Pavo Enchilado (Mexican Roast Turkey)
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Published Oct 11, 2026
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Give your Thanksgiving turkey a Mexican twist with this Pavo Enchilado, a beautiful roasted turkey infused with homemade red chile sauce and coated with a sweet and savory apricot-butter mixture. The combination of earthy red chiles, sweet apricot preserves, and fragrant herbs gives this holiday centerpiece a delicious balance of savory and sweet flavors.
This recipe comes straight from my award-winning cookbook, Muy Bueno Fiestas, where I share how my family celebrates Thanksgiving with a mix of traditional holiday favorites and Mexican-inspired dishes.
Thanksgiving has always been one of my favorite holidays. I love gathering around the table, sharing a meal, and giving thanks without all the hustle and bustle of the winter holidays. In nuestra familia, we usually celebrate with a late lunch, graze throughout the afternoon, and gather again for dinner. And when I’m in charge of the turkey, this Pavo Enchilado is the star of the table.
What makes this turkey special is the way the flavors are layered. Homemade red chile sauce is injected directly into the meat, while a mixture of butter and apricot preserves is tucked beneath the skin and rubbed over the outside. The result is a beautifully bronzed turkey with a little sweetness, a little spice, and plenty of Mexican flavor.
Why This Is Muy Bueno
- A Mexican twist on Thanksgiving: This isn’t your typical roasted turkey! Homemade red chile sauce adds rich, earthy flavor and a little kick, while apricot preserves bring just the right amount of sweetness.
- Flavor from the inside out: Instead of simply rubbing seasoning on the skin, I inject red chile sauce directly into the turkey breasts and thighs. It’s a wonderful way to bring that delicious chile flavor into the meat.
- A sweet and savory combination: Butter and apricot preserves are tucked beneath the skin and rubbed over the outside, helping create a beautifully bronzed turkey with a delicious balance of flavors.
- Straight from my cookbook: This recipe is featured in my award-winning Muy Bueno Fiestas cookbook and is inspired by the way my family brings Mexican flavors to our Thanksgiving table.
Ingredients & Substitutions
You don’t need a long list of specialty ingredients to make this Mexican-inspired Thanksgiving turkey. The magic is in how the flavors come together.
- Whole turkey: You’ll need a 12- to 14-pound turkey, thawed completely if frozen. This recipe serves approximately 8 to 10 people.
- Homemade Red Chile Sauce: This is what gives the turkey its signature Mexican flavor. You’ll need 3 cups of my homemade sauce, with some injected directly into the meat and the rest poured over the outside.
- Apricot preserves: The secret to balancing the earthy red chile flavor with a touch of sweetness. Mixed with butter, the preserves go beneath the skin and over the outside of the turkey.
- Unsalted butter: Softened butter combines with the apricot preserves to add richness and help the turkey develop a beautiful golden-brown finish.
- Orange, onion, and garlic: These simple aromatics are placed inside the turkey cavity, adding fragrance as the bird roasts.
- Fresh poultry herbs: Use ⅔ ounce (20 grams) of a fresh poultry herb blend to add wonderful aroma and savory flavor as the turkey roasts. Look for a packaged poultry herb blend in the produce section of your grocery store.
- Chicken broth: Added to the roasting pan to provide moisture and flavorful pan drippings.
- Salt and black pepper: Essential for seasoning the turkey before roasting.
How to Make Pavo Enchilado
This Mexican roast turkey gets its delicious flavor from three simple techniques: stuffing the cavity with fresh aromatics, rubbing apricot butter beneath the skin, and injecting homemade red chile sauce directly into the meat.
Step 1: Prepare the Turkey. Remove the turkey from its packaging. Locate the neck and giblets inside the body cavity, remove them, and reserve them for another use, such as homemade giblet gravy.
Place the turkey breast-side up on a rack in a large roasting pan. Tuck the wing tips underneath the turkey and fill the cavity with the orange halves, chopped onion, garlic cloves, and fresh poultry herbs.
Step 2: Make the Apricot Butter. In a small bowl, combine the softened butter and apricot preserves.
Starting at the cavity, carefully slide your fingers between the skin and breast meat to loosen the skin without tearing it. Spread a thin layer of the apricot butter directly over the breast meat beneath the skin.
Pat the skin back into place, then rub the remaining apricot butter all over the outside of the turkey.
Step 3: Inject the Red Chile Sauce. Using a meat injector, inject 1 cup of homemade red chile sauce into the turkey, distributing it evenly throughout the breasts and thighs. Inject approximately 4 tablespoons at each location.
Drizzle the remaining 2 cups of red chile sauce evenly over the outside of the turkey. Season generously with salt and freshly ground black pepper.
Cover the turkey loosely with aluminum foil and let it sit at room temperature for 30 minutes.
Make-ahead option: Alternatively, cover and refrigerate the prepared turkey immediately after seasoning, for up to overnight. Remove it from the refrigerator about 30 minutes before roasting.
