Arizona Turkey With Chipotle Sauce
Serves: 4
Olin Prosacco
1 January 1970
Based on User reviews:
53
Spice
49
Sweetness
60
Sourness
38
mins
Prep time (avg)
6
Difficulty
Ingredients:
1.5 tsps
Ground Cumin1 tsp
Chili Powder1 tsp
Rubbed Sage (dried)3 tsp
Garlic Powder1 tsp
Ground Red Pepper1 tsp
Tumeric (ground)1 cup
Water (boiling)3 tbsps
Tomato Paste1 tbsp
Worcestershire Sauce1 cup
All-Purpose FlourDirections:
1
To make turkey: Preheat oven to 350 degrees
2
Remove and discard giblets and neck from turkey
3
Rinse turkey with cold water; pat dry
4
Trim excess fat
5
Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat
6
Combine cumin and next 5 ingredients (cumin through tumeric) in a bowl
7
Rub cumin mixture under loosened skin and inside body cavity
8
Tie ends of legs with cord
9
Lift wing tips up and over back; tuck under turkey
10
Place turkey on a broiler pan coated with cooking spray or on a rack set in a shallow roasting pan
11
Insert meat thermometer into meaty part of thigh, making sure not to touch bone
12
Bake at 350 degrees for 3 hours or until thermometer registers 180 degrees
13
(Cover loosely with foil if it gets too brown
14
) Combine boiling water and chipotle chiles in a small bowl; cover and let stand 30 minutes or until soft
15
Drain, discard stems, seeds, and membranes
16
Combine chiles and 1/2 cup broth in a blender, and process until smooth
17
Set aside
18
Remove turkey from oven
19
Cover turkey loosely with foil; let stand at least 10 minutes before carving
20
Place a zip-top plastic bag inside a 2-cup glass measure
21
Pour drippings into bag; let stand 10 minutes (fat will rise to the top)
22
Seal bag, and carefully snip off 1 bottom corner of bag
23
Drain drippings into a medium saucepan, stopping before fat layer reaches opening; discard fat
24
Add 3 cups broth to drippings
25
Bring to a boil; cook until reduced to 3 cups (about 6 minutes)
26
Stir in chile mixture, tomato paste, and Worcestershire sauce
27
Combine 1/4 cup broth and flour in a small bowl, stirring with a whisk, and add to chile mixture in saucepan
28
Bring to a boil; reduce heat, and simmer for 10 minutes
29
Strain mixture through a sieve over a bowl and discard solids
30
Serve sauce with turkey
31
Garnish with fresh chiles and herbs, if desired