| 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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