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asado style turkey on the cutting board

Asado Style Turkey

Split turkey seasoned with carne asada paste and cooked at 300°F until crispy and charred for Mexican-inspired turkey perfection.
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Course: Main Course
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

  • 1 whole turkey 14 lbs, cut in half
Asado Seasoning Paste:
  • 1 tablespoon minced garlic from about 1 head
  • 3 tablespoons carne asada seasoning
  • 1/2 cup olive oil
  • Salt and pepper to taste optional

Method
 

  1. Split the turkey by removing the backbone with kitchen shears, then cutting through the breastbone to create two equal halves. Rinse and pat completely dry.
  2. Gently loosen the skin over the breast and thighs of both halves by sliding your fingers between skin and meat. Create pockets for the seasoning paste.
  3. Make the seasoning paste by mixing minced garlic, carne asada seasoning, and olive oil until smooth.
  4. Rub two-thirds of the paste under the loosened skin directly on the meat. Use the remaining paste to coat the outside of both turkey halves completely.
  5. Preheat grill or smoker to 300°F using indirect heat. Place turkey halves skin-side up on the cool side. Close lid and cook for about 1 hour 45 minutes until breast reaches 130°F internal.
  6. Flip turkey halves skin-side down directly on the grates. Continue cooking 15-20 minutes until breast reaches 165°F internal and skin is charred and crispy.
  7. Remove from grill and rest 10 minutes before carving. Serve immediately.

Notes

skin for maximum flavor penetration. The flip to skin-side down at 130°F is critical for achieving the charred, crispy skin that defines asado style. Monitor the char development closely during the final 20 minutes to prevent burning. The thighs will reach 170-175°F when breast hits 165°F, which is perfect. Quality carne asada seasoning makes a big difference in final flavor.

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