Best Adobo Turkey With Red Chile Gravy Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ADOBO TURKEY WITH RED-CHILE GRAVY



Adobo Turkey With Red-Chile Gravy image

Tired of the same old turkey? Let this recipe spice up your next Thankgiving. From Gourmet Nov. 2008

Provided by cookiedog

Categories     Whole Turkey

Time P1DT1h15m

Yield 8 serving(s)

Number Of Ingredients 18

4 dried guajillo chilies, wiped clean (2 ounces)
3 dried ancho chiles, wiped clean (1 1/2 ounces)
2 teaspoons cumin seeds
1 cinnamon stick, smashed (1/2 inch piece)
2 whole allspice
1 clove
4 garlic cloves, smashed
1 1/2 teaspoons dried oregano
1 1/2 teaspoons thyme leaves
1/3 cup cider vinegar
3 tablespoons water
2 tablespoons vegetable oil
1 (12 -14 lb) whole turkey (neck and giblets, excluding liver, reserved for turkey stock)
2 cups water, divided
1 tablespoon vegetable oil
4 cups classic turkey stock, divided
1/3 cup all-purpose flour
melted unsalted butter, if necessary

Steps:

  • Make adobo: Slit chiles lengthwise, then stem and seed. Heat a large heavy skillet (not nonstick) over medium heat until hot, then toast chiles in batches, opening them flat, turning and pressing with tongs, until more pliable and slightly changed in color, about 30 seconds per batch.
  • Transfer to a bowl and cover chiles with boiling-hot water, then soak until softened, about 15 minutes.
  • Meanwhile, toast spices in a small heavy skillet over medium-low heat, stirring frequently, until fragrant, about 3 minutes.
  • Drain chiles, discarding liquid, and purée in a blender with spices, garlic, herbs, vinegar, water, oil, and 2 teaspoon salt until very smooth, about 1 minute. Set aside 1/2 cup adobo for gravy.
  • Marinate turkey: Rinse turkey inside and out and pat dry. Sprinkle 2 teaspoons salt evenly in turkey cavities and all over skin, then rub remaining adobo (a scant 3/4 cup) all over turkey, including cavities. Fold neck skin under body, then tuck wing tips under breast and tie drumsticks together with string. Transfer to rack in roasting pan and marinate, covered with plastic wrap and chilled, at least 8 hours and up to 24.
  • Roast turkey: Let turkey stand, covered, at room temperature 1 hour.
  • Preheat oven to 350°F with rack in lower third.
  • Add 1 cup water to pan and roast turkey 1 hour.
  • Brush turkey with oil and add remaining cup water, then tent loosely with foil and rotate pan. Roast (if bottom of pan becomes dry, add 1/2 cup more water) until an instant-read thermometer inserted into fleshy part of each thigh (test both; close to but not touching bone) registers 170°F, 1 3/4 to 2 3/4 hours more (total roasting time: 2 3/4 to 3 3/4 hours).
  • Carefully tilt turkey so juices from inside large cavity run into pan. Transfer turkey to a platter and let stand, uncovered, 30 minutes (temperature of thigh meat will rise to 175 to 180°F).
  • Make gravy while turkey stands: Straddle roasting pan across 2 burners, then add 1 cup turkey stock and boil over high heat, stirring and scraping up brown bits, 2 minutes. Strain pan juices through a fine-mesh sieve into 2-quart measure and skim off fat (or use a fat separator), reserving fat. Add enough turkey stock to liquid to bring total to 5 cups.
  • Whisk together flour, 6 tablespoon reserved fat (if there is less, add melted butter), and reserved 1/2 cup adobo in a heavy medium saucepan, then cook over medium heat, whisking constantly, 3 minutes (mixture will be thick). Add pan juices and stock in a fast stream, whisking constantly to prevent lumps. Bring to a boil, whisking, then simmer, whisking occasionally, until thickened, 10 to 15 minutes. Season with salt.
  • Serve turkey with gravy.
  • (The Adobo can be made 1 week ahead).

Nutrition Facts : Calories 895.6, Fat 46.1, SaturatedFat 12.1, Cholesterol 338.6, Sodium 332.4, Carbohydrate 10.9, Fiber 2.5, Sugar 0.1, Protein 103.4

ADOBO RUBBED THANKSGIVING TURKEY



Adobo Rubbed Thanksgiving Turkey image

This is the way turkey is prepared in Puerto Rico, where it is seasoned the same way a pork shoulder is. It is called "pavochon", which translates literally as "turkeypork", due to its distinctive flavor. It is also served during the Holidays as an alternative to pork.

