Ancho Rubbed Turkey Food

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TURKEY WITH ANCHO-ORANGE SAUCE



Turkey With Ancho-Orange Sauce image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

2 pounds sweet potatoes (about 4 medium)
1 1/2 pounds turkey cutlets
2 tablespoons ancho chile powder
Kosher salt
2 tablespoons extra-virgin olive oil
1 large Spanish onion, halved and sliced 1/4 inch thick
2 teaspoons ground cumin
1 cup low-sodium chicken broth
1/2 cup heavy cream
2 tablespoons honey
1 1/2 teaspoons dijon mustard
1/2 teaspoon grated orange zest
3 tablespoons fresh orange juice

Steps:

  • Pierce the sweet potatoes all over with a fork; put them in a microwave-safe dish and microwave until tender, about 20 minutes. Halve the sweet potatoes and scoop the flesh into a bowl. Mash with a fork until fluffy; cover and keep warm.
  • Meanwhile, pat the turkey dry and sprinkle with 1 tablespoon chile powder and 1 teaspoon salt. Heat the olive oil in a large cast-iron skillet over medium-high heat. Add the turkey and cook until browned, 3 to 4 minutes per side. Transfer to a plate.
  • Wipe out the skillet and place over high heat. Add the onion and cook, stirring, until dark around the edges, 4 to 6 minutes. Stir in the remaining 1 tablespoon chile powder and the cumin; cook 30 seconds. Add the broth, heavy cream, honey, mustard, and orange zest and juice; simmer until thickened, about 5 minutes. Add the turkey and warm through, 1 minute. Serve with the mashed sweet potatoes.

Nutrition Facts : Calories 621, Fat 20 grams, SaturatedFat 8 grams, Cholesterol 115 milligrams, Sodium 851 milligrams, Carbohydrate 63 grams, Fiber 9 grams, Protein 49 grams

SOUTHWESTERN TURKEY WITH GARLIC-ANCHO CHILI PASTE AND GRAVY



Southwestern Turkey With Garlic-Ancho Chili Paste and Gravy image

From Bon Appétit November 1994. There are several rave reviews on epicurious.com for this recipe.

Provided by lazyme

Categories     Whole Turkey

Time 5h30m

Yield 14 serving(s)

Number Of Ingredients 16

3 heads garlic
3 large dried ancho chiles, rinsed, stemmed, seeded, torn into pieces
1/2 cup corn oil
1 1/2 teaspoons ground cumin
1/2 teaspoon honey
18 lbs turkey, neck and giblets reserved
2 tablespoons corn oil
1 1/2 lbs turkey wings or 1 1/2 lbs turkey neck, cut into 1-inch pieces
1 large onion, chopped
3 stalks celery, chopped
1 large tomatoes, chopped
1 teaspoon whole allspice
5 cups chicken broth
2 cups chicken broth
6 tablespoons all-purpose flour
cayenne

Steps:

  • For paste:.
  • Preheat oven to 350°F
  • Separate heads of garlic into individual cloves (do not peel).
  • Pierce each clove once with toothpick.
  • Scatter garlic on baking sheet; roast until tender and beginning to brown, about 25 minutes.
  • Cool 5 minutes.
  • Peel garlic, cutting hard tip off each clove.
  • Pack enough garlic into 1/2-cup measuring cup to fill (about 40 cloves); reserve any remaining garlic.
  • Blend 1/2 cup garlic in processor to form course puree.
  • Meanwhile, place chilies in small saucepan.
  • Add enough water just to cover.
  • Simmer over medium-low heat until chilies are soft and most of water evaporates, about 15 minutes.
  • Add chili mixture, oil, cumin, and honey to garlic in processor.
  • Puree until smooth.
  • Season with salt and pepper. (Can be made 1 week ahead. Cover paste and garlic; chill.).
  • For turkey:.
  • Pat turkey dry.
  • Season with salt and pepper.
  • Slide hand under skin of turkey breast to loosen skin.
  • Spread 1/2 cup garlic-paste over breast under skin.
  • If stuffing turkey, spoon stuffing into main cavity.
  • Rub 2 tablespoons paste all over outside of turkey.
  • Reserve remaining paste for gravy.
  • Tie legs together loosely to hold shape of turkey.
  • Place on rack set in roasting pan. (Can be done 1 day ahead if turkey is not stuffed. Chill turkey and paste separately.).
  • Position rack in lowest third of oven and preheat to 325°F
  • Heat 2 tablespoons oil in heavy large skillet over high heat.
  • Add neck and giblets, turkey neck pieces and onion; sauté brown, about 15 minutes.
  • Place contents of skillet around turkey in pan.
  • Add celery, tomato, allspice and any reserved garlic to pan; pour in 2 cups broth.
  • Roast turkey 1 hour 30 minutes.
  • Tent turkey and entire pan loosely with heavy-duty foil.
  • Continue to roast turkey until meat thermometer inserted into thickest part of thigh registers 180°F or until juices run clear when thickest part of thigh is pierced with skewer, basting often with pan juices and 3 cups broth, about 1 hour 40 minutes longer for unstuffed turkey (about 2 hours 25 minutes longer for stuffed turkey).
  • Place turkey on platter.
  • Tent with foil; let stand at least 30 minutes.
  • Reserve mixture in pan for gravy.
  • For gravy:.
  • Using tongs, remove turkey parts from pan; discard.
  • Pour mixture in pan into sieve set over large bowl.
  • Press on solids in sieve to release liquid.
  • Spoon fat from pan juices; add enough broth to juices to measure 6 cups.
  • Stir 1/2 cup reserved garlic-chili paste in heavy saucepan over medium-high heat until liquefied.
  • Add flour and stir 1 minute (mixture will be very thick).
  • Gradually add 6 cups broth mixture, whisking until smooth.
  • Simmer until reduced to 4 1/2 cups, about 20 minutes.
  • Season with cayenne, salt and pepper.
  • Serve turkey with gravy.

