Ancho Chile Turkey with Maple Bourbon Glaze

Name: Ancho Chile Turkey with Maple Bourbon Glaze
Prep time: 4 h 15 min
Cook time: 4 h 15 min
Total time: 4 h 15 min
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoon ancho chile paste; 2 larges dried ancho chiles; 1 Tbsp bourbon; 2 Tbsps butter; 2 Tbsps butter; 59 milliliters canola oil; 3 stalks celery; 473 milliliters chicken broth (from 32-oz carton); 907 grams carton chicken broth (4 cups); 1 dried bay leaf; 59 milliliters Gold all-purpose flour; 118 milliliters garlic cloves (2 heads); 2 teaspoons ground cumin; 59 milliliters real maple syrup; 1 onion, coarsely chopped; 1 orange, cut into wedges; 1 teaspoons pepper; 1 teaspoon salt; 5 kilograms turkey

You can never have too many main course recipes, so give Ancho Chile Turkey with Maple Bourbon Glaze a try. This recipe serves 6. One serving contains 1209 calories, 144g of protein, and 55g of fat. This recipe covers 53% of your daily requirements of vitamins and minerals. Head to the store and pick up onion, ground cumin, carton chicken broth, and a few other things to make it today. To use up the pepper you could follow this main course with the Easy Peppermint Dessert as a dessert.

Instructions

In 1-quart saucepan, place chiles; cover with water.

Ingredients you will need

Chili Pepper

Water

Equipment you will use

Sauce Pan

Heat to simmer over medium heat. Simmer 15 minutes or until chiles have softened.

Ingredients you will need

Chili Pepper

Remove chiles from water; reserve water.

Ingredients you will need

Chili Pepper

Water

Place chiles in food processor.

Ingredients you will need

Chili Pepper

Equipment you will use

Food Processor

Add remaining Chili-Garlic Paste ingredients. Cover; process until a paste forms.

Ingredients you will need

Garlic Paste

Chili Pepper

Add 1 tablespoon reserved chile water to thin. Refrigerate until ready to use. (Can be made up to 2 days ahead.)

Ingredients you will need

Chili Pepper

Water

In 1-quart saucepan, heat Glaze ingredients over medium heat to boiling.

Ingredients you will need

Glaze

Equipment you will use

Sauce Pan

Remove from heat; set aside.

Heat oven to 400F.

Equipment you will use

Oven

Place cooling rack or roasting rack in bottom of large roasting pan.

Equipment you will use

Wire Rack

Roasting Pan

Wash turkey inside and out; dry well. Season with salt and pepper, pressing it in to adhere. Slide hand under turkey breast skin to loosen; place 1/2 cup Chile-Garlic Paste under skin and rub all over top of turkey.

Ingredients you will need

Salt And Pepper

Turkey Breast

Garlic Paste

Whole Turkey

Chili Pepper

Dry Seasoning Rub

Place orange wedges, half of the onion and the bay leaf inside cavity. Tie legs together with string. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone.

Ingredients you will need

Bay Leaves

Orange

Onion

Bone

Meat

Equipment you will use

Kitchen Thermometer

Place turkey on rack in pan; arrange celery and remaining onion in pan around turkey.

Ingredients you will need

Celery

Whole Turkey

Onion

Equipment you will use

Frying Pan

Pour 2 cups chicken broth over vegetables.

Ingredients you will need

Chicken Broth

Vegetable

Brush turkey with Glaze. Roast 30 minutes.

Ingredients you will need

Whole Turkey

Glaze

Reduce heat to 325F. Roast about 2 hours to 2 hours 30 minutes, basting with pan broth and glaze every 30 minutes, until thermometer reads 165F and drumsticks move easily when lifted or twisted.

Ingredients you will need

Chicken Drumsticks

Broth

Glaze

Equipment you will use

Kitchen Thermometer

Frying Pan

Remove turkey from pan onto carving or cutting board; let rest 15 minutes before carving. Strain pan juices; reserve. Discard vegetables, orange and bay leaf.

Ingredients you will need

Vegetable

Bay Leaves

Orange

Whole Turkey

Equipment you will use

Cutting Board

Frying Pan

While turkey is resting, in 2-quart heavy saucepan, cook butter and flour over medium heat 3 to 4 minutes, stirring constantly, until a blond roux forms.

Ingredients you will need

Butter

Whole Turkey

All Purpose Flour

Equipment you will use

Sauce Pan

Add remaining 1/2 cup Chile-Garlic Paste, all strained pan juices and carton of chicken broth (4 cups); heat to boiling over high heat. Reduce heat; simmer until thickened.

Ingredients you will need

Chicken Broth

Garlic Paste

Chili Pepper

Equipment you will use

Frying Pan

Serve gravy with carved turkey.

Ingredients you will need

Sliced Turkey

Gravy

Equipment

Ingredients

Servings:

1teaspoon

ancho chile paste 2larges

dried ancho chiles 1Tbsp

celery 473milliliters

chicken broth (from 32-oz carton)907grams

carton chicken broth (4 cups)1

dried bay leaf 59milliliters

Gold all-purpose flour 118milliliters

garlic cloves (2 heads)2teaspoons

ground cumin 59milliliters

real maple syrup 1

onion, coarsely chopped 1

orange, cut into wedges 1teaspoons

pepper 1teaspoon

salt 5kilograms

turkey

Recommended wine: Cava, Grenache, Shiraz

Chili on the menu? Try pairing with Cava, Grenache, and Shiraz. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. One wine you could try is Casteller Cava Rosado. It has 4.4 out of 5 stars and a bottle costs about 16 dollars.