Ingredients
1
turkey-size oven bag
1
whole turkey (16 to 20 lb), thawed if frozen
5
teaspoons chili powder
4
teaspoons kosher (coarse) salt
2
teaspoons ground cumin
2
teaspoons ground coriander
2
teaspoons coarse ground black pepper
4
teaspoons grated lime peel (from 2 medium limes)
1/4
cup vegetable oil
Preparation
Move oven rack to lowest position. Heat oven to 325°F. Prepare oven bag as directed on package.
Discard giblets and neck from turkey or reserve for another use. In small bowl, mix remaining ingredients except gravy. Rub oil mixture over entire turkey, inside cavity and under skin on breast. If desired, cut up 1 to 2 of the limes and place in cavity.
Place turkey in oven bag. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh muscle and does not touch bone.
Roast 4 hours to 4 hours 15 minutes or until thermometer reads 165°F and legs move easily when lifted or twisted. Remove turkey from oven; let stand 15 minutes before carving. Reserve drippings if making gravy. Garnish with lime slices and fresh cilantro, if desired.