Nutrition Facts : Calories 1174.8, Fat 62.4, SaturatedFat 16.1, Cholesterol 431, Sodium 791.7, Carbohydrate 11.2, Fiber 1.7, Sugar 1.6, Protein 133.4

SOUTHWESTERN TURKEY WITH GARLIC-ANCHO CHILI PASTE AND GRAVY



Southwestern Turkey with Garlic-Ancho Chili Paste and Gravy image

Categories     Food Processor     Garlic     turkey     Roast     Thanksgiving     Hot Pepper     Bon Appétit

Yield Serves 14

Number Of Ingredients 19

Paste
3 large heads garlic
3 large dried ancho chilies, rinsed, stemmed, seeded, torn into pieces
1/2 cup corn oil
1 1/2 teaspoons ground cumin
1/2 teaspoon honey
Turkey
1 17-to 18-pound turkey, neck and giblets reserved
2 tablespoons corn oil
1 1/2 pounds turkey neck or wings, cut into 1-inch pieces
1 large onion, chopped
3 celery stalks, chopped
1 large tomato, chopped
1 teaspoon whole allspice berries
5 cups canned low-salt chicken broth
Gravy
2 cups (about) canned low-salt chicken broth
6 tablespoons all purpose flour
Cayenne pepper

Steps:

  • For paste:
  • Preheat oven to 350°F. Separate heads of garlic into individual cloves (do not peel). Pierce each clove once with toothpick. Scatter garlic on baking sheet; roast until tender and beginning to brown, about 25 minutes. Cool 5 minutes. Peel garlic, cutting hard tip off each clove. Pack enough garlic into 1/2-cup measuring cup to fill (about 40 cloves); reserve any remaining garlic. Blend 1/2 cup garlic in processor to form course puree.
  • Meanwhile, place chilies in small saucepan. Add enough water just to cover. Simmer over medium-low heat until chilies are soft and most of water evaporates, about 15 minutes. Add chili mixture, oil, cumin, and honey to garlic in processor. Puree until smooth. Season with salt and pepper. (Can be made 1 week ahead. Cover paste and garlic; chill.)
  • For turkey:
  • Pat turkey dry. Season with salt and pepper. Slide hand under skin of turkey breast to loosen skin. Spread 1/2 cup garlic-paste over breast under skin. If stuffing turkey, spoon stuffing into main cavity. Rub 2 tablespoons paste all over outside of turkey. Reserve remaining paste for gravy. Tie legs together loosely to hold shape of turkey. Place on rack set in roasting pan. (Can be done 1 day ahead if turkey is not stuffed. Chill turkey and paste separately.)
  • Position rack in lowest third of oven and preheat to 325°F. Heat 2 tablespoons oil in heavy large skillet over high heat. Add neck and giblets, turkey neck pieces and onion; sauté brown, about 15 minutes. Place contents of skillet around turkey in pan. Add celery, tomato, allspice and any reserved garlic to pan; pour in 2 cups broth. Roast turkey 1 hour 30 minutes. Tent turkey and entire pan loosely with heavy-duty foil. Continue to roast turkey until meat thermometer inserted into thickest part of thigh registers 180°F. or until juices run clear when thickest part of thigh is pierced with skewer, basting often with pan juices and 3 cups broth, about 1 hour 40 minutes longer for unstuffed turkey (about 2 hours 25 minutes longer for stuffed turkey). Place turkey on platter. Tent with foil; let stand at least 30 minutes. Reserve mixture in pan for gravy.
  • For gravy:
  • Using tongs, remove turkey parts from pan; discard. Pour mixture in pan into sieve set over large bowl. Press on solids in sieve to release liquid. Spoon fat from pan juices; add enough broth to juices to measure 6 cups.
  • Stir 1/2 cup reserved garlic-chili paste in heavy saucepan over medium-high heat until liquefied. Add flour and stir 1 minute (mixture will be very thick). Gradually add 6 cups broth mixture, whisking until smooth. Simmer until reduced to 4 1/2 cups, about 20 minutes. Season with cayenne, salt and pepper.
  • Serve turkey with gravy.

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