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Smoked Turkey Basted with Cascabel Oil

Monday, 26 May 2008


This simple dish yields a complex taste. Serve the turkey hot with the chile oil and a salsa on the side, or cold on a bolillo roll. You can substitute anchos or pasillas for the cascabels.


At a glance
Cooking Method
Heat Level
Main Course
  • 1/2 cup vegetable oil

  • 6 cascabel chiles, stems and seeds removed, crushed

  • 4 cloves garlic, chopped

  • 2 teaspoon dried oregano

  • Salt and freshly ground black pepper

  • 1 10-pound turkey


Heat the oil and saute the chiles and garlic until softened. Remove from the heat and add the oregano, salt, and pepper.

Split the turkey in half by cutting in through the breast and backbone. Brush the chile oil over the turkey and marinate for a couple of hours at room temperature.

Place the turkey sections, breast side up, on a grill in a smoker and smoke with indirect heat over an aromatic wood such as pecan, apple, or hickory. Baste the turkey with the oil every half hour until the turkey sections are done, approximately 4 hours.


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