Arizona Turkey with Chipotle Sauce
Why I Love This Recipe
I think this was from cooking light
Ingredients You'll Need
1 (12-pound) turkey
1 1/2 teaspoons ground cumin
1 teaspoon chili powder
1 teaspoon dried rubbed sage
3/4 teaspoon garlic powder
1/2 teaspoon ground red pepper
1/4 teaspoon ground turmeric
Cooking spray
1/2 cup boiling water
1 to 2 chipotle chiles
3 3/4 cups chicken broth, divided
3 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1/4 cup all-purpose flour
Chile peppers (optional)
Directions
Preheat oven to 350°.
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 turmeric) 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° for 3 hours or until thermometer registers 180°. (Cover turkey 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, discarding 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.
Drain 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 in a 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. Garnish with fresh chiles and herbs, if desired.
