In Oaxaca, the guajolote (turkey) is a sacred bird. This Oaxacan Roasted Turkey (or Oaxacan Pavo recipe) was—and remains—the guest of honor at our most important celebrations. While many families prepare a Classic Herb-Roasted Turkey for Thanksgiving, this version brings the soul of the Guelaguetza to your table.

Whenever I prepare this dish, I am instantly transported back to my mother’s kitchen in the central valleys of Oaxaca. I can still see my abuela standing over the clay comal, her hands moving with a grace that only comes from decades of practice. The air would grow thick with the scent of toasted chilies—a smell that is simultaneously smoky, sweet, and earthy. My abuela always said that the turkey’s mild meat is a blank canvas, and the recado (the spice rub) is the paint that gives it a soul.

The Secret is in the Ancho Chili Turkey Rub

In Mexican cooking, a recado is much more than a simple dry rub. It is a concentrated paste of tradition. While many people outside of Mexico are familiar with the complex, chocolate-infused moles of my home state, this Ancho Chili Turkey Rub is a different kind of masterpiece. It focuses on the transformative power of the ancho chili—the dried version of the poblano pepper.

By toasting the chilies until they are “awake,” we release oils that have been trapped since the drying process. When ground with warm spices like canela (Mexican cinnamon) and cloves, and then bound together with manteca (lard), it creates a protective, flavor-dense crust. This crust doesn’t just season the bird; it seals in the juices, resulting in a Traditional Mexican Holiday Main that is incredibly moist with a skin the color of dark mahogany.

How to Toast Ancho Chilies for Turkey (Tatemar)

The most important technique you will learn in this recipe is how to properly toast your chilies, a process we call tatemar. This is where the flavor is born, but it is also where it can be lost.

My mamá used to say, “Watch the chilies like you watch a baby.” You must give them your constant attention. We use a dry comal (or a heavy cast-iron skillet) over medium heat. You aren’t looking to burn them; you are looking to make them pliable and fragrant. If they turn black and start to smoke heavily, they will become bitter, and that bitterness will ruin your beautiful guajolote.

When you shop for your ancho chilies, look for ones that are still slightly soft and flexible, like a large raisin. If they snap like a cracker when you touch them, they are too old and have lost their magic.

A Connection to the Land

This isn’t just an Authentic Mexican Turkey Recipe; it’s a way of honoring the indigenous ingredients of Mexico. Serving this Oaxacan-style turkey is a way to bridge cultures and bring a piece of my heritage to your table. While searching for the best roasted turkey, you’ll find that many regional variations offer unique joys, but the Oaxacan highlands provide a warmth like no other.

I recommend serving this with a side of Arroz Rojo (Mexican Red Rice) and plenty of warm, handmade corn tortillas. And don’t you dare throw away those pan drippings! They are liquid gold, infused with the essence of the toasted chilies, and they make the most incredible “chili gravy” you have ever tasted.

¡Buen provecho! This is real Mexican cooking, from my family to yours.