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Arizona Turkey With Chipotle Sauce

January 27, 2023

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.

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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