The turkey along with the glaze, the chorizo cornbread stuffing and the poblano gravy were all top notch. A set of recipes good to use throughout the fall and winter, not just for Thanksgiving or Christmas.
This recipe goes with Roasted Poblano Gravy
Yield: MAKES: 8 to 10 servings
More From Sunset
Amount per serving
- Calories: 697
- Calories from fat: 37%
- Protein: 88g
- Fat: 29g
- Saturated fat: 8.3g
- Carbohydrate: 18g
- Fiber: 1g
- Sodium: 292mg
- Cholesterol: 255mg
- 1 turkey (12 to 18 lb.)
- Guajillo-tamarind glaze
- 1 onion (8 oz.)
- 2 carrots (6 oz. total), rinsed
- 4 stalks celery (8 oz. total), rinsed
- 1 orange (8 oz.)
- 2 lemons (6 oz. each)
- 1 lime (3 oz.)
- 4 dried guajillo chiles (1 oz. total; see notes)
- 8 cloves garlic, peeled
- 6 sprigs fresh thyme, rinsed
- 1. Remove and discard leg truss from turkey. Pull off and discard any lumps of fat. Remove giblets and neck; discard or reserve for other uses. Rinse turkey inside and out; pat dry. Rub about a third of the guajillo-tamarind glaze inside the cavity. Place turkey, breast up, on a V-shaped rack in a 12- by 17-inch roasting pan; pour remaining glaze into bottom of pan, then pour in 1 cup of water.
- 2. Peel onion and carrots; rinse celery, orange, lemons, and lime. Cut carrots and celery into chunks; cut onion, orange, lemons, and lime into quarters. Arrange vegetables, fruit, chiles, garlic, and thyme in roasting pan around and under rack.
- 3. Roast according to chart, checking turkey every 30 minutes; if juices in bottom of roasting pan threaten to scorch, add 1/2 cup water at a time to pan. When a thermometer inserted through thickest part of breast to the bone registers 155°, about 15 minutes before chart indicates turkey will be done, remove turkey from oven. Brush all over with juices in pan (if liquid is too thick to coat turkey in a thin, even layer, dilute with 1/2 cup more water). Continue roasting until turkey is well browned and thermometer registers 160°, about 15 minutes longer.
- 4. Transfer turkey to a platter. Let rest in a warm place for 30 minutes before carving. Pour juices in bottom of pan through a fine strainer into a 2-cup glass measure; discard solids and reserve juices for poblano gravy.
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