| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Cklive10 | 1 | servings | |
INGREDIENTS
| 1 | Fresh or frozen turkey; thawed (12-pound) | |
| 1 1/2 | ts | Ground cumin |
| 1 | ts | Chili powder |
| 1 | ts | Dried rubbed sage |
| 3/4 | ts | Garlic powder 1/2 teaspoon ground red |
| ; pepper | ||
| 1/4 | ts | Ground tumeric |
| Cooking spray | ||
| 1/2 | c | Boiling water |
| 1 | Chipotle chiles; up to 2 | |
| 3 3/4 | c | Fat-free; less-sodium chicken |
| ; broth, divided | ||
| 3 | tb | Tomato paste |
| 1 | tb | Worcestershire sauce |
| 1/4 | c | All-purpose flour |
| Chile peppers | ||
| Assorted herb sprigs; (optional) |
INSTRUCTIONS
CHIPOTLE SAUCE To make turkey: Preheat oven to 350 degrees. 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. 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 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 degrees for 3 hours or until thermometer registers 180 degrees. (Cover loosely with foil if it 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, and membranes. Combine chiles and 1/2 cup broth in a blender, and 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-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. Dran 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 ia 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. Granish with fresh chiles and herbs, if desired. Yield: 12 servings Converted by MC_Buster. Recipe by: COOKING LIVE SHOW #CL9233 Converted by MM_Buster v2.0l.
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