Arizona Turkey with Chipotle Sauce

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Arizona Turkey with Chipotle SauceRecipe
BECKY LUIGART-STAYNER
Chipotle chiles are dried, smoked jalapeños. If chipotles are unavailable, substitute dried ancho or pasilla chiles.
12 servings (serving size: 6 ounces turkey and 1/4 cup sauce)

Ingredients

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1 (12-pound) fresh or frozen turkey, thawed
1 1/2 teaspoons ground cumin
1 teaspoon chili powder
1 teaspoon dried rubbed sage
3/4 teaspoon garlic powder
1/2 teaspoon ground red pepper
1/4 teaspoon ground turmeric
Cooking spray
1/2 cup boiling water
1 to 2 chipotle chiles
3 3/4 cups fat-free, less-sodium chicken broth, divided
3 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1/4 cup all-purpose flour
Chile peppers (optional)
Assorted herb sprigs (optional)

Preparation

Preheat oven to 350°.

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 turmeric) 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° for 3 hours or until thermometer registers 180°. (Cover turkey 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, discarding 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. Drain 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 in a 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. Garnish with fresh chiles and herbs, if desired.

Created date

November 1998

Nutritional Information

Calories 277
Caloriesfromfat 14 %
Fat 4.3 g
Satfat 1.4 g
Monofat 0.9 g
Polyfat 1.2 g
Protein 51.7 g
Carbohydrate 4.2 g
Fiber 0.6 g
Cholesterol 142 mg
Iron 3.5 mg
Sodium 251 mg
Calcium 37 mg