Arizona Turkey with Chipotle Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Chipotle chiles are dried, smoked jalapeños. If chipotles are unavailable, substitute dried ancho or pasilla chiles. Ingredients:
1 (12-pound) fresh or frozen turkey, thawed |
1 1/2 teaspoons ground cumin |
1 teaspoon chili powder |
1 teaspoon dried rubbed sage |
3/4 teaspoon garlic powder |
1/2 teaspoon ground red pepper |
1/4 teaspoon ground turmeric |
cooking spray |
1/2 cup boiling water |
1 to 2 chipotle chiles |
3 3/4 cups fat-free, less-sodium chicken broth, divided |
3 tablespoons tomato paste |
1 tablespoon worcestershire sauce |
1/4 cup all-purpose flour |
chile peppers (optional) |
assorted herb sprigs (optional) |
Directions:
1. Preheat oven to 350°.
2. Remove and discard giblets and neck from turkey. Rinse turkey with cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat.
3. Combine cumin and next 5 ingredients (cumin through turmeric) in a bowl. Rub cumin mixture under loosened skin and inside body cavity. Tie ends of legs with cord. Lift wing tips up and over back; tuck under turkey.
4. Place turkey on a broiler pan coated with cooking spray or on a rack set in a shallow roasting pan. Insert meat thermometer into meaty part of thigh, making sure not to touch bone. Bake at 350° for 3 hours or until thermometer registers 180°. (Cover turkey loosely with foil if it gets too brown.)
5. Combine boiling water and chipotle chiles in a small bowl; cover and let stand 30 minutes or until soft. Drain, discarding stems, seeds, and membranes. Combine chiles and 1/2 cup broth in a blender, and process until smooth. Set aside.
6. Remove turkey from oven. Cover turkey loosely with foil; let stand at least 10 minutes before carving. Place a zip-top plastic bag inside a 2-cup glass measure. Pour drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag, and carefully snip off 1 bottom corner of bag. Drain drippings into a medium saucepan, stopping before fat layer reaches opening; discard fat. Add 3 cups broth to drippings. Bring to a boil; cook until reduced to 3 cups (about 6 minutes). Stir in chile mixture, tomato paste, and Worcestershire sauce. Combine 1/4 cup broth and flour in a small bowl, stirring with a whisk, and add to chile mixture in saucepan. Bring to a boil; reduce heat, and simmer for 10 minutes. Strain mixture through a sieve over a bowl, and discard solids. Serve sauce with turkey. Garnish with fresh chiles and herbs, if desired.
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