Tijuana Turkey

Name: Tijuana Turkey
Ingredients: 15 lbs turkey; 3/4 cup olive oil; 1 tablespoon dried onion flakes; 1 tablespoon basil; 1 tablespoon garlic salt; 1 tablespoon chili powder; 1 tablespoon cumin; 1 tablespoon fajita seasoning mix; 2 (5 7/8 ounce) boxes Spanish rice mix, prepared; 8 -12 frozen burritos; 2 (1 1/2 ounce) packages dry enchilada mix; 27 ounces whole green chilies

12 ingredients

6 steps

Ingredients

15 lbs turkey
3/4 cup olive oil
1 tablespoon dried onion flakes
1 tablespoon basil
1 tablespoon garlic salt
1 tablespoon chili powder
1 tablespoon cumin
1 tablespoon fajita seasoning mix
2 (5 7/8 ounce) boxes Spanish rice mix, prepared
8 -12 frozen burritos
2 (1 1/2 ounce) packages dry enchilada mix
27 ounces whole green chilies

Directions

1

Prepare turkey for roasting. Rub with mixture of the olive oil, minced onion, basil, garlic salt, chili powder, cumin and fajita seasoning. Roast to 165 degrees.
2

Remove from oven and gather turkey drippings. Prepare enchilada sauce as directed, substituting turkey drippings for part of the water.
3

Stuff turkey with the spanish rice (I use Rice-a-Roni brand prepared with 2 chopped celery stalks and 1 diced onion. I only simmer it for the first 10 or so minutes to allow further cooking in the turkey).
4

Split mild green chiles and lay over breast and legs.
5

Lay frozen burritos (can also use fajitas or tamales) in roasting pan around turkey.
6

Pour enchilada sauce over the turkey and burritos. Cover with foil and roast approximately 45 minutes - 1 hour, until turkey internal temperature has reached at least 165 again.