Arizona Turkey With Chipotle Sauce

Romanian pastor Richard Wurmbrand spent 14 years in prison for preaching the gospel. Although his captors smashed four of his vertebrae and either cut or burned 18 holes in his body, they could not defeat him. He testified, “Alone in my cell, cold, hungry, and in rags, I danced for joy every night.” During this time he turned to a fellow prisoner, a man he had led to the Lord before they were arrested, and asked, “Have you any resentment against me that I brought you to Christ?” His response: “I have no words to express my thankfulness that you brought me to the wonderful Savior. I would never have it another way.” These two men exemplify the supernatural joy that can be experienced by believers who live on the edge of death as the result of being severely persecuted.

Unknown Author

CATEGORY	CUISINE	TAG	YIELD
Meats		Cklive10	1	Servings

INGREDIENTS

1		Fresh or frozen turkey
		thawed 12-pound
1 1/2	t	Ground cumin
1	t	Chili powder
1	t	Dried rubbed sage
3/4	t	Garlic powder 1/2 teaspoon
		ground red
		pepper
1/4	t	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	T	Tomato paste
1	T	Worcestershire sauce
1/4	c	All-purpose flour
		Chile peppers
		Assorted herb sprigs
		optional

INSTRUCTIONS

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.

A Message from our Provider:

“No one has been misunderstood like God”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1260 Calories From Fat: 271 Total Fat: 30g Cholesterol: 421.3mg Sodium: 7321.9mg Potassium: 4561.8mg Carbohydrates: 75.7g Fiber: 11.1g Sugar: 13.3g Protein: 168.2g