INGREDIENTS

INSTRUCTIONS

For paste:  Preheat oven to 350F. Separate heads of garlic into
individual cloves  (do not peel). Pierce each clove once with
toothpick. Scatter garlic  on baking sheet; roast until tender and
beginning to brown, about 25  minutes. Cool 5 minutes. Peel garlic,
cutting hard tip off each  clove. Pack enough garlic into 1/2-cup
measuring cup to fill (about  40 cloves); reserve any remaining garlic.
Blend 1/2 cup garlic in  processor to form course puree.  Meanwhile,
place chilies in small saucepan. Add enough water just to  cover.
Simmer over medium-low heat until chilies are soft and most of  water
evaporates, about 15 minutes. Add chili mixture, oil, cumin,  and honey
to garlic in processor. Puree until smooth. Season with  salt and
pepper. (Can be made 1 week ahead. Cover paste and garlic;  chill.)
For turkey:  Pat turkey dry. Season with salt and pepper. Slide hand
under skin of  turkey breast to loosen skin. Spread 1/2 cup
garlic-paste over breast  under skin. If stuffing turkey, spoon
stuffing into main cavity. Rub 2  tablespoons paste all over outside of
turkey. Reserve remaining paste  for gravy. Tie legs together loosely
to hold shape of turkey. Place  on rack set in roasting pan. (Can be
done 1 day ahead if turkey is  not stuffed. Chill turkey and paste
separately.)  Position rack in lowest third of oven and preheat to
325F. Heat 2  tablespoons oil in heavy large skillet over high heat.
Add neck and  giblets, turkey neck pieces and onion; saute brown, about
15 minutes.  Place contents of skillet around turkey in pan. Add
celery, tomato,  allspice and any reserved garlic to pan; pour in 2
cups broth. Roast  turkey 1 hour 30 minutes. Tent turkey and entire pan
loosely with  heavy-duty foil. Continue to roast turkey until meat
thermometer  inserted into thickest part of thigh registers 180F. or
until juices  run clear when thickest part of thigh is pierced with
skewer, basting  often with pan juices and 3 cups broth, about 1 hour
40 minutes  longer for unstuffed turkey (about 2 hours 25 minutes
longer for  stuffed turkey). Place turkey on platter. Tent with foil;
let stand  at least 30 minutes. Reserve mixture in pan for gravy.  For
gravy:  Using tongs, remove turkey parts from pan; discard. Pour
mixture in  pan into sieve set over large bowl. Press on solids in
sieve to  release liquid. Spoon fat from pan juices; add enough broth
to juices  to measure 6 cups.  Stir 1/2 cup reserved garlic-chili paste
in heavy saucepan over  medium-high heat until liquefied. Add flour and
stir 1 minute  (mixture will be very thick). Gradually add 6 cups broth
mixture,  whisking until smooth. Simmer until reduced to 4 1/2 cups,
about 20  minutes. Season with cayenne, salt and pepper.  Serve turkey
with gravy.  Serves 14.  Bon Appetit November 1994  Converted by
MC_Buster.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 7498
Calories From Fat: 2569
Total Fat: 284.8g
Cholesterol: 2972.2mg
Sodium: 8045.9mg
Potassium: 11226.7mg
Carbohydrates: 264.4g
Fiber: 10.6g
Sugar: 125.8g
Protein: 911.8g