Southwestern-style, cumin-rubbed grilled whole turkey basted during the last 30 minutes of cooking with a spicy-hot glaze made with a smoky chipotle pepper sauce, honey and lime juice.

Southwestern Chipotle Turkey

1 (12 to 14-pound) whole turkey (thawed, if frozen)
2 tablespoons canola or vegetable oil
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/2 to 2 tablespoons bottled chipotle pepper sauce
1/4 cup honey
1/4 cup freshly squeezed lime juice

1. Remove giblets and neck from turkey. Rinse turkey with cold running water and drain. Blot dry with paper towels.
2. Rub turkey with oil, season with cumin, salt and pepper.
3. Prepare a grill for indirect cooking or preheat oven to 325°F (160°C).
4. Grill, over moderate indirect heat, on covered grill, or place turkey, breast side up, on a rack in a large shallow (about 2 to 3-inches deep) roasting pan and roast in a preheated 325°F (160°C) oven. Total roasting time guideline is about 3 to 3 3/4 hours.
5. In a small bowl, combine chipotle pepper sauce, honey and lime juice and mix well.
6. During last 30 minutes of roasting, baste turkey 1 to 2 times with chipotle mixture. Turkey is done when the meat thermometer, inserted in thickest part of thigh, registers 180°F (85°C).
7. Remove turkey from the oven and allow turkey to stand for 15 minutes before carving.

Makes 16 to18 servings.

Click here to watch step-by-step video for How to Carve a Turkey.

Recipe and photograph provided courtesy of Perdue Farms.