Chili-Lime Roast Turkey with Cilantro Butter

Quick Recipe Version (TL;DR)

• Yield: 10–12 servings
• Prep Time: 30 minutes (plus optional 12–24 hours to dry-brine)
• Cook Time: 3 hours (for a 12–14 lb turkey)
• Total Time: 3 hours 45 minutes (plus optional brining)

Quick Ingredients

• 1 whole turkey (12–14 lb), thawed
• 1 tablespoon kosher salt (for dry-brining)
• 1 medium onion, 1 head garlic, 1 lime, a few cilantro stems (for the cavity)
• 1/2 cup unsalted butter, softened
• 1/3 cup finely chopped fresh cilantro
• Zest and juice of 3–4 limes (about 4 teaspoons zest total, 3 tablespoons juice total)
• 2 tablespoons mild chili powder
• 2 teaspoons ground cumin
• 2 teaspoons smoked paprika
• 2 teaspoons garlic powder + 1 teaspoon onion powder
• 2 1/4 teaspoons kosher salt (for rub and butter) + 1 teaspoon black pepper
• 3 tablespoons olive oil (2 tablespoons for rub, 1 tablespoon for pan)
• 1 cup low-sodium chicken or turkey broth

Do This

• 1. Pat turkey dry, sprinkle all over with 1 tablespoon kosher salt, and dry-brine uncovered in the fridge 12–24 hours (or at least 1 hour if short on time).
• 2. Mix cilantro-lime butter (butter, 1/3 cup cilantro, 2 teaspoons lime zest, 1 tablespoon lime juice, garlic, 1/4 teaspoon salt). Separately, mix chili-lime rub (chili powder, cumin, smoked paprika, garlic and onion powders, 2 teaspoons salt, pepper, 2 teaspoons lime zest, 2 tablespoons lime juice, 2 tablespoons olive oil).
• 3. Preheat oven to 325°F (165°C). Loosen turkey skin over breasts and thighs. Rub about two-thirds of the cilantro butter under the skin and the rest lightly over legs and breast.
• 4. Stuff cavity with onion, garlic, lime halves, and cilantro stems. Place turkey breast-side up on an oiled rack in a roasting pan. Rub chili-lime mixture all over the turkey. Pour 1 cup broth into pan.
• 5. Roast at 325°F for about 2 1/2–3 hours, basting occasionally and tenting breast loosely with foil once deep golden. Start checking internal temperature at 2 1/2 hours.
• 6. When breast is about 150°F, raise oven to 400°F (205°C), remove foil, and roast 15–25 minutes more, until breast is 160–165°F and thighs are 170–175°F. Rest 30 minutes before carving; garnish with extra cilantro and lime.

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Why You’ll Love This Recipe

• Gives classic roast turkey a fresh, bright twist with familiar chili and lime flavors that stay mild and family-friendly.
• Cilantro-lime butter tucked under the skin keeps the meat wonderfully juicy and adds gentle herby richness.
• Works for both holiday dinners and any cozy weekend meal where you want a centerpiece that feels special but not fussy.
• Simple, make-ahead components (salt, butter, rub) make the big day much less stressful.

Grocery List

• Produce: 1 whole garlic head, 2 medium yellow onions, 1 large bunch fresh cilantro, 4–5 limes
• Dairy: 1/2 cup (1 stick) unsalted butter
• Pantry: 1 whole turkey (12–14 lb), kosher salt, black pepper, mild chili powder, ground cumin, smoked paprika, garlic powder, onion powder, olive oil, low-sodium chicken or turkey broth

Full Ingredients

For the Turkey

• 1 whole turkey (12 to 14 lb), thawed if frozen (allow 3–4 days in the refrigerator for thawing)
• 1 tablespoon kosher salt (for dry-brining the turkey)
• 1 medium yellow onion, peeled and quartered
• 1 whole head garlic, halved crosswise
• 1 lime, halved
• 6–8 fresh cilantro stems (from the bunch, leaves reserved for butter), optional but flavorful

For the Chili-Lime Seasoning Rub

• 2 tablespoons mild chili powder
• 2 teaspoons ground cumin
• 2 teaspoons smoked paprika (or sweet paprika for a softer flavor)
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2 teaspoons finely grated lime zest (from 1–2 limes)
• 2 tablespoons freshly squeezed lime juice (about 1 lime)
• 2 tablespoons olive oil
• Optional: pinch of cayenne pepper for a gentle heat (use sparingly to keep it kid-friendly)

