Southwestern Turkey With Garlic-Ancho Chili Paste and Gravy
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From Bon Appétit November 1994. There are several rave reviews on epicurious.com for this recipe.
- Ready In:
- 5hrs 30mins
- 3 heads garlic
- 3 large dried ancho chiles, rinsed, stemmed, seeded, torn into pieces
- 1⁄2 cup corn oil
- 1 1⁄2 teaspoons ground cumin
- 1⁄2 teaspoon honey
- 18 lbs turkey, neck and giblets reserved
- 2 tablespoons corn oil
- 1 1⁄2 lbs turkey wings or 1 1/2 lbs turkey neck, cut into 1-inch pieces
- 1 large onion, chopped
- 3 stalks celery, chopped
- 1 large tomatoes, chopped
- 1 teaspoon whole allspice
- 5 cups chicken broth
- 2 cups chicken broth
- 6 tablespoons all-purpose flour
- 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.).
- 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.
- 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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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