Chile Rubbed Turkey Food

ANCHO-RUBBED TURKEY

Steps:

• Cook the ancho chiles, sesame seeds and cumin seeds in a small dry skillet over medium heat, stirring, until the seeds are toasted and the anchos are pliable, 3 minutes. Transfer the anchos to a bowl; transfer the seeds to a food processor. Cover the anchos with hot water and let soften, 5 to 10 minutes; drain, then remove the stems and seeds. Add the anchos to the food processor. Add the Fresno chile, garlic, scallions, parsley and cilantro leaves, olive oil, raisins and 1 tablespoon salt to the food processor. Pulse to make a paste.
• Remove the neck and giblets from the turkey; set aside for the gravy. Pat the turkey dry with paper towels. Work your fingers between the skin and the meat on the breast and the top of the legs. Rub the chile paste under the skin and on the outside. Stuff the parsley and cilantro stems into the cavity. Season inside and out with 1 tablespoon salt and a few grinds of pepper. Tie the legs together with kitchen twine. Put the turkey on a rack set in a large roasting pan; tuck the wings under the body. Cover with plastic wrap; refrigerate at least 4 hours and up to 24 hours.
• Position an oven rack in the lowest position (remove the other racks); preheat to 350 degrees F. Uncover the turkey and let stand at room temperature 30 minutes. Roast until a thermometer inserted into the thigh registers 165 degrees F, 2 1/2 to 3 hours, tenting any parts that brown too quickly with foil. Meanwhile, start your gravy (or serve this turkey with defatted pan drippings).
• Transfer the turkey to a cutting board and let rest 30 minutes before carving. Serve with the gravy or pan drippings.

CHILE-RUBBED THANKSGIVING ROAST TURKEY

Steps:

• Using kitchen shears, cut open guajillo and ancho chiles along one side; place seeds in large bowl; set aside. Open chiles and place flat in a large dry skillet over medium heat. Cook, turning once, until lightly puffed and toasted, about 4 minutes. Add chiles de árbol and cumin seeds; toast until fragrant, about 1 minute. Transfer to bowl with chile seeds, add 4 cups boiling water, and let soak until softened, about 10 minutes.
• Purée chile mixture with soaking liquid, onion, and garlic in a blender.
• Combine beer, brown sugar, 1 bunch oregano, 1 cup salt, 3 cups chile paste, and 8 cups water in a very large stock pot. Add turkey, cover, and chill at least 12 hours and up to 14 hours.
• Remove turkey from brine; pat dry. Place, breast side up, on a rack set in a large roasting pan. Mix remaining 2 1/2 teaspoon salt into remaining 1 1/2 cups chile paste. Working from neck end of turkey, gently loosen skin from breasts and rub under skin and all over outside of bird. Chill turkey at least 8 hours and up to 12 hours.
• Preheat oven to 375°F. Stuff turkey with onion, garlic, and remaining bunch of oregano; tie legs together with kitchen twine. Add broth and 2 cups water to pan and roast turkey 30 minutes. Reduce oven temperature to 325°F and roast, basting every 30-40 minutes with melted butter, adding more broth or water as needed to maintain some liquid in pan, and tenting with foil if turkey browns too quickly, until an instant-read thermometer inserted into thickest part of thigh registers 165°F, 2 1/2-3 hours longer.
• Transfer turkey to a platter; tent with foil. Let rest at least 30 minutes before carving.
• Meanwhile, strain pan drippings into a measuring cup. Let sit 30 minutes, then skim fat from surface. Bring to a boil in a medium saucepan; reduce heat and simmer until reduced to 1 cup. Stir in lime juice.
• Garnish turkey as desired and serve with pan sauce alongside.

