Southwestern Turkey with Chipotle Gravy
Southwestern Turkey with Chipotle Gravy requires roughly 12 hours and 10 minutes from start to finish. One serving contains 971 calories, 100g of protein, and 56g of fat. This recipe serves 10 and costs $3.17 per serving. This recipe from Foodnetwork has 109 fans. If you have kosher salt, sherry vinegar, celery, and a few other ingredients on hand, you can make it. It works well as a main course. All things considered, we decided this recipe deserves a spoonacular score of 92%. This score is great. Try Citrus-Glazed Turkey with Chipotle Gravy, Pressed Herbs and Spices Turkey Breast, Pumpkin-Zucchini Muffin Stuffin' with Chipotle Gravy, and Southwestern Chipotle Sandwich Wraps for similar recipes.
Servings: 10
Preparation duration: 40 minutes
Cooking duration: 690 minutes
Ingredients:
1 tablespoon ancho chile powder
2 bay leaves
1 carrot, chopped
1 carrot, cut into chunks
1 stalk celery, chopped
1 stalk celery, cut into chunks
1 chipotle chile in adobo, minced, plus 1 to 2 tablespoons sauce from the can
1/2 cup dry white wine
3/4 cup all-purpose flour
2 teaspoons ground coriander
2 teaspoons ground cumin
1/2 cup heavy cream
Kosher salt
Kosher salt and freshly ground pepper
1 tablespoon packed light brown sugar
1 onion, quartered
1/2 teaspoon onion powder
1 to 2 teaspoons sherry vinegar or dry sherry
1 tablespoon smoked paprika
3 sprigs thyme
3 sprigs thyme, plus 1 tablespoon chopped leaves
Turkey pan drippings
1 12- to 14-pound turkey (thawed if frozen)
8 cups low-sodium chicken or turkey broth, plus more as needed
Turkey neck and giblets (liver discarded)
10 tablespoons unsalted butter, plus more as needed
1 1/2 sticks (12 tablespoons) unsalted butter
Equipment:
paper towels
whisk
bowl
roasting pan
oven
kitchen twine
sauce pan
kitchen thermometer
cutting board
frying pan
measuring cup
sieve
Cooking instruction summary:
The day before roasting, prepare the rub: Remove the neck and giblets from the turkey; refrigerate until you make the gravy. Pat the turkey very dry with paper towels. Whisk 2 tablespoons salt, the brown sugar, chile powder, 2 teaspoons paprika, the cumin, coriander and onion powder in a small bowl. Spread about one-quarter of the rub inside the cavity of the turkey and spread the rest all over the skin. Set the turkey on a rack in a large roasting pan and refrigerate, uncovered, overnight. The next day, let the turkey let sit at room temperature, 30 minutes. Position an oven rack in the lowest position (remove the other racks); preheat to 350 degrees F. Pour or wipe out any juices that have collected in the bottom of the roasting pan. Stuff the turkey cavity with the onion, carrot, celery and thyme sprigs. Tie the legs together with kitchen twine and tuck the wings under the body. Melt the butter in a small saucepan over low heat; whisk in the chopped thyme and the remaining 1 teaspoon paprika. Let cool slightly, then brush all over the turkey. Transfer to the oven and roast 1 hour. Meanwhile, make the Classic Gravy, adding the heavy cream and chipotle and sauce with the stock in step 2. After the turkey has roasted 1 hour, baste it with the drippings. Continue roasting, basting every 30 minutes, until the skin is dark golden brown and a thermometer inserted into the thigh registers 165 degrees F, about 2 more hours. Transfer the turkey to a cutting board and let rest 30 minutes before carving; reserve the drippings for the gravy. Stir the vinegar into the finished gravy. Prepare the stock: Melt 2 tablespoons butter in a large saucepan over medium heat. Add the turkey neck and giblets; cook, turning, until browned, about 5 minutes. Add the onion, carrot, celery, thyme and bay leaves; stir to coat. Add the wine and bring to a boil, scraping up any browned bits from the bottom of the pan. Cook until reduced by half, 2 to 3 minutes. Add the broth, reduce the heat to low and simmer about 1 hour. Strain through a fine-mesh sieve into a large measuring cup; reserve the saucepan. You should have 7 cups stock-if you're short, add more broth. Melt the remaining 8 tablespoons butter in the reserved saucepan over medium heat. Add the flour and whisk until smooth and bubbling, about 2 minutes. Gradually whisk in the 7 cups stock; bring to a simmer and cook, whisking occasionally, until thickened, about 10 minutes. Set aside until the turkey is done. Pour the turkey pan drippings into a fat separator and let stand until the fat rises to the top. Discard the fat (or drizzle on your stuffing). Whisk the defatted drippings into the gravy; season with salt and pepper. Reheat before serving.
Step by step:
The day before roasting, prepare the rub
1. Remove the neck and giblets from the turkey; refrigerate until you make the gravy. Pat the turkey very dry with paper towels.
2. Whisk 2 tablespoons salt, the brown sugar, chile powder, 2 teaspoons paprika, the cumin, coriander and onion powder in a small bowl.
3. Spread about one-quarter of the rub inside the cavity of the turkey and spread the rest all over the skin. Set the turkey on a rack in a large roasting pan and refrigerate, uncovered, overnight.
4. The next day, let the turkey let sit at room temperature, 30 minutes. Position an oven rack in the lowest position (remove the other racks); preheat to 350 degrees F.
5. Pour or wipe out any juices that have collected in the bottom of the roasting pan. Stuff the turkey cavity with the onion, carrot, celery and thyme sprigs. Tie the legs together with kitchen twine and tuck the wings under the body.
6. Melt the butter in a small saucepan over low heat; whisk in the chopped thyme and the remaining 1 teaspoon paprika.
7. Let cool slightly, then brush all over the turkey.
8. Transfer to the oven and roast 1 hour. Meanwhile, make the Classic Gravy, adding the heavy cream and chipotle and sauce with the stock in step
9. After the turkey has roasted 1 hour, baste it with the drippings. Continue roasting, basting every 30 minutes, until the skin is dark golden brown and a thermometer inserted into the thigh registers 165 degrees F, about 2 more hours.
10. Transfer the turkey to a cutting board and let rest 30 minutes before carving; reserve the drippings for the gravy. Stir the vinegar into the finished gravy.
11. Prepare the stock: Melt 2 tablespoons butter in a large saucepan over medium heat.
12. Add the turkey neck and giblets; cook, turning, until browned, about 5 minutes.
13. Add the onion, carrot, celery, thyme and bay leaves; stir to coat.
14. Add the wine and bring to a boil, scraping up any browned bits from the bottom of the pan. Cook until reduced by half, 2 to 3 minutes.
15. Add the broth, reduce the heat to low and simmer about 1 hour. Strain through a fine-mesh sieve into a large measuring cup; reserve the saucepan. You should have 7 cups stock-if you're short, add more broth.
16. Melt the remaining 8 tablespoons butter in the reserved saucepan over medium heat.
17. Add the flour and whisk until smooth and bubbling, about 2 minutes. Gradually whisk in the 7 cups stock; bring to a simmer and cook, whisking occasionally, until thickened, about 10 minutes. Set aside until the turkey is done.
18. Pour the turkey pan drippings into a fat separator and let stand until the fat rises to the top. Discard the fat (or drizzle on your stuffing).
19. Whisk the defatted drippings into the gravy; season with salt and pepper. Reheat before serving.
Nutrition Information:
covered percent of daily need
