Best Achiote Butter Basted Turkey With Ancho Chili Gravy Recipes
SOUTHWESTERN TURKEY WITH GARLIC-ANCHO CHILI PASTE AND GRAVY
From Bon Appétit November 1994. There are several rave reviews on epicurious.com for this recipe.
Provided by lazyme
Categories Whole Turkey
Time 5h30m
Yield 14 serving(s)
Number Of Ingredients 16
Steps:
- For paste:.
- Preheat oven to 350°F
- 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 325°F
- Heat 2 tablespoons oil in heavy large skillet over high heat.
- Add neck and giblets, turkey neck pieces and onion; sauté 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 180°F 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.
Nutrition Facts : Calories 1174.8, Fat 62.4, SaturatedFat 16.1, Cholesterol 431, Sodium 791.7, Carbohydrate 11.2, Fiber 1.7, Sugar 1.6, Protein 133.4
ROAST TURKEY RUBBED WITH ACHIOTE-CHIPOTLE BUTTER
This holiday centerpiece is from chef John Manion of Mas restaurant. If you wish, substitute homemade turkey stock made with the turkey neck and giblets, carrots, onions, celery and one 7-ounce can of chipotles in adobo for the canned chicken stock called for here. Manion also likes to brine the bird overnight in salted water seasoned with brown sugar, achiote paste and vinegar. Do it if you have time. To brine it, I use about 1 gallon of water. Heat it up and dissolve 1 cup of salt into it, 1/2 cup white vinegar, 3 tablespoons brown sugar and some achiote paste. Let the turkey sit in the brine for 10-12 hours before roasting.
Provided by Carrlin
Categories Whole Turkey
Time 3h50m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- Heat the oven to 400 degrees. For the butter mixture, place chipotles and garlic in the food processor; process to a paste. Add the achiote paste, thyme, sage and orange zest; process until combined. Add the butter gradually, pulsing until smooth.
- Rub the bird inside and out with the salt; rub with the butter mixture, working some of the butter between the skin and the breast as well. Place the garlic, onions, orange halves, carrot, celery, thyme, sage and bay leaves inside the turkey cavity. Tie the turkey legs together with butcher's twine.
- Place the bird on a rack in a large roasting pan. Pour enough of the broth into the pan to cover the bottom of the pan by about ½ inch.
- Roast 30 minutes; reduce heat to 350 degrees. Cook, basting the bird with broth every 30 minutes, adding more broth to the pan as needed. Cook until a thermometer inserted in the thickest part of the thigh reaches 165 degrees, about 2½ hours. Transfer turkey to a cutting board; set aside, loosely covered with foil, 30 minutes.
- For the gravy, skim off the fat from the pan drippings; pour fat into a large skillet. Reserve pan drippings in the roasting pan. Heat the fat over medium heat; slowly whisk in flour, whisking until mixture begins to brown and thicken, about 10 minutes. Slowly whisk in all but { cup of the remaining broth.
- Heat mixture to a simmer over medium heat; slowly whisk this mixture into the reserved drippings in the roasting pan; heat. (If the gravy is too thick, add the reserved broth until you reach the desired consistency.) Carve turkey; serve with gravy.
- Note: Achiote paste, made from annatto seeds, is available in Latin American markets.
Nutrition Facts : Calories 819.6, Fat 46.8, SaturatedFat 18.6, Cholesterol 297.9, Sodium 1926.9, Carbohydrate 12.5, Fiber 1.2, Sugar 3.6, Protein 82.1
SOUTHWESTERN TURKEY WITH GARLIC-ANCHO CHILI PASTE AND GRAVY
Categories Food Processor Garlic turkey Roast Thanksgiving Hot Pepper Bon Appétit
Yield Serves 14
Number Of Ingredients 19
Steps:
- For paste:
- Preheat oven to 350°F. 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 325°F. Heat 2 tablespoons oil in heavy large skillet over high heat. Add neck and giblets, turkey neck pieces and onion; sauté 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 180°F. 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.
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Achiote Butter Basted Turkey with Ancho Chili Gravy Recipes
Turkey is a consistent staple of Thanksgiving and sometimes, the same old recipes can get boring. If you're looking for a new, flavorful turkey recipe, this achiote butter basted turkey with ancho chili gravy recipe is the perfect one for you.The Flavor of Achiote Butter:
Achiote is a spice commonly used in Latin American cooking. It is also known as annatto and gives everything it touches a beautiful deep, red-orange color. When combined with butter, it creates a delicious and aromatic blend of flavors that will make your turkey pop.The Importance of Basting:
The key to making a flavorful turkey is by basting it regularly throughout the cooking process. Basting is a technique where you coat the turkey in a liquid or sauce to keep the meat juicy and flavorful. In this recipe, the achiote butter is used to baste the turkey.Ancho Chili Gravy:
This recipe also includes an ancho chili gravy, which is a delicious way to add some extra flavor to your turkey. The ancho chili adds a mild, smoky flavor that pairs perfectly with the rich flavors of the achiote butter.The Recipe:
If you're ready to try this recipe for yourself, here are the ingredients you'll need: - 1 10-12 lb turkey - 1/2 cup unsalted butter, softened - 2 tbsp achiote paste - 4 garlic cloves, minced - 1 tsp dried oregano - 1 tsp salt - 1/2 tsp black pepper - 1 cup chicken broth - 2 tbsp olive oil - 2 tbsp all-purpose flour - 2 cups chicken broth - 2 dried ancho chilies, stemmed and seededHow to Make Achiote Butter Basted Turkey:
1. Preheat your oven to 425°F. 2. Rinse the turkey inside and out with cold water and pat dry with paper towels. 3. In a small bowl, mix together the softened butter, achiote paste, garlic, oregano, salt, and black pepper. 4. Starting at the neck end of the turkey, loosen the skin by gently pushing your fingers between the skin and the meat. 5. Rub the achiote butter mixture under the skin and all over the turkey. 6. Place the turkey in a roasting pan and pour 1 cup of chicken broth into the pan. 7. Roast the turkey for 30 minutes, then reduce the heat to 350°F. 8. Baste the turkey with the pan juices every 15-20 minutes. Continue roasting until the temperature of the thickest part of the turkey registers 165°F, about 2 1/2 - 3 hours.How to Make Ancho Chili Gravy:
1. While the turkey is roasting, heat the olive oil in a saucepan over high heat. 2. Add the flour and cook, stirring constantly, for about 1-2 minutes or until the mixture is golden brown. 3. Add the chicken broth and whisk to combine. 4. Add the ancho chilies and bring the mixture to a boil. 5. Reduce the heat to low and simmer for 15-20 minutes or until the ancho chilies are soft. 6. Remove the ancho chilies from the pan and puree the mixture in a blender until smooth. 7. Return the puree to the pan and simmer for an additional 5-10 minutes or until the gravy thickens. 8. Serve the ancho chili gravy with the achiote butter basted turkey.Conclusion:
This achiote butter basted turkey with ancho chili gravy recipe is a delicious way to add some flavor to your Thanksgiving dinner. The achiote butter and ancho chili gravy work together to create a wonderfully rich and smoky flavor that will impress all of your guests. Don't be afraid to try something new this year and give this recipe a try!
Thanksgiving is the time when the entire family gets together to enjoy amazing food, good company, and a great time. Turkey is the quintessential dish that is prepared on this occasion. It is not just the taste, but the process of preparing the turkey that makes it so special. One of the delicious ways to prepare turkey is Achiote butter-basted turkey with ancho chili gravy. It is a perfect blend of flavors and a great alternative to traditional roasted turkey for Thanksgiving.