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Arizona Turkey with Chipotle Sauce

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

Ingredients

  • 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)

Nutrition 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

How to Make It

  1. Preheat oven to 350°.

  2. 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.

  3. 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.

  4. 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.)

  5. 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.

  6. 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.