Spice-Seasoned Turkey with Mango-Jalapeno Salsa

Ancho (Ahn-cho) Chile (Capsicum Annum) means Wide Chile Pepper. This chile ranges from 3 – 4 on a heat scale of 1 to 10. An Ancho is the dried form of a Poblano Pepper and often is mislabeled as a Pasilla or Mulato Pepper. Anchos have sweet fruity flavor with hints of cherry, prune, and fig. Anchos, combined with the Pasilla and Guajillo, form the Holy Trinity of chiles used to prepare the traditional mole sauces. Scoville heat units are 1,000 to 3,000.

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1-1/2 Tbsp. ancho chile powder
1 Tbsp. ground coriander
1-1/2 tsp. brown sugar
1-1/2 tsp. ground ginger
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. kosher salt
1 tsp. ground cinnamon
1 tsp. ground allspice
1 tsp. ground black pepper
1/2 tsp. ground cloves
1 (12 pound) whole turkey, thawed if frozen
2-3 Tbsp. canola oil

Mango-Jalapeno Salsa:

4 medium mangoes, peeled, pitted and finely chopped
3 green onions, sliced
3 Tbsp. chopped fresh cilantro
1 medium jalapeno chile, stemmed, seeded and finely chopped
3 Tbsp. freshly squeezed lime juice
3 Tbsp. canola oil
1/4 tsp. salt
1/8 tsp. freshly ground black pepper


To prepare the turkey:

Mix the ancho chile powder, coriander, brown sugar, ginger, garlic powder, onion powder, kosher salt, cinnamon, allspice, black pepper and cloves in a small bowl, then cover and set aside.

Remove the neck and giblets from the body and neck cavities of the turkey, and refrigerate and reserve them for the gravy. Drain the juices from the turkey and pat it dry with some paper towels. Turn the wings back to hold down the neck skin.

Place the turkey, breast-side up, on a flat rack in a shallow roasting pan. Rub the turkey evenly with some oil and sprinkle it well with the seasoning mixture.

Roast the turkey in a preheated 325F oven for about 2 hours. Remove the turkey from the oven and cover the breast and tops of the drumsticks with aluminum foil to prevent the bird from overcooking. Continue to roast the turkey for about 1-1/2 hours or until a food thermometer registers 180F when inserted deep into the thigh. Let the roast turkey stand for about 15 minutes before carving.

To prepare the Mango-Jalapeno Salsa:

Combine the mangoes, green onions, cilantro, jalapeno chile, lime juice, oil, and salt and pepper in a medium bowl. Stir the ingredients together and chill the salsa for about an hour before serving.

To serve:

Carve the bird and spoon some of the salsa over the carved turkey slices.

Recipe from Butterball.