Ingredients: |
Ingredients: 1 12-14 lb. turkey (thawed)
1 T. packed light brown sugar
1 T. ancho chili powder
1 T. smoked paprika
2 t. ground cumin
2 t. ground coriander
1/2 t. onion powder
1 onion, quartered
1 carrot, cut into chunks
1 stalk celery, cut into chunks
3 springs thyme, plus 1 T. chopped leaves
12 T. unsalted butter
Chipotle Gravy:
10 T. unsalted butter, plus more
Turkey neck and giblets (not the liver)
1 onion, quartered
1 carrot, chopped
1 stalk celery, chopped
3 sprigs thyme
2 bay leaves
1/2 c. dry white wine
8 c. low sodium chicken or turkey broth, plus more if needed
3/4 c. flour
1 chipotle chili, minced, plus 102 T. of the sauce
1/2 c. cream
1-2 t. sherry vinegar or dry sherry
Turkey pan drippings
Salt and Pepper
|
Directions: |
Directions:The day before roasting, prepare the rub:
Remove the neck and giblets from the turkey; save for the gravy. Pat the turkey dry with paper towels.
Whisk 2 T salt, brown sugar, chile powder, 2 t. paprika, cumin, coriander and onion powder in a small bowl. Spread one-quarter of the rub inside the cavity and the rest all over the skin. Set turkey on a rack in a large roasting pan and refrigerate, uncovered, overnight.
The next day, let the turkey sit at room temperature 30 minutes. Preheat oven to 350º.
Pour out any juices that have collected on the bottom. Stuff the turkey cavity with the vegetables (except thyme leaves). Tie the legs together and tuck wings under the body.
Melt butter in pan over low heat; whisk in the thyme leaves and 1 t. paprika. Let cool slightly, then brush all over the turkey. Transfer to the oven and roast 1 hour. Baste with drippings every 30 minutes, about 2 more hours (165º).
Transfer the turkey to cutting board and let rest 30 minutes, reserve drippings for the gravy.
Gravy:
Prepare the stock: Melt 2 T. butter in large saucepan over medium heat. Add the turkey neck and giblets; cook, turning until browned, about 5 minutes. Add the vegetables; stir to coat. Add the wine and bring to a boil, scraping up any browned bits. Cook until reduced by half, 2 to 3 minutes. Add the broth, reduce heat to low and simmer about 1 hour. Strain thru a mesh into a large pan, reserve the saucepan. You should have 7 cups of stock, if short, add more broth.
Melt the remaining 8 T. butter in the reserved saucepan over medium heat. Add the chipotle and sauce, whisk 1 minute. Add the flour and whisk until smooth, about 2 minutes. Gradually whisk in the 7 cups of stock; bring to a simmer and cook whisking occasionally, until thickened, about 10 minutes. Add cream and sherry
When turkey is done, add pan drippings to a fat separator and let stand until the fat rises, discard fat, add to gravy; season with salt and pepper. |
This recipe for Southwestern Turkey with Chipotle Gravy is from