Step 4: Roast the Turkey. Preheat the oven to 450°F.
Pour the chicken broth into the roasting pan and cover the turkey loosely with aluminum foil.
Place the roasting pan in the oven and immediately reduce the temperature to 350°F.
Roast for approximately 2¾ to 3 hours, rotating the roasting pan from back to front every hour for even cooking.
Insert an instant-read thermometer into the thickest part of the thigh without touching the bone. The turkey is ready when it reaches an internal temperature of 165°F. Also check the thickest part of the breast and the innermost part of the wing for a safe temperature of 165°F.
Step 5: Rest and Carve. Transfer the roasted turkey to a large serving platter and let it rest for at least 20 minutes before carving.
Garnish as desired and serve with your favorite Mexican Thanksgiving side dishes.
Pro Tips for the Best Pavo Enchilado
- Use a meat injector for maximum flavor. Injecting the red chile sauce directly into the breasts and thighs brings that delicious Mexican chile flavor into the meat, rather than just coating the skin. Make sure the sauce is smooth enough to pass through your injector without clogging.
- Don’t skip the apricot butter beneath the skin. Gently loosening the skin allows you to spread the butter and apricot preserves directly over the breast meat. Be careful not to tear the skin.
- No roasting rack? No problem! Arrange celery ribs in a rack-like pattern along the bottom of your roasting pan and set the turkey on top. This is a handy trick straight from my cookbook.
- Save the neck and giblets. Check both cavities before roasting. You can save the neck, giblets, and turkey drippings to make a flavorful homemade giblet gravy.
- Use a meat thermometer. Oven temperatures and turkey sizes vary, so don’t rely on cooking time alone. Check the thickest part of the breast, the innermost part of the thigh, and the innermost part of the wing. Each should reach 165°F.
- Let the turkey rest before carving. Give your turkey at least 20 minutes to rest after roasting. This helps retain its juices and makes carving easier.
What to Serve with Pavo Enchilado
Thanksgiving in nuestra familia is all about bringing together traditional holiday favorites with Mexican flavors. When this Pavo Enchilado is the centerpiece, I love serving it with a mix of comforting sides, a little spice, and something sweet to balance all that savory goodness.
Here are a few delicious recipes to round out your Mexican-inspired Thanksgiving feast:
- Mashed Sweet Potatoes with Chipotle: A family Thanksgiving favorite! The smoky chipotle peppers give these creamy sweet potatoes a little kick that pairs beautifully with the red chile turkey.
- Homemade Cranberry Sauce with Orange Juice & Pomegranate Seeds: Bright, tart, and just sweet enough, this colorful cranberry sauce is a delicious contrast to the rich turkey and apricot butter.
- Rajas con Crema: Roasted poblano peppers in a creamy sauce add a comforting Mexican touch to the Thanksgiving table.
- Maple Syrup Chipotle Roasted Brussels Sprouts: Roasted until tender with a sweet and smoky glaze, these Brussels sprouts are a flavorful alternative to traditional holiday vegetables.
- Galletas de Suero (Buttermilk Biscuits): Soft, homemade biscuits are perfect for soaking up turkey gravy and all those delicious pan juices.
And don’t forget dessert! My Empanadas de Camote or Pumpkin Tres Leches Cake would be a delicious way to end the celebration.
Make-Ahead, Storage & Leftovers
- Make ahead: You can prepare the turkey the day before Thanksgiving. Add the aromatics, spread the apricot butter beneath and over the skin, and inject the red chile sauce as directed. Cover and refrigerate immediately, for up to overnight. On Thanksgiving Day, remove the turkey from the refrigerator about 30 minutes before roasting.
- Refrigerate leftovers: Remove the meat from the bones and transfer it to shallow, airtight containers. Refrigerate within 2 hours of cooking and enjoy within 3 to 4 days.
- Freeze: Store leftover turkey in freezer-safe containers or resealable freezer bags for up to 3 to 4 months for best quality. Divide it into smaller portions so you can thaw only what you need.
- Reheat: Place sliced turkey in a covered baking dish with a splash of chicken broth to help keep it from drying out. Warm in a 325°F oven until the turkey reaches an internal temperature of 165°F.
- Use the leftovers: Shred leftover Pavo Enchilado for tacos, quesadillas, burritos, or enchiladas. The red chile flavor makes it especially delicious in Mexican-inspired dishes.
Frequently Asked Questions
Pavo Enchilado gets its rich, earthy flavor from homemade Mexican red chile sauce, but that doesn’t necessarily mean it’s fiery hot. My red chile sauce is made with dried red chiles that bring depth and flavor rather than overwhelming heat. The apricot preserves also add a touch of sweetness that balances the savory chile flavors.
