Yield: 16-18 Ethnicity: Southwestern   Meal Type: Main Course, Entrée   Occasion: Cinco de Mayo, Christmas, Thanksgiving   Preparation Method: Grill, Roast   Product Type: Whole

1 12-14 pound WHOLE TURKEY (thawed, if frozen)

2 Tablespoons canola oil

1 Teaspoon ground cumin

1 Teaspoon salt

1/2 Teaspoon freshly ground black pepper

1 (7-ounce) can chipotle chilies

1/4 cup honey

1/4 cup freshly squeezed lime juice

Remove giblets and neck from turkey. Rinse turkey with cold running water and drain. Blot dry with paper towels. Rub turkey with oil, season with cumin, salt and pepper. Prepare a grill for indirect cooking or preheat oven to 325 degrees F. 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 degree F oven. Total roasting time guideline is about 3 to 3-3/4 hours. Measure 1-½ to 2 tablespoons of sauce and chilies from can of chipotles and place in a small bowl. (Chipotles are hot; a little goes a long way. Freeze remaining chilies and sauce if desired.) Add honey and lime juice to bowl and stir well. 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 degrees F. Remove turkey from the oven and allow turkey to stand for 15 minutes before carving.

Recipe Source: Recipe provided by Perdue Farms.