Roast Turkey With Green Chiles Garlic And Red Chile Gravy Recipes

SLOW-COOKED RED CHILE TURKEY

Steps:

• Season turkey generously with salt and pepper, then set aside at room temperature.
• Heat oven to 400 degrees. Quickly rinse chiles and pat dry. Put chiles on a baking sheet in one layer and bake just until fragrant and lightly toasted, about 5 to 7 minutes, then cool. (Alternatively, toast chiles in batches in a dry cast-iron pan over medium-high heat, turning them frequently.) Split chiles lengthwise with a sharp knife. Remove and discard stems and seeds (wear gloves if you have sensitive skin).
• Put chiles in a saucepan, cover with 4 cups water and bring to a boil. Turn heat to low and simmer for 10 minutes, then let cool.
• Remove chiles from cooking liquid and place in a blender jar. Add a cup or so of cooking liquid and purée to a smooth paste, adding more liquid if the mixture seems very thick.
• Put a large wide skillet over medium-high heat. Add oil, then add onion and a little salt. Cook, stirring occasionally, until onion is softened, 5 minutes or so. Lower heat as necessary to keep onion from browning. Add coriander, cumin, garlic and bay leaf, then add chile purée and let simmer for 8 to 10 minutes, stirring occasionally. You should have about 4 cups sauce.
• Put seasoned turkey in a Dutch oven or deep roasting pan. Pour red chile sauce over, making sure meat is well coated. Cover and bake at 400 degrees for 30 minutes, then reduce heat to 350 degrees and bake for 1 1/2 hours, until turkey falls from the bone when probed with a fork.
• To serve, put turkey on a platter and cut meat into large pieces. Nap with sauce and garnish with cilantro sprigs. For more casual dining, serve directly from pot.

ADOBO TURKEY WITH RED-CHILE GRAVY

Steps:

• Make adobo:
• Slit chiles lengthwise, then stem and seed. Heat a large heavy skillet (not nonstick) over medium heat until hot, then toast chiles in batches, opening them flat, turning and pressing with tongs, until more pliable and slightly changed in color, about 30 seconds per batch.
• Transfer to a bowl and cover chiles with boiling-hot water, then soak until softened, about 15 minutes.
• Meanwhile, toast spices in a small heavy skillet over medium-low heat, stirring frequently, until fragrant, about 3 minutes.
• Drain chiles, discarding liquid, and purée in a blender with spices, garlic, herbs, vinegar, water, oil, and 2 teaspoon salt until very smooth, about 1 minute. Set aside 1/2 cup adobo for gravy.
• Marinate turkey:
• Rinse turkey inside and out and pat dry. Sprinkle 2 teaspoons salt evenly in turkey cavities and all over skin, then rub remaining adobo (a scant 3/4 cup) all over turkey, including cavities. Fold neck skin under body, then tuck wing tips under breast and tie drumsticks together with string. Transfer to rack in roasting pan and marinate, covered with plastic wrap and chilled, at least 8 hours and up to 24.
• Roast turkey:
• Let turkey stand, covered, at room temperature 1 hour.
• Preheat oven to 350°F with rack in lower third.
• Add 1 cup water to pan and roast turkey 1 hour.
• Brush turkey with oil and add remaining cup water, then tent loosely with foil and rotate pan. Roast (if bottom of pan becomes dry, add 1/2 cup more water) until an instant-read thermometer inserted into fleshy part of each thigh (test both; close to but not touching bone) registers 170°F, 1 3/4 to 2 3/4 hours more (total roasting time: 2 3/4 to 3 3/4 hours).
• Carefully tilt turkey so juices from inside large cavity run into pan. Transfer turkey to a platter and let stand, uncovered, 30 minutes (temperature of thigh meat will rise to 175 to 180°F).
• Make gravy while turkey stands:
• Straddle roasting pan across 2 burners, then add 1 cup turkey stock and boil over high heat, stirring and scraping up brown bits, 2 minutes. Strain pan juices through a fine-mesh sieve into 2-quart measure and skim off fat (or use a fat separator), reserving fat. Add enough turkey stock to liquid to bring total to 5 cups.
• Whisk together flour, 6 tablespoon reserved fat (if there is less, add melted butter), and reserved 1/2 cup adobo in a heavy medium saucepan, then cook over medium heat, whisking constantly, 3 minutes (mixture will be thick). Add pan juices and stock in a fast stream, whisking constantly to prevent lumps. Bring to a boil, whisking, then simmer, whisking occasionally, until thickened, 10 to 15 minutes. Season with salt.
• Serve turkey with gravy.

SOUTHWESTERN TURKEY WITH GARLIC-ANCHO CHILI PASTE AND GRAVY

Steps:

• 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.

RED CHILI AND HONEY-GLAZED TURKEY WITH ANCHO PAN GRAVY

Steps:

• Bring 3 1/2 cups water to boil in medium saucepan over high heat. Remove from heat. Add ancho chilies and let stand 1 hour. Drain, reserving 2/3 cup liquid. Combine chilies and reserved liquid in processor; process to smooth thick paste. Using rubber spatula, press ancho paste through strainer; discard solids in strainer. Set aside.
• Position rack in center of oven and preheat to 400°F. Arrange tomatoes in single layer in oiled 13x9-inch baking pan. Cut top 1/4 off heads of garlic; discard tops. Arrange garlic, cut side up, in single layer in small glass baking dish. Drizzle with 2 tablespoons chicken broth and oil; cover baking dish tightly with foil. Place tomatoes and garlic in oven. Roast tomatoes until softened and lightly browned, turning once, about 30 minutes. Bake garlic until tender when pierced with skewer, about 1 hour. Place tomatoes in processor and blend to smooth purée. Allow garlic to cool, then squeeze garlic cloves from skins into small bowl. Mash garlic with fork to smooth purée. (Ancho paste, tomato purée and garlic purée can be made 1 day ahead. Cover separately; chill.)
• Position rack in bottom third of oven and preheat to 325°F. Mix 3 tablespoons garlic purée, butter, chili powder and 1 tablespoon honey in small bowl until well blended. Season to taste with salt and pepper. Rinse turkey inside and out; pat dry. Starting at neck end, carefully slide hand between skin and breast meat to loosen skin. Spread all but 2 tablespoons garlic-chili butter under turkey skin. Rub outside of turkey with remaining garlic-chili butter. Place turkey on rack set in large roasting pan. Roast 1 hour. Combine orange juice with 2/3 cup chicken broth. Pour mixture over turkey. 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. Transfer turkey to platter. Tent with foil to keep warm.
• Add 1 cup chicken broth to pan juices and bring to boil, scraping up browned bits. Strain pan juices into heavy large saucepan; discard solids in strainer. Spoon fat off top; discard fat. Add ancho paste, tomato purée, remaining garlic purée and 5 1/2 cups Giblet Stock. Bring to boil over medium-high heat. Reduce heat to medium and simmer uncovered until slightly thickened, stirring occasionally, about 10 minutes. Add chocolate; stir until smooth. Mix in remaining 1 tablespoon honey. Season to taste with salt and pepper. Serve gravy alongside turkey.
• *Sold at Latin American markets, specialty foods stores and some supermarkets