Name: Chile-Rubbed Thanksgiving Roast Turkey
Yield: 8–10 servings
Ingredients: 10 dried guajillo chiles; 6 dried ancho chiles; 8 dried chiles de árbol; 2 tablespoons cumin seeds; 1 small onion, chopped; 1 head of garlic, cloves peeled, crushed; 6 (12-ounce) cans pale lager (such as Tecate or Budweiser); 1/2 cup (packed) light brown sugar; 2 bunches oregano, divided; 1 cup plus 2 1/2 teaspoon kosher salt; 1 (12–14-pound) turkey, giblets and neck removed; 1 large onion, quartered; 1 head of garlic, halved; 2 cups (or more) low-sodium chicken broth; 1/2 cup (1 stick) unsalted butter, melted; 1/4 cup fresh lime juice; Lime wedges and fresh chiles and herbs (for garnish; optional)

A dark mahogany roasted turkey on a platter with lime wedges and small chiles.

Chile-Rubbed TurkeyPhoto by Marcus Nilsson

Look to Mexico, where turkey has been the big bird for centuries. Continue the theme by using the leftovers for tacos (corn tortillas, shredded meat, lime…). We promise you won't miss your sandwich.

Recipe notes

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