For the Cilantro-Lime Butter

• 1/2 cup (1 stick / 113 g) unsalted butter, softened to room temperature
• 1/3 cup finely chopped fresh cilantro leaves, lightly packed
• 2 teaspoons finely grated lime zest
• 1 tablespoon freshly squeezed lime juice
• 1 large garlic clove, finely minced or grated
• 1/4 teaspoon kosher salt

For the Roasting Pan and Serving

• 1 cup low-sodium chicken broth or turkey broth
• 1 tablespoon olive oil (for brushing the rack or roasting pan)
• Extra lime wedges, for serving (optional but highly recommended)
• Extra cilantro sprigs or roughly chopped cilantro, for garnish (optional)

Step-by-Step Instructions

Step 1: Thaw, dry-brine, and prepare the turkey

If your turkey is frozen, thaw it in the refrigerator for 3–4 days (a good rule of thumb is about 24 hours per 4–5 pounds). On the day before roasting, remove the turkey from its packaging, take out the neck and giblets from the cavity, and pat the turkey very dry with paper towels.

Sprinkle the turkey all over with 1 tablespoon kosher salt, including a bit inside the cavity and under the skin where you can reach. Place the turkey breast-side up on a rack set over a rimmed baking sheet or in your roasting pan. Refrigerate uncovered for 12–24 hours. This dry-brining step seasons the meat deeply and helps the skin crisp. If you do not have that much time, even 1 hour helps; in that case, keep the turkey refrigerated and uncovered until you are ready to roast.

Step 2: Make the cilantro-lime butter and chili-lime rub

In a small bowl, combine the softened butter, chopped cilantro, 2 teaspoons lime zest, 1 tablespoon lime juice, minced garlic, and 1/4 teaspoon kosher salt. Mash and stir with a fork until everything is evenly blended. If the butter is very soft, you can pop it into the fridge for 5–10 minutes to firm slightly while you make the rub.

In a separate bowl, stir together the chili powder, cumin, smoked paprika, garlic powder, onion powder, 2 teaspoons kosher salt, black pepper, 2 teaspoons lime zest, and the optional pinch of cayenne. Add 2 tablespoons lime juice and 2 tablespoons olive oil. Mix until a loose paste forms. This will be the chili-lime seasoning you rub over the outside of the turkey.

Step 3: Preheat the oven and loosen the turkey skin

About 30–40 minutes before you want to start roasting, take the turkey out of the refrigerator so the chill comes off slightly. Adjust your oven rack to the lower-middle position and preheat the oven to 325°F (165°C).

Pat the turkey dry again if any moisture has appeared on the surface. Using clean hands, gently slide your fingers under the skin over the breast, starting at the cavity end, to loosen it from the meat without tearing. Work slowly to create pockets over both breasts and, if you can, down toward the thighs. This is where you will tuck the cilantro butter so it melts directly into the meat.

Step 4: Butter and stuff the turkey

Using your hands or a spoon, take about two-thirds of the cilantro-lime butter and push it under the loosened skin over the breasts and thighs. Press and massage the skin from the outside to spread the butter evenly. Smear the remaining butter lightly over the legs and a thin layer over the breast skin; this will help browning and add extra flavor.

Stuff the cavity with the quartered onion, halved garlic head, lime halves, and cilantro stems if using. Do not pack tightly; leave some space for hot air to circulate. Tuck the wing tips under the bird so they do not burn. If you like, tie the legs loosely together with kitchen twine for a neater shape.

Step 5: Season the outside and set up the roasting pan

Brush a roasting rack with 1 tablespoon olive oil and set it inside a large, sturdy roasting pan. Place the buttered, stuffed turkey breast-side up on the rack.

Rub the chili-lime seasoning paste all over the outside of the turkey, coating the breast, legs, and thighs as evenly as you can. Some of it will drip into the pan; that is fine and will help flavor the drippings. Pour 1 cup of broth into the bottom of the roasting pan to keep the drippings from burning and to create a head start on a simple pan sauce.

Step 6: Roast low and slow until nearly done

Place the turkey in the preheated 325°F (165°C) oven. Roast, uncovered, for about 13–15 minutes per pound. For a 12–14 lb turkey, that usually means 2 1/2 to 3 hours total, but always rely on temperature rather than just the clock.

After the first 45 minutes, rotate the pan front to back for even browning. If you like, baste the turkey with the pan juices once or twice during roasting. When the breast skin is a deep, rich golden brown (usually around 1 1/2 to 2 hours in), tent a piece of foil loosely over the breast to prevent over-browning while the legs finish cooking.

