Tijuana Turkey

• turkey↗15 lbs
• olive oil↗3⁄4 cup
• dried onion flakes↗1 tablespoon
• basil↗1 tablespoon
• garlic salt1 tablespoon
• chili powder↗1 tablespoon
• cumin↗1 tablespoon
• fajita seasoning mix1 tablespoon
• (5 7/8 ounce) boxes Spanish rice mix, prepared2 boxes
• frozen burritos8 -12
• (1 1/2 ounce) packages dry enchilada mix2 packages
• whole green chilies↗27 ounces

Step-by-step instructions

1. 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. 2

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

3. 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. 4

   Split mild green chiles and lay over breast and legs.

5. 5

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

6. 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.