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A whole Achiote Butter Basted Turkey on a platter surrounded by cranberries and cilantro.

Achiote Butter Basted Turkey

This gluten free Achiote Butter Basted Turkey is the star of for a Southwestern inspired turkey dinner. The ancho-chile gravy and cornbread-sausage stuffing are all stand out recipes worth repeating every year.
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Course: Main Course
Cuisine: Southwestern
Keyword: Achiote Butter Basted Turkey, gluten free turkey dinner
Author: Cinde Little

Ingredients

  • 15-20 lb turkey
  • 3 tablespoon achiote paste
  • ¾ cup butter, room temperature
  • 2 onions, quartered
  • 2 carrots, cut in half
  • 2 celery stalks, cut in half
  • 4-6 cups gluten free chicken stock

Instructions

  • Preheat oven to 325°F.
  • Mix butter and achiote paste together. This can be done the night before and left at room temperature.
    A small rust coloured brick of achiote paste in front of the box it came out of.
  • Remove the turkey from the fridge for 1-2 hours before starting. Wearing gloves, rub the achiote butter over the entire turkey. The butter will quickly harden on the cold turkey so microwave the remaining butter for 10 seconds if needed. You can also put the turkey in the oven for 5-10 minutes after the butter is on it, uncovered, to help the butter melt. Remove the turkey from the oven and finish spreading the butter with your hands or a silicone brush.
  • Place turkey on a rack in a turkey roasting pan. Tuck wings under the turkey. Using kitchen string tie the legs together to help hold its' shape.
  • Pour 2 cups of chicken stock in the bottom of the pan. Add the onion, carrot and celery to the pan.
  • Cover with foil and roast in preheated oven until it reaches 160°F on a meat thermometer. A general guide is 15-20 minutes per pound.
  • Check the turkey every hour and baste it with the juices in the bottom of the roaster. Add the more chicken stock as needed.
  • If not nicely browned remove the foil for the last hour of the cooking time.
  • Transfer turkey from roasting pan to large baking tray with an edge to contain the juices. Cover well with foil and then a towel, let rest for 45-60 minutes before carving.
  • Meanwhile make Ancho Chile Gravy using the juices from the roasting pan.
  • Carve turkey, arrange on a platter and serve. Garnish with fresh cilantro and whole cranberries just before serving.

Notes

Best Tip for Cooking Turkey (from my sister): You can never overcook a turkey! You probably can but keep this in mind as you're planning times for cooking, resting and carving the turkey.