CHILI-RUBBED TURKEY CUTLETS WITH BLACK-EYED PEAS

Steps:

• Combine the chili powder and lime juice in a medium bowl. Add the turkey and turn to coat; let marinate 10 minutes. Bring a medium saucepan of water to a boil. Add the couscous and cook until tender, 8 to 10 minutes; drain. Meanwhile, heat 1 tablespoon olive oil in a large cast-iron skillet over medium-high heat. Add the corn, black-eyed peas and celery and cook, stirring occasionally, until they begin to soften, about 3 minutes. Add the tomatoes, scallions, parsley, 1/2 teaspoon salt, and pepper to taste and cook until warmed through, about 2 more minutes; transfer to a large bowl. Add the couscous to the bowl along with 1 tablespoon olive oil, and salt and pepper to taste; toss. Wipe out the skillet; add the remaining 1 tablespoon olive oil and heat over medium-high heat. Add the turkey and cook until browned, about 3 minutes per side; add salt and pepper. Serve with the couscous.

ROAST TURKEY RUBBED WITH ACHIOTE-CHIPOTLE BUTTER

Steps:

• Heat the oven to 400 degrees. For the butter mixture, place chipotles and garlic in the food processor; process to a paste. Add the achiote paste, thyme, sage and orange zest; process until combined. Add the butter gradually, pulsing until smooth.
• Rub the bird inside and out with the salt; rub with the butter mixture, working some of the butter between the skin and the breast as well. Place the garlic, onions, orange halves, carrot, celery, thyme, sage and bay leaves inside the turkey cavity. Tie the turkey legs together with butcher's twine.
• Place the bird on a rack in a large roasting pan. Pour enough of the broth into the pan to cover the bottom of the pan by about ½ inch.
• Roast 30 minutes; reduce heat to 350 degrees. Cook, basting the bird with broth every 30 minutes, adding more broth to the pan as needed. Cook until a thermometer inserted in the thickest part of the thigh reaches 165 degrees, about 2½ hours. Transfer turkey to a cutting board; set aside, loosely covered with foil, 30 minutes.
• For the gravy, skim off the fat from the pan drippings; pour fat into a large skillet. Reserve pan drippings in the roasting pan. Heat the fat over medium heat; slowly whisk in flour, whisking until mixture begins to brown and thicken, about 10 minutes. Slowly whisk in all but { cup of the remaining broth.
• Heat mixture to a simmer over medium heat; slowly whisk this mixture into the reserved drippings in the roasting pan; heat. (If the gravy is too thick, add the reserved broth until you reach the desired consistency.) Carve turkey; serve with gravy.
• Note: Achiote paste, made from annatto seeds, is available in Latin American markets.

ROAST TURKEY BREAST WITH CHIPOTLE-HERB RUB RECIPE

Steps:

• Preheat the oven to 325°F
• Rinse the turkey breast under cold running water and pat it dry with paper towels. Place it in a baking dish and set it aside.
• Combine the chipotle pepper, herbs, garlic, salt and pepper in a mortar and pestle or chop them on a cutting board until they form a paste.
• Add the olive oil to the mortar and pestle or transfer the mixture to a small bowl and add the olive oil.
• Rub the turkey breast with the chipotle paste.
• Carefully slip your fingers under the skin and put more paste between the skin and the meat.
• Roast the turkey breast in the oven for about 2 hours.
• Let the turkey rest at room temperature for about 15 minutes before carving.

CHILE-CITRUS TURKEY BREAST

Steps:

• Toast chiles in a dry skillet over medium heat, turning occasionally, until slightly softened and pliable, about 5 minutes. Remove seeds and ribs. Place chiles in a small bowl and cover with boiling water. Let stand 15 minutes.
• Using a slotted spoon, transfer chiles to a blender. Add orange and lime juices, garlic, onion, and salt; blend until smooth. Transfer 3/4 cup sauce to small bowl and refrigerate.
• Rub turkey with remaining sauce and place in a baking dish. Cover with plastic wrap and marinate in refrigerator at least 2 hours (up to 12 hours).
• Remove turkey from refrigerator 30 minutes before cooking. Preheat oven to 400 degrees Fahrenheit.
• Roast in oven for about 1 hour to 1 hour and 20 minutes, until internal temperature reaches 165 degrees Fahrenheit. Transfer turkey to a cutting board; let stand about 10 minutes before slicing. Serve with warm tortillas and reserved sauce.

