Adobo Turkey with Red-Chile Gravy

Name: Adobo Turkey with Red-Chile Gravy
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 43 grams dried ancho chiles , wiped clean; 8 servings Melted unsalted butter if necessary; 79 milliliters cider vinegar; 1 stick (1/2-inch) piece cinnamon , smashed; 2 teaspoons cumin seeds; 79 milliliters all-purpose flour; 4 garlic cloves, smashed; 57 grams dried guajillo chiles , wiped clean; 2 teaspoons dried oregano; 2 teaspoons thyme leaves; 5 kilograms turkey, neck and giblets (excluding liver) reserved for turkey stock; 1 Tbsp vegetable oil; 473 milliliters water, divided; 2 whole allspice

Adobo Turkey with Red-Chile Gravy might be just the main course you are searching for. This recipe serves 8. One serving contains 800 calories, 107g of protein, and 34g of fat. This recipe covers 43% of your daily requirements of vitamins and minerals. Head to the store and pick up ancho chiles, butter if necessary, turkey, and a few other things to make it today. To use up the cider vinegar you could follow this main course with the Vinegar Pie as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Slit chiles lengthwise, then stem and seed.

Ingredients you will need

Chili Pepper

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.

Ingredients you will need

Chili Pepper

Toast

Equipment you will use

Frying Pan

Tongs

Transfer to a bowl and cover chiles with boiling-hot water, then soak until softened, about 15 minutes.

Ingredients you will need

Chili Pepper

Water

Equipment you will use

Bowl

Meanwhile, toast spices in a small heavy skillet over medium-low heat, stirring frequently, until fragrant, about 3 minutes.

Ingredients you will need

Spices

Toast

Equipment you will use

Frying Pan

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.

Ingredients you will need

Vinegar

Chili Pepper

Garlic

Spices

Gravy

Herbs

Water

Salt

Cooking Oil

Equipment you will use

Blender

Rinse turkey inside and out and pat dry.

Ingredients you will need

Whole Turkey

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.

Ingredients you will need

Chicken Drumsticks

Whole Turkey

Salt

Dry Seasoning Rub

Transfer to rack in roasting pan and marinate, covered with plastic wrap and chilled, at least 8 hours and up to 2

Ingredients you will need

Wrap

Equipment you will use

Plastic Wrap

Roasting Pan

Let turkey stand, covered, at room temperature 1 hour.

Ingredients you will need

Whole Turkey

Preheat oven to 350°F with rack in lower third.

Equipment you will use

Oven

Add 1 cup water to pan and roast turkey 1 hour.

Ingredients you will need

Whole Turkey

Water

Equipment you will use

Frying Pan

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).

Ingredients you will need

Whole Turkey

Water

Bone

Cooking Oil

Equipment you will use

Kitchen Thermometer

Aluminum Foil

Frying Pan

Carefully tilt turkey so juices from inside large cavity run into pan.

Ingredients you will need

Whole Turkey

Equipment you will use

Frying Pan

Transfer turkey to a platter and let stand, uncovered, 30 minutes (temperature of thigh meat will rise to 175 to 180°F).

Ingredients you will need

Whole Turkey

Meat

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.

Ingredients you will need

Turkey Stock

Equipment you will use

Roasting Pan

Sieve

Add enough turkey stock to liquid to bring total to 5 cups.

Ingredients you will need

Turkey Stock

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).

Ingredients you will need

Butter

All Purpose Flour

Equipment you will use

Whisk

Sauce Pan

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.

Ingredients you will need

Stock

Salt

Equipment you will use

Whisk

Frying Pan

Serve turkey with gravy.

Ingredients you will need

Whole Turkey

Gravy

Adobo can be made 1 week ahead and chilled in an airtight container.