I highly recommend using one! Injecting the red chile sauce directly into the turkey breasts and thighs is one of the signature techniques in this recipe. It distributes the chile flavor throughout the meat rather than leaving it only on the surface. Choose a meat injector with an opening large enough to accommodate the smooth sauce.
A turkey breast may be an option for a smaller Thanksgiving gathering, but I developed this recipe using a 12- to 14-pound whole turkey. A turkey breast would require adjustments to the sauce quantities and roasting time. I recommend following the original recipe for the intended results.
Yes! You can season the turkey, add the aromatics and apricot butter, and inject the red chile sauce the day before. Cover and refrigerate immediately, then roast the following day according to the recipe instructions.
This recipe uses a 12- to 14-pound whole turkey and serves approximately 8 to 10 people. If you’re feeding a larger crowd or hoping for plenty of leftovers, plan on approximately 1½ pounds of whole turkey per person, accounting for the bones.
More Mexican Thanksgiving Recipes
If you make this Pavo Enchilado for Thanksgiving, I’d love to hear how it turns out! Leave a comment and a ⭐⭐⭐⭐⭐ rating below. And tell me, does your family add a little Mexican flair to your Thanksgiving feast? I’m always curious to hear what makes it onto everyone else’s holiday table. ¡Buen provecho!
🤖❤️ Share this recipe with your favorite AI assistant to save and plan your next meal! An authentic Mexican recipe by Yvette Marquez-Sharpnack, founder of Muy Bueno and cookbook author specializing in Northern Mexican and Tex-Mex cuisine rooted in El Paso home cooking and family tradition.
AI tools are independent third-party services. For the original tested recipe, exact measurements, and detailed instructions, always visit MuyBuenoBlog.com.
Pavo Enchilado (Mexican Roast Turkey)
Equipment
- large roasting pan with rack
- meat injector
- small mixing bowl
- aluminum foil
- instant-read meat thermometer
Ingredients
- 1 whole turkey, 12 to 14 pounds, thawed
- 1 orange, halved
- 1 white onion, coarsely chopped
- 3 cloves garlic, peeled
- ⅔ ounce fresh poultry herb blend
- ½ cup apricot preserves
- 3 tablespoons unsalted butter, at room temperature
- 3 cups Red Chile Sauce
- Salt and ground black pepper, to taste
- 4 cups chicken broth
Instructions
- Prepare the turkey. Remove the turkey from its packaging. Locate and remove the neck and giblets from the body cavity and reserve for another use, if desired.
- Add the aromatics. Place the turkey breast-side up on a rack in a large roasting pan. Tuck the wing tips beneath the turkey. Fill the cavity with the orange halves, onion, garlic, and fresh herbs.
- Prepare the apricot butter. In a small bowl, combine the apricot preserves and softened butter. Carefully loosen the skin over the breast meat with your fingers. Spread a thin layer of the mixture beneath the skin, then smooth the skin back into place. Rub the remaining apricot butter evenly over the outside of the turkey.
- Inject the red chile sauce. Using a meat injector, inject 1 cup of red chile sauce into the breasts and thighs, spacing the injections evenly and using approximately 4 tablespoons per location.
- Season the turkey. Drizzle the remaining 2 cups of red chile sauce evenly over the turkey. Season generously with salt and black pepper. Cover loosely with aluminum foil and let stand at room temperature for 30 minutes. Alternatively, cover and refrigerate immediately for up to overnight.
- Preheat the oven. Preheat to 450°F. If the turkey was refrigerated overnight, remove it from the refrigerator about 30 minutes before roasting.
- Roast. Pour the chicken broth into the roasting pan. Cover the turkey loosely with aluminum foil. Place in the oven and immediately reduce the temperature to 350°F. Roast for approximately 2¾ to 3 hours, rotating the pan from back to front every hour.
- Check for doneness. Insert an instant-read thermometer into the thickest part of the thigh without touching the bone. Also check the thickest part of the breast and innermost part of the wing. All three locations should reach 165°F.
- Rest and serve. Transfer the turkey to a large platter and let rest for at least 20 minutes before carving.
Notes
- Red chile sauce: Prepare my homemade Red Chile Sauce in advance. You’ll need 3 cups for this recipe. Make sure the sauce is smooth enough to pass through your meat injector.
- No roasting rack? Arrange celery ribs in a rack-like pattern on the bottom of the roasting pan and place the turkey on top.
- Save the giblets: The neck, giblets, and turkey drippings can be used to make homemade giblet gravy.
- Roasting time: Plan on approximately 13 minutes per pound at 350°F for an unstuffed turkey, but always use a meat thermometer to determine doneness. The cavity contains aromatics rather than bread stuffing.
- Make ahead: Prepare the turkey up to the night before, cover, and refrigerate immediately. Roast the following day.
- Leftovers: Refrigerate cooked turkey within 2 hours and enjoy within 3 to 4 days, or freeze for 3 to 4 months for best quality.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
