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Southwestern Turkey With Garlic-Ancho Chili Paste and Gravy

From Bon Appétit November 1994. There are several rave reviews on for this recipe.

Ready In:
5hrs 30mins



  • For paste:

  • Preheat oven to 350°F
  • Separate heads of garlic into individual cloves (do not peel).
  • Pierce each clove once with toothpick.
  • Scatter garlic on baking sheet; roast until tender and beginning to brown, about 25 minutes.
  • Cool 5 minutes.
  • Peel garlic, cutting hard tip off each clove.
  • Pack enough garlic into 1/2-cup measuring cup to fill (about 40 cloves); reserve any remaining garlic.
  • Blend 1/2 cup garlic in processor to form course puree.
  • Meanwhile, place chilies in small saucepan.
  • Add enough water just to cover.
  • Simmer over medium-low heat until chilies are soft and most of water evaporates, about 15 minutes.
  • Add chili mixture, oil, cumin, and honey to garlic in processor.
  • Puree until smooth.
  • Season with salt and pepper. (Can be made 1 week ahead. Cover paste and garlic; chill.).
  • For turkey:

  • Pat turkey dry.
  • Season with salt and pepper.
  • Slide hand under skin of turkey breast to loosen skin.
  • Spread 1/2 cup garlic-paste over breast under skin.
  • If stuffing turkey, spoon stuffing into main cavity.
  • Rub 2 tablespoons paste all over outside of turkey.
  • Reserve remaining paste for gravy.
  • Tie legs together loosely to hold shape of turkey.
  • Place on rack set in roasting pan. (Can be done 1 day ahead if turkey is not stuffed. Chill turkey and paste separately.).
  • Position rack in lowest third of oven and preheat to 325°F
  • Heat 2 tablespoons oil in heavy large skillet over high heat.
  • Add neck and giblets, turkey neck pieces and onion; sauté brown, about 15 minutes.
  • Place contents of skillet around turkey in pan.
  • Add celery, tomato, allspice and any reserved garlic to pan; pour in 2 cups broth.
  • Roast turkey 1 hour 30 minutes.
  • Tent turkey and entire pan loosely with heavy-duty foil.
  • Continue to roast turkey until meat thermometer inserted into thickest part of thigh registers 180°F or until juices run clear when thickest part of thigh is pierced with skewer, basting often with pan juices and 3 cups broth, about 1 hour 40 minutes longer for unstuffed turkey (about 2 hours 25 minutes longer for stuffed turkey).
  • Place turkey on platter.
  • Tent with foil; let stand at least 30 minutes.
  • Reserve mixture in pan for gravy.
  • For gravy:

  • Using tongs, remove turkey parts from pan; discard.
  • Pour mixture in pan into sieve set over large bowl.
  • Press on solids in sieve to release liquid.
  • Spoon fat from pan juices; add enough broth to juices to measure 6 cups.
  • Stir 1/2 cup reserved garlic-chili paste in heavy saucepan over medium-high heat until liquefied.
  • Add flour and stir 1 minute (mixture will be very thick).
  • Gradually add 6 cups broth mixture, whisking until smooth.
  • Simmer until reduced to 4 1/2 cups, about 20 minutes.
  • Season with cayenne, salt and pepper.
  • Serve turkey with gravy.
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"From Bon Appétit November 1994. There are several rave reviews on for this recipe."
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  1. alisafwolfe
    I've been making this since 1994. Straight out of the original Bon Appétit issue. It takes a bit of effort to make but it is definitely a crowd pleaser. I'm kind of sick of making it but no one will let me stop! It was the very first turkey I ever made. I was 24 years old. I'm 50 now and thinking about sneaking in the Roasted Turkey with Maple Herb Butter from the same 1994 issue!!!
    Replies 1
  2. lazyme
    From Bon Appétit November 1994. There are several rave reviews on for this recipe.