Achiote Butter-Basted Turkey With Ancho Chili Gravy
Serves: 5
Cody DuBuque
1 January 1970
Based on User reviews:
48
Spice
49
Sweetness
49
Sourness
43
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
1 large
White Onion (quartered)Directions:
1
Transfer ancho chilies to medium bowl
2
Char poblano chilies over gas flame or in broiler until blackened on all sides
3
Enclose chilies in paper bag
4
Let stand 10 minutes to steam
5
Peel and seed chilies
6
Toast ancho chilies in heavy large skillet over high heat until color darkens slightly and chilies are fragrant, about 30 seconds per side
7
Add enough hot water to bowl to cover chilies
8
Let stand until chilies soften, about 20 minutes
9
Puree 4 ancho chili halves with 1/2 cup soaking liquid in blender
10
Add roasted poblano chilies; puree
11
Season with salt and pepper
12
Drain remaining 2 chili halves; chill
13
(Puree and soaked chilies can be made 1 day ahead
14
Cover separately and chill
15
) Preheat oven to 350°F
16
Rinse turkey inside and out
17
Pat turkey dry
18
Sprinkle turkey with salt and pepper
19
Cut remaining 2 ancho chili halves into strips
20
Place chili strips and onion in turkey cavity
21
Mix butter and achiote paste in small bowl to blend
22
Run fingers between turkey breast skin and meat to loosen
23
Rub half of achiote butter over turkey breast under skin
24
Rub butter over outside of turkey
25
Place turkey in large roasting pan
26
Tuck wings under turkey
27
Tie legs together to hold shape
28
Pour 1 1/2 cups broth into pan
29
Roast turkey 45 minutes
30
Tent turkey loosely with foil
31
Continue roasting until meat thermometer inserted into thickest part of thigh registers 180°F, basting every 30 minutes with pan juices, about 3 1/2 hours
32
Transfer to platter
33
Tent with foil
34
Pour turkey pan juices into measuring cup
35
Spoon off fat from pan juices, reserving 1/4 cup fat
36
Add enough remaining broth to pan juices to measure 3 cups
37
Return 1/4 cup fat to roasting pan
38
Place pan over 2 burners set at medium heat
39
Add Masa Harina; whisk until mixture resembles paste, scraping up any browned bits, about 2 minutes
40
Gradually whisk in pan juices
41
Add chili puree; simmer 5 minutes to blend flavors
42
Season gravy with salt and pepper
43
Serve turkey with gravy
44
Char poblano chilies over gas flame or in broiler until blackened on all sides
45
Enclose chilies in paper bag
46
Let stand 10 minutes to steam
47
Peel and seed chilies
48
Toast ancho chilies in heavy large skillet over high heat until color darkens slightly and chilies are fragrant, about 30 seconds per side
49
Transfer ancho chilies to medium bowl
50
Add enough hot water to bowl to cover chilies
51
Let stand until chilies soften, about 20 minutes
52
Puree 4 ancho chili halves with 1/2 cup soaking liquid in blender
53
Add roasted poblano chilies; puree
54
Season with salt and pepper
55
Drain remaining 2 chili halves; chill
56
(Puree and soaked chilies can be made 1 day ahead
57
Cover separately and chill
58
) Preheat oven to 350°F
59
Rinse turkey inside and out
60
Pat turkey dry
61
Sprinkle turkey with salt and pepper
62
Cut remaining 2 ancho chili halves into strips
63
Place chili strips and onion in turkey cavity
64
Mix butter and achiote paste in small bowl to blend
65
Run fingers between turkey breast skin and meat to loosen
66
Rub half of achiote butter over turkey breast under skin
67
Rub butter over outside of turkey
68
Place turkey in large roasting pan
69
Tuck wings under turkey
70
Tie legs together to hold shape
71
Pour 1 1/2 cups broth into pan
72
Roast turkey 45 minutes
73
Tent turkey loosely with foil
74
Continue roasting until meat thermometer inserted into thickest part of thigh registers 180°F, basting every 30 minutes with pan juices, about 3 1/2 hours
75
Transfer to platter
76
Tent with foil
77
Pour turkey pan juices into measuring cup
78
Spoon off fat from pan juices, reserving 1/4 cup fat
79
Add enough remaining broth to pan juices to measure 3 cups
80
Return 1/4 cup fat to roasting pan
81
Place pan over 2 burners set at medium heat
82
Add Masa Harina; whisk until mixture resembles paste, scraping up any browned bits, about 2 minutes
83
Gradually whisk in pan juices
84
Add chili puree; simmer 5 minutes to blend flavors
85
Season gravy with salt and pepper
86
Serve turkey with gravy