1. Preheat Oven

   Preheat the oven to 375F.

   Connect Oven
2. Prepare Spice Mix

   Mix the salt, spices, lime juice and oil.

   • 1 1/2 Tbsp Kosher Salt
   • 1 Tbsp Ground Cumin
   • 1 Tbsp Ground Ancho Pepper
   • 1 Tbsp Chipotle Powder
   • 1 Tbsp Ground Coriander Seeds
   • 2 , halved, juiced Limes
   • 3 Tbsp Extra Virgin Olive Oil
3. Season & Cook Turkey

   Sprinkle salt into the cavity of the bird then stuff the bird with garlic, lemon & herbs. Truss bird then rub with spice mix. Place on a rack and into the oven at 375F degrees for 15 minutes to let the bird dry a bit. Remove bird from oven. Lightly cover the bird with foil. This prevents the spices from turning black. Place back into the oven for 2 hours or until a thermometer inserted into the center of the breast reads 163F degrees. Remove from heat and let rest for at least 20 minutes. Why rest? To maximize juiciness!

   • 12 lb Whole Turkey
   • 1 1/2 Tbsp Kosher Salt
   • 1 , halved Lemon
   • 1 , halved Garlic Head
   • 1/2 bunch Garden Fresh Thyme
   • 1/2 bunch Fresh Sage Leaves
   • 1 package Cotton Twine
4. Slice & Garnish

   Remove twine from bird. Pull legs away from the center & cut through the skin between breast & drumstick. Bend legs & cut to detach leg. Slice along each side of the breastbone to remove breasts. Cut the wings off at the joint. To separate the thigh from the drumstick, cut between joint. Slice breasts crosswise, skin side up, & arrange on a platter with dark meat & wings. Presentation Tip: Arrange with roasted onion, cilantro, fresh chilis and lime.

   • 1/4 lb Red Chili Peppers
   • 1 , halved, seared in a little oil to caramelize the cut side Red Onion
   • 2 , sliced Limes
   • 1/4 bunch Fresh Cilantro Leaf

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	Amount per serving	Daily value percentage
Calories	1100 kcal
Total Fat	39 g	50%
Total Saturated Fat	11 g	54%
Unsaturated Fat	28 g
Cholesterol	465 mg	155%
Sodium	4240 mg	180%
Total Carbohydrate	30 g	11%
Fiber Total Dietary	10 g	36%
Sugars Total	10 g
Excellent Source: Protein	144 g	287%
Good Source: Vitamin C	37 mg	40%
Calcium Ca	201 mg	15%

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	Amount per serving	Daily value percentage
Good Source: Iron	9.5 mg	50%
Vitamin D	1.9 µg	10%
Good Source: Potassium	2050 mg	45%
Vitamin E	2.5 mg	15%
B-Vitamins
Thiamin	0.4 mg	35%
Riboflavin	1.5 mg	120%
Niacin	51.5 mg	320%
Pantothenic Acid	5.5 mg	110%
Vitamin B-6	4.5 mg	250%
Folate (B9)	74 µg	20%
Excellent Source: Vitamin B12	8 µg	330%

By Innit Culinary Team