Arizona Turkey With Chipotle Sauce
Source of Recipe
the web
List of Ingredients
1 fresh or frozen turkey;
-thawed (12-pound)
1 1/2 ts ground cumin
1 ts chili powder
1 ts dried rubbed sage
3/4 ts garlic powder 1/2 teaspoon
-ground r; ed
1 ; pepper
1/4 ts ground tumeric
1 cooking spray
-------------------------CHIPOTLE SAUCE-------------------------------
1/2 c boiling water
1 chipotle chiles; up to 2
3 3/4 c fat-free; less-sodium
-chicken
1 ; broth, divided
3 tb tomato paste
1 tb worcestershire sauce
1/4 c all-purpose flour
1 chile peppers
1 assorted herb sprigs;
-(optional)
Recipe
To make turkey:
Preheat oven to 350 degrees. Remove and discard giblets and neck from
turkey. Rinse turkey with cold water; pat dry. Trim excess fat.
Starting at neck cavity, loosen skin from breast and drumsticks by
inserting fingers, gently pushing between skin and meat.
Combine cumin and next 5 ingredients (cumin through tumeric) in a bowl.
Rub cumin mixture under loosened skin and inside body cavity. Tie ends of
legs with cord. Lift wing tips up and over back; tuck under turkey.
Place turkey on a broiler pan coated with cooking spray or on a rack set
in a shallow roasting pan. Insert meat thermometer into meaty part of
thigh, making sure not to touch bone. Bake at 350 degrees for 3 hours or
until thermometer registers 180 degrees. (Cover loosely with foil if it
gets too brown.)
Combine boiling water and chipotle chiles in a small bowl; cover and let
stand 30 minutes or until soft. Drain, discard stems, seeds, and
membranes. Combine chiles and 1/2 cup broth in a blender, and process
until smooth. Set aside.
Remove turkey from oven. Cover turkey loosely with foil; let stand at
least 10 minutes before carving.
Place a zip-top plastic bag inside a 2-cup glass measure. Pour drippings
into bag; let stand 10 minutes (fat will rise to the top). Seal bag, and
carefully snip off 1 bottom corner of bag. Dran drippings into a medium
saucepan, stopping before fat layer reaches opening; discard fat. Add 3
cups broth to drippings. Bring to a boil; cook until reduced to 3 cups
(about 6 minutes). Stir in chile mixture, tomato paste, and
Worcestershire sauce. Combine 1/4 cup broth and flour ia small bowl,
stirring with a whisk, and add to chile mixture in saucepan. Bring to a
boil; reduce heat, and simmer for 10 minutes. Strain mixture through a
sieve over a bowl and discard solids. Serve sauce with turkey. Granish
with fresh chiles and herbs, if desired.
Yield: 12 servings
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