Yucatan-Style Turkey (Pavo Pibil)

Name: Yucatan-Style Turkey (Pavo Pibil)
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 9
Cuisine: Mexican
Ingredients: SIGNATURE SELECTS 100% Orange Juice, No Pulp; Waterfront Bistro Juice, Concentrate, Lime; Organic Potted Oregano; 24 Mantra Powder, Organic, Cumin; Badia Spices Cloves; Morton Black Peppercorn Grinder; McCormick® Cinnamon Sticks; Elephant Garlic; Cebollitas Bunch; Morton Iodized Salt, 26 Ounce; Land O Lakes Butter, with Olive Oil & Sea Salt; Cara Cara Orange; Signature Farms Turkey, Ground, 85%/15%

Serves 9

1500 mins prep

240 mins cook

1740 mins total

Yucatan-Style Turkey (or Pavo Pibil) takes Thanksgiving to a whole new level. Incredibly flavorful and absolutely delicious. It makes the perfect centerpiece for your holiday meal!

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Add all the marinade ingredients to a blender.

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Blend until smooth. 
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Set aside until ready to use. 
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Remove the gibblets and package stuffed inside the turkey.

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Carefully rinse the turkey. 
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Pat it dry with the paper towel. 
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Separate the skin from the breast meat.

Add the tabs of butter all over the breast meat.

Stuff with the orange wedges, onion, and garlic.

Tuck wing tips under breast and tie drumsticks loosely together with a kitchen string.

Brush the pibil sauce all over the turkey.

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Cover and marinate 4 hour.
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Remove turkey from the fridge 1 hour before placing in the oven.

Place rack to the lowest position in the oven.

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Preheat oven to 325F.
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Loosely cover turkey with foil paper.
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Baste every 45 minutes.
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Alternate the basting with pan juices and pibil sauce.

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Note: Pan juices might evaporate.
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After 3 ¼ hours, remove the foil and baste with the pibil sauce.

Bake until the thermometer inserted into the thigh registers 180 degrees F.

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About 4 hours total.
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Let the turkey sit for 30 minutes after it comes out of the oven before cutting.

Covering the bird while it sits will soften the crispy skin.

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Yucatan-Style Turkey (Pavo Pibil)

Serves 9

1500 mins prep

240 mins cook

1740 mins total

What you need

For the Marinade:

For the Turkey:

How to make