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Arizona Turkey with Chipotle Sauce

Submitted by: Mary on 11/23/2003
2068 views
2.54 avg rating
170 votes
 
 
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Ingredients

12 lb Turkey
1 1/2 t Ground cumin
1 t Chili powder
1 t Dried rubbed sage
3/4 t Garlic powder
1/2 t Ground red pepper
1/4 t Ground tumeric
Cooking spray


Chipotle sauce:

1/2 C Boiling water
2 Chipotle chiles
3 3/4 C Chicken broth, divided
3 T Tomatoe paste
1 T Worcestershire sauce
3 t Xanthan gum
Chile peppers
Assorted herb sprigs

Directions

Preheat oven to 350F degrees.



Remove and save giblet/neck from turkey for another use.



Rinse turkey with cold water and pat dry.



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 tumeric) 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 rack set in a shallow roasting pan. Insert meat thermometer into meaty part of thigh, making sure not to touch bone. Bake at 350F degrees for 3 hours or until thermometer registers 180 degrees. Cover with foil if turkey gets too brown.



Combine boiling water and chipotle chiles in a small bowl, cover and let stand 30 minutes or until soft. Drain. Discard stems, seeds, amd membranes. Combine chiles and 1/2 cup broth in a blender, 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 lock bag inside a 2 cup glass measure. Pour drippings into bag and 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 fay layer reaches opening, discard fat.



Add 3 cups broth to drippings. Bring to a boil, cook until reduced, about 6 minutes. Stir in chile mixture, tomatoe paste, and worcestershire sauce.



Combine 1/4 cup broth and xanthan gum in a shaker top jar.



While stirring sauce with a whisk add xanthan mixture to chile mixture in saucepan. Bring to simmer and simmer for 10 minutes. Serve sauce with turkey. Garnish with fresh chiles and herb sprigs.

Servings

12

Calories

1

Time to prepare

1 hour

Difficulty

Easy
 

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