Roasted Southwestern Turkey
1 fresh turkey, 12 to 14 pounds
1 lemon, cut in half
2 cloves garlic
salt, to taste
1/2 stick butter, melted
black pepper, to taste
1/4 cup chili powder
Preheat oven to 400 F.
Wipe the turkey, both inside and out, with a damp cloth. Rub the cavity of the turkey with a lemon half, garlic and salt. Secure the skin flap over the opening with skewers or turkey lacers. Brush the turkey with the melted butter. Sprinkle the outside of the turkey with salt, pepper and chili powder. Place the turkey breast side down on a roasting rack and place it in the oven with the oven rack at its lowest level.
Roast the turkey for 1 hour, then reduce the heat to 250 F and roast for another 90 minutes. Remove the roasting pan from the oven and turn the turkey so that the breast is now on the top. Increase the oven temperature to 400 F.
Continue roasting the turkey for approximately 1 hour until the temperature of the breast measures 160 to 165 F on an instant read thermometer and the thickest part of the thigh measures 170 to 175 F.
Remove the turkey from the oven and allow it to sit for at least 30 minutes before carving. Serves 10 to 12.