Begin checking the internal temperature after about 2 1/2 hours of roasting. Insert an instant-read thermometer into the thickest part of the breast (without touching bone) and into the thickest part of the thigh. When the breast reads around 150°F (66°C) and the thigh is around 160°F (71°C), you are ready for the final crisping step.

Step 7: Crank the heat to crisp the skin

Increase the oven temperature to 400°F (205°C). Remove the foil tent from the breast. If the pan looks dry, add a splash more broth or water to prevent burning. Baste the turkey once with the pan juices.

Return the turkey to the oven and roast for another 15–25 minutes, or until the breast meat reaches 160–165°F (71–74°C) and the thighs reach 170–175°F (77–79°C). The skin should be well browned, with a slightly deeper color from the chili and spices, and the juices should run mostly clear when you pierce the thigh.

Transfer the turkey carefully to a large cutting board or platter. Tent loosely with foil and let it rest for at least 30 minutes. Resting allows the juices to redistribute so the meat slices cleanly and stays moist.

Step 8: Make a quick pan sauce (optional) and serve

While the turkey rests, set the roasting pan over medium heat on the stovetop (spanning two burners if needed). Tilt the pan and spoon off most of the excess fat, leaving the flavorful browned bits and juices. Add a splash of broth or water (about 1/2 cup) and stir, scraping up the browned bits with a wooden spoon. Simmer for 3–5 minutes until slightly reduced. Taste and adjust with a squeeze of lime juice or a pinch of salt if needed.

Carve the turkey: remove the legs and thighs, then the breasts, slicing the meat into thick, neat slices. Arrange on a warm platter, spoon some of the chili-lime pan juices over the top, and garnish with fresh cilantro and lime wedges. Serve remaining pan sauce on the side so everyone can add more if they like.

Pro Tips

• Dry-brine if you can. Even 12 hours of salting in the fridge makes the turkey noticeably juicier and more flavorful. Leaving it uncovered also helps the skin dry out so it crisps better.
• Use a thermometer, not just timing. Ovens vary, and turkeys come in different shapes. Checking the breast and thigh temperatures is the best way to avoid dry meat or undercooking.
• Soften the butter fully. Room-temperature butter spreads under the skin much more easily and evenly, which means better flavor distribution and less risk of tearing the skin.
• Keep the chili flavor gentle. Mild chili powder adds warmth and color without significant heat. If you are feeding spice-sensitive kids, skip the cayenne entirely.
• Rest before carving. That 30-minute rest is essential. If you carve too soon, the juices will run out onto the board instead of staying in the meat.

Variations

• Roasted turkey breast only: Use a 5–7 lb bone-in turkey breast. Halve the rub and butter, roast at 325°F (165°C) for about 1 3/4–2 1/4 hours, and finish at 400°F (205°C) for 10–15 minutes to crisp the skin.
• Extra-herby version: Substitute half of the cilantro in the butter with fresh flat-leaf parsley and add 1 teaspoon dried oregano to the chili-lime rub for a slightly more traditional herb-roast feel.
• Spicier Southwestern twist: For an adult crowd, add 1–2 teaspoons finely chopped canned chipotle in adobo to the chili-lime rub and an extra 1/2 teaspoon smoked paprika to deepen the smoky flavor.

Storage & Make-Ahead

Make-ahead: You can dry-brine the turkey up to 48 hours in advance; keep it uncovered in the refrigerator after salting. The cilantro-lime butter and chili-lime rub can both be prepared 1–2 days ahead and stored in airtight containers in the refrigerator. Bring them to room temperature before using so they spread easily.

Leftovers: Store carved turkey in airtight containers in the refrigerator for 3–4 days. For best results, drizzle a little of the pan juices over the slices before refrigerating to keep them moist. Reheat gently in a covered dish at 300°F (150°C) until warmed through, or warm individual portions in the microwave at low power.

Freezing: Turkey meat (without the bones) freezes well for up to 2–3 months. Wrap tightly in plastic wrap and place in a freezer bag or container. Thaw overnight in the refrigerator and reheat gently with a splash of broth or pan juices.

Nutrition (per serving)

Approximate values per serving (based on 10 servings, including some skin, rub, and butter, but not pan sauce): about 420 calories; 55 g protein; 19 g fat; 7 g saturated fat; 3 g carbohydrate; 1 g fiber; 1 g sugar; 780 mg sodium. Actual values will vary with the exact size of your turkey, how much skin is eaten, and how much butter and pan juices are consumed.