Chili: A Hearty, Healthy One-Pot Meal for Any Season
Mexican Turkey Recipe
- Total Time: 3 hours 20 minutes
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
This Mexican Turkey Recipe (Pavo Navideño) is a festive, juicy, and flavor-packed main dish perfect for the holidays. Marinated in a smoky adobo sauce with guajillo peppers, chipotle, achiote, and citrus, it’s roasted to perfection with crispy skin and tender meat. A must-have centerpiece for your Christmas or Thanksgiving table.
Ingredients
- 1 whole turkey (10 lb, fully defrosted, giblets and neck removed)
- 10 guajillo peppers, cleaned and soaked
- 2 chipotle peppers in adobo sauce
- 3 cloves garlic
- 1 tbsp achiote paste (or 1 ½ tbsp paprika)
- 1/4 cup white vinegar
- 1/4 cup orange juice
- 1/2 tsp black peppercorns
- 1/4 tsp cumin seeds
- 1/2 tbsp dried oregano
- 1/2 stick cinnamon
- 1/2 cup unsalted butter, melted
- 1 garlic head, halved
- 1 bunch fresh herbs (rosemary, sage, thyme)
- 1 orange, cut into wedges
- 1 lemon, cut into wedges
- 1 cup chicken stock
- Salt and pepper to taste
Instructions
- Preheat the oven to 390°F (200°C).
- Soak guajillo peppers in hot water for 10 minutes to soften. Drain and blend with chipotle, garlic, achiote, vinegar, orange juice, cumin, cinnamon, oregano, peppercorns, and salt. Strain into a bowl.
- Mix the adobo sauce with melted butter and let it cool. Reserve 1/3 for basting later.
- Pat the turkey dry. Gently loosen the skin and rub the butter-adobo mix under and over the skin and all over the turkey.
- Stuff the turkey cavity with orange wedges, lemon wedges, garlic halves, and fresh herbs. Tie the legs and tuck the wings.
- Pour chicken stock into a roasting pan. Add the remaining garlic and herbs. Place a rack over the pan and position the turkey on it. Cover the breast with foil.
- Roast for 1 hour, then baste with reserved adobo sauce. Re-cover with foil and continue roasting for another hour or until the internal temp reaches 165°F (75°C).
- Remove foil, baste with pan juices, and roast uncovered for 15–30 more minutes to crisp the skin.
- Remove from oven, tent with foil, and rest for 30 minutes before carving.
Notes
- Allow 24 hours of defrost time for every 4 lbs of turkey.
- Bring turkey to room temperature before roasting for even cooking.
- Use a meat thermometer to ensure doneness (165°F internal temp).
- Don’t skip the adobo marinade—it keeps the meat juicy and flavorful.
- Save the pan drippings for gravy or soups.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 655 kcal
- Sugar: 4 g
- Sodium: 401 mg
- Fat: 69 g
- Saturated Fat: 24 g
- Unsaturated Fat: 41 g
- Trans Fat: 0.5 g
- Carbohydrates: 9 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 88 mg
