Arizona Turkey With Chipotle Sauce can be your thanksgiving dish. And if you can’t find chipotle you can subtitute it with dried ancho or pasilla chilles.
Yield: 12 servings (serving size: 6 ounces turkey and 1/4 cup sauce)
Ingredients
1 (12-pound) turkey (thawed if frozen)
1 1/2 teaspoons ground cumin
3/4 teaspoon garlic powder
1/2 teaspoon ground red pepper
1 teaspoon chili powder
1 teaspoon dried rubbed sage
1/4 teaspoon ground tumeric
Cooking spray
Chipotle Sauce:
1/2 cup boiling water
1 to 2 chipotle chiles
3 3/4 cups fat-free, less-sodium chicken broth, divided
1 tablespoon Worcestershire sauce
3 tablespoons tomato paste
1/4 cup all-purpose flour
Chile peppers
Assorted herb sprigs (optional)
Direction :
1. Remove and discard the neck and giblets from the turkey. Rinse turkey with cold water; pat very dry with paper towels. Trim excess fat. Starting at neck cavity of the turkey, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat.
2. In a bowl, combine cumin, chili powder, dried rubed sage, garlic powder, red peppe and turmeric. Rub cumin mixture about one-quarter of the rub inside the cavity of the turkey and spread the rest all over the skin. Tie ends of legs with cord. Lift wing tips up and over back; tuck under the body of turkey.
3. Set the turkey on a broiler pan coated with cooking spray or on a rack set in a shallow roasting pan. Insert meat thermometer the thickest part of the thigh making sure not to touch bone. Bake at 350° for 3 hours or until an instant-read thermometer inserted into the thickest part of the thigh (not touching the bone) registers 180°.
4. In a small bowl combine boiling water and chipotle chiles, cover and let stand 30 minutes or until soft. Drain, remove and discard stems, seeds, and membranes. In a blender combine chiles and 1/2 cup broth, and process until smooth. Set aside.
5. Remove turkey from oven, Tent with foil and let rest for 10 minutes before carving. Drain excess oil from pan. Deglaze pan drippings with as much soup stock as you want for gravy. 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 for about 6 minutes or until reduced to 3 cups. Stir in chile mixture, tomato paste, and Worcestershire sauce. In a small bowl combine 1/4 cup broth and flour, stirring with a whisk, and then add to chile mixture in saucepan. Bring to a boil, low the heat, and simmer for 10 minutes. Strain mixture through a sieve over a bowl, and discard solids.
6. Before serving place the meat into the broth, let it simmer gently for just a minute.
7. Serve sauce with turkey. Garnish with fresh chiles and herbs, if you desired.
Yield: 12 servings (serving size: 6 ounces turkey and 1/4 cup sauce)
1 (12-pound) turkey (thawed if frozen)
1 1/2 teaspoons ground cumin
3/4 teaspoon garlic powder
1/2 teaspoon ground red pepper
1 teaspoon chili powder
1 teaspoon dried rubbed sage
1/4 teaspoon ground tumeric
Cooking spray
Chipotle Sauce:
1/2 cup boiling water
1 to 2 chipotle chiles
3 3/4 cups fat-free, less-sodium chicken broth, divided
1 tablespoon Worcestershire sauce
3 tablespoons tomato paste
1/4 cup all-purpose flour
Chile peppers
Assorted herb sprigs (optional)
Direction :
1. Remove and discard the neck and giblets from the turkey. Rinse turkey with cold water; pat very dry with paper towels. Trim excess fat. Starting at neck cavity of the turkey, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat.
2. In a bowl, combine cumin, chili powder, dried rubed sage, garlic powder, red peppe and turmeric. Rub cumin mixture about one-quarter of the rub inside the cavity of the turkey and spread the rest all over the skin. Tie ends of legs with cord. Lift wing tips up and over back; tuck under the body of turkey.
3. Set the turkey on a broiler pan coated with cooking spray or on a rack set in a shallow roasting pan. Insert meat thermometer the thickest part of the thigh making sure not to touch bone. Bake at 350° for 3 hours or until an instant-read thermometer inserted into the thickest part of the thigh (not touching the bone) registers 180°.
4. In a small bowl combine boiling water and chipotle chiles, cover and let stand 30 minutes or until soft. Drain, remove and discard stems, seeds, and membranes. In a blender combine chiles and 1/2 cup broth, and process until smooth. Set aside.
6. Before serving place the meat into the broth, let it simmer gently for just a minute.
7. Serve sauce with turkey. Garnish with fresh chiles and herbs, if you desired.
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