ADOBO TURKEY WITH RED-CHILE GRAVY

Steps:

• Make adobo:
• Slit chiles lengthwise, then stem and seed. Heat a large heavy skillet (not nonstick) over medium heat until hot, then toast chiles in batches, opening them flat, turning and pressing with tongs, until more pliable and slightly changed in color, about 30 seconds per batch.
• Transfer to a bowl and cover chiles with boiling-hot water, then soak until softened, about 15 minutes.
• Meanwhile, toast spices in a small heavy skillet over medium-low heat, stirring frequently, until fragrant, about 3 minutes.
• Drain chiles, discarding liquid, and purée in a blender with spices, garlic, herbs, vinegar, water, oil, and 2 teaspoon salt until very smooth, about 1 minute. Set aside 1/2 cup adobo for gravy.
• Marinate turkey:
• Rinse turkey inside and out and pat dry. Sprinkle 2 teaspoons salt evenly in turkey cavities and all over skin, then rub remaining adobo (a scant 3/4 cup) all over turkey, including cavities. Fold neck skin under body, then tuck wing tips under breast and tie drumsticks together with string. Transfer to rack in roasting pan and marinate, covered with plastic wrap and chilled, at least 8 hours and up to 24.
• Roast turkey:
• Let turkey stand, covered, at room temperature 1 hour.
• Preheat oven to 350°F with rack in lower third.
• Add 1 cup water to pan and roast turkey 1 hour.
• Brush turkey with oil and add remaining cup water, then tent loosely with foil and rotate pan. Roast (if bottom of pan becomes dry, add 1/2 cup more water) until an instant-read thermometer inserted into fleshy part of each thigh (test both; close to but not touching bone) registers 170°F, 1 3/4 to 2 3/4 hours more (total roasting time: 2 3/4 to 3 3/4 hours).
• Carefully tilt turkey so juices from inside large cavity run into pan. Transfer turkey to a platter and let stand, uncovered, 30 minutes (temperature of thigh meat will rise to 175 to 180°F).
• Make gravy while turkey stands:
• Straddle roasting pan across 2 burners, then add 1 cup turkey stock and boil over high heat, stirring and scraping up brown bits, 2 minutes. Strain pan juices through a fine-mesh sieve into 2-quart measure and skim off fat (or use a fat separator), reserving fat. Add enough turkey stock to liquid to bring total to 5 cups.
• Whisk together flour, 6 tablespoon reserved fat (if there is less, add melted butter), and reserved 1/2 cup adobo in a heavy medium saucepan, then cook over medium heat, whisking constantly, 3 minutes (mixture will be thick). Add pan juices and stock in a fast stream, whisking constantly to prevent lumps. Bring to a boil, whisking, then simmer, whisking occasionally, until thickened, 10 to 15 minutes. Season with salt.
• Serve turkey with gravy.

SPICE-RUBBED TURKEY

Steps:

• In a small bowl combine the first five ingredients. With fingers, carefully loosen skin from the turkey; rub half the spice mixture under the skin., Brush turkey with oil. Rub remaining spice mixture over turkey. Place lemons inside the neck and body cavity. Tuck wings under turkey; tie drumsticks together., Arrange onions in a shallow roasting pan coated with cooking spray. Place turkey, breast side up, over onions., Bake, uncovered, at 325° for 3-1/2 to 4 hours or until a thermometer inserted in thigh reads 180°, basting occasionally with pan drippings. Cover loosely with foil if turkey browns too quickly. Cover and let stand for 20 minutes before carving., Remove lemons from cavity. When cool enough to handle, halve lemons and squeeze juice over turkey if desired. Discard onions.