Roasted Turkey a la Mexicana
 
Ingredients:
 
12 lb turkey (6 kg)
 
   salt & pepper 

  4 large limes 
  2 jalepeno peppers (whole) 
  3 bay leaves 
  2 TBS margarine or butter 
  1 tsp chili flakes 
1/2 tsp ground Cumin 
  2 bottles Corona beer
 
Gravy  

3 green onions
 
Pre-heat oven to 325 F. 

Rinse bird inside & out with cold water.

Pat dry. 

Season body cavity with salt & pepper. 

Place bird in shallow-sided roasting pan.
 
Cut limes and jalepenos in half. 

Do NOT remove seeds from jalepenos.

Squeeze juice from limes into neck & body 
cavities, then stuff in limes, jalepenos 
& bay leaves. 

Sew shut. 

Tie legs together or tuck under skin flap.
 
Turn bird breast-side up. 

Place margasrine in small bowl. 

Stir in chili flakes & cumin. 

Mix well. 

Smear half over entire surface of the
turkey.

Flip over, breast side down & rub with 
the remaining marg. 

Leave turkey in pan, breast side DOWN. 

Pour in the 2 bottles of Corona.
 
Cover turkey with 2 large pieces of foil, 
sealing them tight to edges of the pan. 

Place in center of pre-heated oven. 

Roast breast-side down, 2 hours. 

Remove from oven and turn over. 

Roast, covered, another 30 minutes. 

For crispy golden skin, increase temperature 
to 375 F.

Uncover turkey. 

Baste frequently for another hour of roasting. 

Remove turkey to large cutting board, let 
stand, covered loosely with foil, about 15
minutes before carving. 

~~~  Make gravy:

I use corn starch. 

Stir in green onions.
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