Butterflied Turkey with Yucatan Rub
Rate This RecipeRead users' reviews (2)
- Recipe categories: Fruit, Lime, Oranges, Meat, Poultry, Turkey, Vegetables,
- recipe
- ratings & reviews(2)
Browse Reviews by Keywordnew!
COMMENT ON THIS PROJECT
Sign in
All fields are required.
Signing in
Please enter your email address and we will send your password
E-mail Address
Your password has been sent and should arrive in your mailbox very soon.
Not a member?
Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.
It's free and easy.
Advertisement
Food Network’s Most Popular
-
Recipes
-
Videos
-
Oven Roasted Shrimp and Garlic
(03:29)
-
Yummy Bacon Wrapped Appetizers
(04:27)
-
Grilled Shrimp Scampi
(01:30)
-
Shrimp Scampi
(00:03:27)
-
Giada's Italian Pasta Salad
(03:54)
-
Baked Shrimp Scampi
(05:35)
-
Funky Fried Chicken
(03:31)
-
Cinnamon Rolls
(09:39)
-
Veggie Bow-Tie Pasta Salad
(00:03:41)
-
Classic Meatloaf Recipe
(03:06)
-
Oven Roasted Shrimp and Garlic
-
Photo Galleries
-
Recipe of the Day: What to Cook in May 2013
37 Photos
-
Easy Summer Party Recipes
8 Photos
-
Healthy Chicken Recipes
41 Photos
-
Homemade BBQ Sauce Recipes
14 Photos
-
Healthy Summer Sides
13 Photos
-
Cupcake Wars Season 3 Winning Recipes
12 Photos
-
Family Favorites: Chicken 5 Ways
5 Photos
-
Foods With 100 Calories
23 Photos
-
Best BBQ Rib Recipes
26 Photos
-
BBQ Side Dish Recipes
27 Photos
-
Recipe of the Day: What to Cook in May 2013
-
Topics
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Average Rating:
Total Reviews: 2
Showing 1-2 of 2
Sort by:
SELECT
By arivas92thetiger
Albuquerque, NM
on June 19, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Mmm! The tanginess of the limes did not overpower the achiote, but rather complemented its earthiness. And the adobo created a crisp, flavory crust to the moist turkey.
Butterflied the turkey myself -- a bit of work, but not a problem. Also ended up baking the turkey in the oven when I realized I didn't have enough charcoal, cooked it to 170 F and rested 10 minutes. Perfect! Still, I can't wait to do another one, this time in the Weber kettle grill.
By conniegoode_8598699
chicago, IL
on June 07, 2010
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I was not ready for the most awesome turkey I have ever had. I have grilled turkeys forever in a very different way. And I have been traveling to Belize the last few years and bought the annatto paste to make Belizean Chicken. So, was so happy to find another recipe to use this great "taste" on. Butterfling and brining and indirect grilling was the key to a perfect turkey! Thy it you'll like it!