Roast Turkey With Green Chiles Garlic And Red Chile Gravy Recipes

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SOUTHWESTERN TURKEY WITH GARLIC-ANCHO CHILI PASTE AND GRAVY



Southwestern Turkey with Garlic-Ancho Chili Paste and Gravy image

Categories     Food Processor     Garlic     turkey     Roast     Thanksgiving     Hot Pepper     Bon Appétit

Yield Serves 14

Number Of Ingredients 19

Paste
3 large heads garlic
3 large dried ancho chilies, rinsed, stemmed, seeded, torn into pieces
1/2 cup corn oil
1 1/2 teaspoons ground cumin
1/2 teaspoon honey
Turkey
1 17-to 18-pound turkey, neck and giblets reserved
2 tablespoons corn oil
1 1/2 pounds turkey neck or wings, cut into 1-inch pieces
1 large onion, chopped
3 celery stalks, chopped
1 large tomato, chopped
1 teaspoon whole allspice berries
5 cups canned low-salt chicken broth
Gravy
2 cups (about) canned low-salt chicken broth
6 tablespoons all purpose flour
Cayenne pepper

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.

CHILE-RUBBED THANKSGIVING ROAST TURKEY



Chile-Rubbed Thanksgiving Roast Turkey image

Look to Mexico, where turkey has been the big bird for centuries. Continue the theme by using the leftovers for tacos (corn tortillas, shredded meat, lime...). We promise you won't miss your sandwich.

Provided by Alison Roman

Yield 8-10 servings

Number Of Ingredients 17

10 dried guajillo chiles
6 dried ancho chiles
8 dried chiles de árbol
2 tablespoons cumin seeds
1 small onion, chopped
1 head of garlic, cloves peeled, crushed
6 (12-ounce) cans pale lager (such as Tecate or Budweiser)
1/2 cup (packed) light brown sugar
2 bunches oregano, divided
1 cup plus 2 1/2 teaspoon kosher salt
1 (12-14-pound) turkey, giblets and neck removed
1 large onion, quartered
1 head of garlic, halved
2 cups (or more) low-sodium chicken broth
1/2 cup (1 stick) unsalted butter, melted
1/4 cup fresh lime juice
Lime wedges and fresh chiles and herbs (for garnish; optional)

Steps:

  • Using kitchen shears, cut open guajillo and ancho chiles along one side; place seeds in large bowl; set aside. Open chiles and place flat in a large dry skillet over medium heat. Cook, turning once, until lightly puffed and toasted, about 4 minutes. Add chiles de árbol and cumin seeds; toast until fragrant, about 1 minute. Transfer to bowl with chile seeds, add 4 cups boiling water, and let soak until softened, about 10 minutes.
  • Purée chile mixture with soaking liquid, onion, and garlic in a blender.
  • Combine beer, brown sugar, 1 bunch oregano, 1 cup salt, 3 cups chile paste, and 8 cups water in a very large stock pot. Add turkey, cover, and chill at least 12 hours and up to 14 hours.
  • Remove turkey from brine; pat dry. Place, breast side up, on a rack set in a large roasting pan. Mix remaining 2 1/2 teaspoon salt into remaining 1 1/2 cups chile paste. Working from neck end of turkey, gently loosen skin from breasts and rub under skin and all over outside of bird. Chill turkey at least 8 hours and up to 12 hours.
  • Preheat oven to 375°F. Stuff turkey with onion, garlic, and remaining bunch of oregano; tie legs together with kitchen twine. Add broth and 2 cups water to pan and roast turkey 30 minutes. Reduce oven temperature to 325°F and roast, basting every 30-40 minutes with melted butter, adding more broth or water as needed to maintain some liquid in pan, and tenting with foil if turkey browns too quickly, until an instant-read thermometer inserted into thickest part of thigh registers 165°F, 2 1/2-3 hours longer.
  • Transfer turkey to a platter; tent with foil. Let rest at least 30 minutes before carving.
  • Meanwhile, strain pan drippings into a measuring cup. Let sit 30 minutes, then skim fat from surface. Bring to a boil in a medium saucepan; reduce heat and simmer until reduced to 1 cup. Stir in lime juice.
  • Garnish turkey as desired and serve with pan sauce alongside.

SOUTHWESTERN TURKEY WITH GARLIC-ANCHO CHILI PASTE AND GRAVY



Southwestern Turkey With Garlic-Ancho Chili Paste and Gravy image

From Bon Appétit November 1994. There are several rave reviews on epicurious.com for this recipe.

Provided by lazyme

Categories     Whole Turkey

Time 5h30m

Yield 14 serving(s)

Number Of Ingredients 16

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
cayenne

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.

Nutrition Facts : Calories 1174.8, Fat 62.4, SaturatedFat 16.1, Cholesterol 431, Sodium 791.7, Carbohydrate 11.2, Fiber 1.7, Sugar 1.6, Protein 133.4

TURKEY AND GREEN CHILE AL FORNO



Turkey and Green Chile Al Forno image

Provided by Guy Fieri

Categories     main-dish

Time 1h45m

Yield 6 to 8 servings

Number Of Ingredients 24

2 poblano chile peppers
2 tablespoons butter
1 tablespoon olive oil
1 pound ground turkey (80/20 blend)
2 cups panko breadcrumbs
3/4 cup finely grated Parmigiano-Reggiano
1/4 cup olive oil
1/2 cup diced onion
2 teaspoons minced fresh garlic
3 tablespoons all-purpose flour
1 tablespoon cumin
1 tablespoon onion powder
1 teaspoon paprika
Kosher salt and fresh cracked black pepper
Kosher salt and fresh cracked black pepper
1 cup low-sodium chicken stock
1 1/2 cups heavy cream
1 cup frozen corn, thawed
12 ounces penne rigate
1 tablespoon minced garlic
1 lime, zested
2 cups creme fraiche
4 ripe Roma tomatoes
1/4 bunch fresh flat-leaf parsley

Steps:

  • Begin by charring the poblano chile peppers. Using tongs, place the peppers directly over an open flame on the stove top. Char all over, about 2 minutes per side, and then place in a bowl covered tightly with plastic wrap so they sweat. Leave to sit for 5 minutes, and then use a paper towel to remove the charred outer layer. Discard the stem and seeds, and then dice the peppers.
  • Set a large Dutch oven over high heat and add the butter and olive oil. Add the turkey, onions and garlic and cook, breaking up into small pieces, until lightly browned, 6 to 7 minutes. Add the flour and season with the cumin, onion powder, paprika and some salt and pepper. The flour will form a roux with the fat in the pan. Cook for 2 minutes while stirring, and then add the chicken stock and bring to a simmer. Add the heavy cream and bring back to a boil. Reduce the heat to medium and fold in diced chile peppers and corn. Simmer until the sauce is thick enough to coat the back of a spoon, stirring occasionally, 15 to 20 minutes.
  • Preheat the oven to 350 degrees F. Cook the pasta in a pot of boiling, salted water until al dente, about 12 minutes.
  • Fold the pasta into the turkey sauce and season with salt and pepper, stirring until thoroughly combined. Transfer to a 9-by-13-inch baking dish.
  • In a large mixing bowl, prepare the topping by combining the panko, Parmigiano-Reggiano, olive oil and garlic. Season with salt and pepper and stir to combine everything well. Sprinkle the breadcrumbs evenly on top of the pasta. Place the whole dish on a sheet tray (to catch any spill over) and place in the oven to bake until the breadcrumbs are golden and the sauce is bubbly around the edges, about 35 minutes.
  • For garnishes, stir the lime zest together with creme fraiche. Dice the tomatoes and roughly chop the parsley.

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