The holidays thrive on tradition. The turkey, the mashed potatoes, the cranberry sauce, they all have their place. But who says it has to be boring? If you think your last year’s turkey was not much to write home about, maybe take a leap this year and spice up your bird? Nothing wrong with going the classic herbs-and-butter route, but there is a whole world of flavors waiting for you to explore!

In this post, you will find a rich, boldly seasoned turkey with Guajillo chiles and Ghost peppers (Bhut Jolokia) that’s just bursting with flavor. Guajillo chilies are one of the most popular dried chilies in Mexican cuisine. Made from dried mirasol chilies, they pack very mild heat (2,500–5,000 Scoville Heat Units), so even those who shy away from spice will still enjoy its subtle kick.

About the hottest pepper Bhut Jolokia, well, skip it if you are cooking for guests who cannot tolerate such a high level of heat. We are using the brown or chocolate-colored version for a more dried fruity flavor (like raisins), although you can use any color you want. But before we bless you with our all-time favorite peppery turkey recipe, we need to get some things out of the way.

Choose Your Bird Wisely

The key to a memorable turkey starts with understanding what is on your table. Domestic turkeys are plump and mild-flavored because of their grain-heavy diets, while free-range birds have leaner meat and a richer, gamier taste. Each needs to be cooked in a slightly different way. And if you are working with a wild or free-range turkey, a little extra effort goes a long way.

If you are roasting a wild turkey this year, sear it first at 425°F for 15–20 minutes to render the fat, then drop the temperature to 325°F, cover it, and let it cook. This trick brings out the bird’s deep, savory character. Also, don’t forget the brine! Unlike domestic turkeys, which are pre-injected with sodium to keep them moist, free-range ones need a brine to lock in juiciness and protect the meat during cooking.

The recipe shared below calls for brining the bird, so it’s not a quick one. But the wait will be worth it, we promise.

Guajillo Chile & Ghost Pepper Rubbed Turkey Recipe

Marinade Ingredients

Brine and Turkey Ingredients

  • 1 12–14-lb. turkey (giblets and neck removed)
  • 6 12-oz. cans of light beer (Budweiser, Miller High Life, or Coors Banquet)
  • ½ cup packed light brown sugar
  • 2 bunches of fresh oregano, divided
  • 1 large onion, quartered
  • 1 head of garlic, halved
  • 2 cups (or more) low-sodium chicken broth
  • ½ cup (1 stick) unsalted butter, melted
  • ¼ cup fresh lime juice
  • ½ teaspoon of orange zest
  • 1 cup plus 2½ teaspoons kosher salt
  • Lime wedges (optional, for garnish)

Preparation (Brining)

  • Heat a large dry skillet over medium heat. Add the whole cumin seeds and toast them over low heat for about 1 minute, stirring frequently, until they are fragrant. Remove from the skillet and add to the bowl with all the pepper powders.
  • In the same large bowl, add 4 cups of boiling water to the powders and toasted cumin seeds. Whisk to combine into a smooth paste-like consistency. You can add more water if needed. Let this mixture sit for 30-40 minutes.
  • Transfer the entire mix into a blender. Add the chopped onion and crushed garlic cloves. Blend until smooth and set aside.
  • Now it’s time to brine the turkey. Take a very large stockpot, and mix together the beer, brown sugar, 1 cup of salt, one bunch of oregano, 3 cups of the hottest peppers paste, and 8 cups of water. Add the turkey and make sure it’s fully submerged. Cover the pot and refrigerate for at least 12 hours, but no more than 14 hours.
  • Once the bird is brined, remove it and pat it completely dry. Wear gloves first; don’t touch the paste directly unless your hands are protected (this is only if you are using Ghost Pepper). Place it breast-side up on a rack in a large roasting pan. Take the remaining pepper paste and stir in the last of salt. From the neck end of the bird, carefully loosen the skin around the breasts and rub some of the chili paste under the skin and over the entire outside of the turkey. Chill the bird uncovered in the fridge for another 8–12 hours.

Roast the Turkey

  • Preheat your oven to 375°F. Stuff the turkey cavity with the quartered onion, halved garlic, and the second bunch of oregano. Tie the legs together with some twine. Add 2 cups of water and the chicken broth to the roasting pan. Place the turkey in the oven and roast it for 30 minutes.
  • After the first 30 minutes, reduce the oven temperature to 325°F. Continue roasting, basting the bird every 30–40 minutes with melted butter. Add more broth or water as needed to keep liquid in the pan, and tent the turkey with foil if it starts to brown too quickly. The turkey will take another 2½–3 hours to cook. It’s ready when an instant-read thermometer inserted into the thickest part of the thigh reads 165°F.

Final Steps

  • Transfer the fully cooked turkey to a serving platter and loosely tent it with foil. Let it rest for at least 45 minutes before carving.
  • Strain the pan drippings into a measuring cup. Let the drippings sit for about 30 minutes, then skim the fat off the surface. Pour the defatted drippings into a medium saucepan, bring to a boil, and simmer until reduced to about 1 cup. Stir in the fresh lime juice and orange zest.
  • Garnish the turkey with lime wedges and fresh cilantro or parsley, if desired. Serve with the pan sauce on the side. Some Mexican-style cornbread and a fresh citrus salad goes really well with this.

Cook Like a Pro with Magic Plant Farms’ Premium Peppers

Here at Magic Plant Farms, we know a thing or two about chili peppers. If you want to try out this recipe, order a sample pack from our store and see why professional chefs and home cooks alike trust us for the freshest chile products available. Want even more options? Try our dried whole pods, brined peppers, or premium mashes and purees. You have 40 types of chilies to choose from and every product is GMP- and HACCP-certified for quality. We ship straight from Tennessee within one day.