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:

Quickview
970k Calories
99g Protein
55g Total Fat
13g Carbs
37% Health Score
Limit These
Calories
970k
49%

Fat
55g
85%

  Saturated Fat
25g
158%

Carbohydrates
13g
5%

  Sugar
3g
3%

Cholesterol
405mg
135%

Sodium
1636mg
71%

Alcohol
1g
7%

Get Enough Of These
Protein
99g
200%

Vitamin B3
36mg
180%

Selenium
99µg
142%

Vitamin B6
2mg
139%

Vitamin B12
5µg
94%

Phosphorus
889mg
89%

Vitamin A
3965IU
79%

Zinc
8mg
56%

Vitamin B2
0.96mg
56%

Vitamin B5
3mg
39%

Potassium
1313mg
38%

Magnesium
128mg
32%

Iron
5mg
31%

Copper
0.45mg
23%

Vitamin B1
0.32mg
21%

Vitamin C
16mg
20%

Manganese
0.32mg
16%

Folate
58µg
15%

Vitamin D
1µg
13%

Vitamin E
1mg
13%

Calcium
103mg
10%

Vitamin K
8µg
8%

Fiber
1g
8%

covered percent of daily need
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