Arizona Turkey with Chipotle Sauce
Keys: Poultry
Yield: 1 servings
Ingredients:
1 x Fresh or frozen turkey, thawed (12-pound)
1 1/2 tsp Ground cumin
1 tsp Chili powder
1 tsp Dried rubbed sage
3/4 tsp Garlic powder 1/2 teaspoon ground red pepper
1/4 tsp Ground tumeric
Cooking spray
----------------- CHIPOTLE SAUCE ----------------
1/2 cup Boiling water
1 x Chipotle chiles, up to 2
3 3/4 cup Fat-free, less-sodium chicken broth, divided
3 tbl Tomato paste
1 tbl Worcestershire sauce
1/4 cup All-purpose flour
Chile peppers
Assorted herb sprigs, (optional)
Method:
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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"Worry looks around, sorry looks back, Faith looks up."
~Angelique~
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