Birria Turkey
Bring bold flavors to your holiday table with this spatchcocked turkey seasoned with Spanglish Asadero’s Birria packets. The spatchcock method ensures even cooking and crispy skin, while the Birria blend adds a rich, smoky taste. Perfect for a quicker, flavorful roast.
Servings: 6 people
Equipment
- kitchen shears
Ingredients
- whole turkey here I used a 14 lb one
- 12 oz butter good quality butter is best
- 3 packets Spanglish Asadero Birria seasoning divided
- 1 tbps onion powder
- 3 tbsp minced garlic or garlic paste
- 2 tbsp adobo
Instructions
- Clean and spatchcock/butterfly your turkey. I needed my husbands help as the turkey would'd budge for me.
- Then lay the turkey on a cookie sheet over a lined baking sheet.
- Poke holes throughout with a small knife.
- Next lift the skin off the breasts and thighs. We will be seasoning in there too!
- If the butter is still too cold, put in the microwave for 10 seconds and that should help the butter soften so you can add the ingredients and be able to mix them well. In a small bowl mix butter, Birria seasoning, onion powder, garlic, and adobo. Mix well.
- Take a teaspoon and get a few tsp's underneath the breast skin, under the thighs skin. This should give the turkey more flavor as we have already created holes the seasoning will go into. Then finish off with the Birria butter all over the skin of the turkey.
- Open the 3rd packet and then spread evenly over the turkey.
- Bake at 400°F degrees for as long as the turkey needs to be cooked through. Mine was 14 lbs and I went with 6 minutes per lb. A total of about 1 1/2 hours. *Remember that not all ovens work the same so make sure that the turkey reads 165° F degrees to be done.
- If the turkey is done but lacks golden color, broil for a few minutes and you should be good to go!
- Let turkey sit for 10 minutes and then carve to serve. Enjoy!