Red Chili And Honey-Glazed Turkey With Ancho Pan Gravy
Serves: 2
Ewell Douglas
1 January 1970
Based on User reviews:
55
Spice
52
Sweetness
54
Sourness
42
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
3.5 cups
Water450 g
Plum Tomatoes (halved)5 large
Garlic (heads of)1 tbsp
Olive Oil2 tbsps
Chili Powder2 tbsps
Honey1 cup
Orange Juice (fresh)5.5 cups
Stock (giblet)Directions:
1
Bring 3 1/2 cups water to boil in medium saucepan over high heat
2
Remove from heat
3
Add ancho chilies and let stand 1 hour
4
Drain, reserving 2/3 cup liquid
5
Combine chilies and reserved liquid in processor; process to smooth thick paste
6
Using rubber spatula, press ancho paste through strainer; discard solids in strainer
7
Set aside
8
Position rack in center of oven and preheat to 400°F
9
Arrange tomatoes in single layer in oiled 13x9-inch baking pan
10
Cut top 1/4 off heads of garlic; discard tops
11
Arrange garlic, cut side up, in single layer in small glass baking dish
12
Drizzle with 2 tablespoons chicken broth and oil; cover baking dish tightly with foil
13
Place tomatoes and garlic in oven
14
Roast tomatoes until softened and lightly browned, turning once, about 30 minutes
15
Bake garlic until tender when pierced with skewer, about 1 hour
16
Place tomatoes in processor and blend to smooth purée
17
Allow garlic to cool, then squeeze garlic cloves from skins into small bowl
18
Mash garlic with fork to smooth purée
19
(Ancho paste, tomato purée and garlic purée can be made 1 day ahead
20
Cover separately; chill
21
) Position rack in bottom third of oven and preheat to 325°F
22
Mix 3 tablespoons garlic purée, butter, chili powder and 1 tablespoon honey in small bowl until well blended
23
Season to taste with salt and pepper
24
Rinse turkey inside and out; pat dry
25
Starting at neck end, carefully slide hand between skin and breast meat to loosen skin
26
Spread all but 2 tablespoons garlic-chili butter under turkey skin
27
Rub outside of turkey with remaining garlic-chili butter
28
Place turkey on rack set in large roasting pan
29
Roast 1 hour
30
Combine orange juice with 2/3 cup chicken broth
31
Pour mixture over turkey
32
Continue roasting until thermometer inserted into thickest part of thigh registers 180°F, basting with pan juices every 20 minutes and adding more broth as needed if pan juices evaporate, about 3 hours longer
33
Transfer turkey to platter
34
Tent with foil to keep warm
35
Add 1 cup chicken broth to pan juices and bring to boil, scraping up browned bits
36
Strain pan juices into heavy large saucepan; discard solids in strainer
37
Spoon fat off top; discard fat
38
Add ancho paste, tomato purée, remaining garlic purée and 5 1/2 cups Giblet Stock
39
Bring to boil over medium-high heat
40
Reduce heat to medium and simmer uncovered until slightly thickened, stirring occasionally, about 10 minutes
41
Add chocolate; stir until smooth
42
Mix in remaining 1 tablespoon honey
43
Season to taste with salt and pepper
44
Serve gravy alongside turkey
45
Bring 3 1/2 cups water to boil in medium saucepan over high heat
46
Remove from heat
47
Add ancho chilies and let stand 1 hour
48
Drain, reserving 2/3 cup liquid
49
Combine chilies and reserved liquid in processor; process to smooth thick paste
50
Using rubber spatula, press ancho paste through strainer; discard solids in strainer
51
Set aside
52
Position rack in center of oven and preheat to 400°F
53
Arrange tomatoes in single layer in oiled 13x9-inch baking pan
54
Cut top 1/4 off heads of garlic; discard tops
55
Arrange garlic, cut side up, in single layer in small glass baking dish
56
Drizzle with 2 tablespoons chicken broth and oil; cover baking dish tightly with foil
57
Place tomatoes and garlic in oven
58
Roast tomatoes until softened and lightly browned, turning once, about 30 minutes
59
Bake garlic until tender when pierced with skewer, about 1 hour
60
Place tomatoes in processor and blend to smooth purée
61
Allow garlic to cool, then squeeze garlic cloves from skins into small bowl
62
Mash garlic with fork to smooth purée
63
(Ancho paste, tomato purée and garlic purée can be made 1 day ahead
64
Cover separately; chill
65
) Position rack in bottom third of oven and preheat to 325°F
66
Mix 3 tablespoons garlic purée, butter, chili powder and 1 tablespoon honey in small bowl until well blended
67
Season to taste with salt and pepper
68
Rinse turkey inside and out; pat dry
69
Starting at neck end, carefully slide hand between skin and breast meat to loosen skin
70
Spread all but 2 tablespoons garlic-chili butter under turkey skin
71
Rub outside of turkey with remaining garlic-chili butter
72
Place turkey on rack set in large roasting pan
73
Roast 1 hour
74
Combine orange juice with 2/3 cup chicken broth
75
Pour mixture over turkey
76
Continue roasting until thermometer inserted into thickest part of thigh registers 180°F, basting with pan juices every 20 minutes and adding more broth as needed if pan juices evaporate, about 3 hours longer
77
Transfer turkey to platter
78
Tent with foil to keep warm
79
Add 1 cup chicken broth to pan juices and bring to boil, scraping up browned bits
80
Strain pan juices into heavy large saucepan; discard solids in strainer
81
Spoon fat off top; discard fat
82
Add ancho paste, tomato purée, remaining garlic purée and 5 1/2 cups Giblet Stock
83
Bring to boil over medium-high heat
84
Reduce heat to medium and simmer uncovered until slightly thickened, stirring occasionally, about 10 minutes
85
Add chocolate; stir until smooth
86
Mix in remaining 1 tablespoon honey
87
Season to taste with salt and pepper
88
Serve gravy alongside turkey
89
*Sold at Latin American markets, specialty foods stores and some supermarkets *Sold at Latin American markets, specialty foods stores and some supermarkets