Name: Chile-Rubbed Turkey
Yield: 8 to 10 Servings
Ingredients: 10 dried guajillo chiles; 6 dried ancho chiles; 8 dried chiles de árbol; 2 tablespoons cumin seeds; 1 small onion, chopped; 1 head of garlic, cloves peeled, crushed; 6 12-oz. cans pale lager (such as Tecate or Budweiser); ½ cup (packed) light brown sugar; 2 bunches oregano, divided; 1 cup plus 2½ tsp. kosher salt; 1 12–14-lb. turkey, giblets and neck removed; 1 large onion, quartered; 1 head of garlic, halved; 2 cups (or more) low-sodium chicken broth; ½ cup (1 stick) unsalted butter, melted; ¼ cup fresh lime juice; Lime wedges and fresh chiles and herbs (for garnish; optional)

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Look to Mexico, where turkey has been the big bird for centuries. Continue the theme by using the leftovers for tacos (corn tortillas, shredded meat, lime…). We promise you won’t miss your sandwich.

Recipe notes