Provided by sebastian antonio

Categories     Whole Turkey

Time 6h30m

Yield 12 people

Number Of Ingredients 7

1 (12 -14 lb) whole turkey
1 garlic clove, minced
1 peppercorn
1/4 teaspoon dried oregano
1 teaspoon salt
1 teaspoon olive oil
1/2 teaspoon white vinegar or 1/2 teaspoon lime juice

Steps:

  • 1 Grind the peppercorns, mix all ingredients.
  • 2 Rub over turkey.
  • 3 Place on big container, covered or large freezer bag, place in the refrigerator, and marinate overnight.
  • 4 Pre heat oven to 400 degrees.
  • 5 Place turkey in the oven and cook at 400 degrees for the first half hour, then bring temperature down to 325 degrees, and cook 30 min for each pound.

Nutrition Facts : Calories 535, Fat 27, SaturatedFat 7.6, Cholesterol 225.8, Sodium 409.7, Carbohydrate 0.1, Protein 67.8

SLOW-COOKED RED CHILE TURKEY



Slow-Cooked Red Chile Turkey image

Anyone who has spent time in New Mexico knows that fiery red chile sauce, made with local dried chiles, finds its way into most meals there, enhancing plates of huevos rancheros or enchiladas. But just as often, it is the base for a meat stew, usually beef, pork or lamb. The dish is known as carne adovada, and it is insanely good. Yes, there probably is a roasted turkey in most homes for Thanksgiving, and maybe a steaming pot of tamales. But the thought occurred to me that turkey thighs (the tastiest part of the bird) simmered in red chile would be a welcome substitute. It turns out I was right. Slowly braised for 2 hours, this spicy turkey is succulent and tender.

Provided by David Tanis

Categories     dinner, lunch, roasts, main course

Time 3h

Yield 8 to 10 servings

Number Of Ingredients 10

6 large turkey thighs, about 6 pounds
Salt and pepper
6 ounces dried New Mexico chiles, about 24 large pods
2 tablespoons vegetable oil
1 large onion, finely diced
1/2 teaspoon coriander seeds, toasted and ground
1/2 teaspoon cumin seeds, toasted and ground
8 garlic cloves, minced
1 bay leaf
Cilantro sprigs (optional)

Steps:

  • Season turkey generously with salt and pepper, then set aside at room temperature.
  • Heat oven to 400 degrees. Quickly rinse chiles and pat dry. Put chiles on a baking sheet in one layer and bake just until fragrant and lightly toasted, about 5 to 7 minutes, then cool. (Alternatively, toast chiles in batches in a dry cast-iron pan over medium-high heat, turning them frequently.) Split chiles lengthwise with a sharp knife. Remove and discard stems and seeds (wear gloves if you have sensitive skin).
  • Put chiles in a saucepan, cover with 4 cups water and bring to a boil. Turn heat to low and simmer for 10 minutes, then let cool.
  • Remove chiles from cooking liquid and place in a blender jar. Add a cup or so of cooking liquid and purée to a smooth paste, adding more liquid if the mixture seems very thick.
  • Put a large wide skillet over medium-high heat. Add oil, then add onion and a little salt. Cook, stirring occasionally, until onion is softened, 5 minutes or so. Lower heat as necessary to keep onion from browning. Add coriander, cumin, garlic and bay leaf, then add chile purée and let simmer for 8 to 10 minutes, stirring occasionally. You should have about 4 cups sauce.
  • Put seasoned turkey in a Dutch oven or deep roasting pan. Pour red chile sauce over, making sure meat is well coated. Cover and bake at 400 degrees for 30 minutes, then reduce heat to 350 degrees and bake for 1 1/2 hours, until turkey falls from the bone when probed with a fork.
  • To serve, put turkey on a platter and cut meat into large pieces. Nap with sauce and garnish with cilantro sprigs. For more casual dining, serve directly from pot.

Nutrition Facts : @context http, Calories 370, UnsaturatedFat 11 grams, Carbohydrate 4 grams, Fat 18 grams, Fiber 1 gram, Protein 45 grams, SaturatedFat 5 grams, Sodium 722 milligrams, Sugar 2 grams, TransFat 0 grams

Adobo turkey with red chile gravy is a delicious dish that combines traditional turkey with the bold and spicy flavors of adobo and red chile. Made with a blend of spices, vinegar, and chile peppers, adobo is a popular seasoning in Latin American cuisine. The addition of a rich and tangy red chile gravy elevates the dish to a new level of flavor, making it an ideal choice for holiday dinners, special occasions, or anytime you want to impress your guests.

Ingredients:

To make adobo turkey with red chile gravy, you will need the following ingredients:
  • 1 12-14 lb. turkey, thawed and cleaned
  • For the adobo marinade:
    • 2 tablespoons ground cumin
    • 1 tablespoon paprika
    • 1 tablespoon dried oregano
    • 1 tablespoon garlic powder
    • 1 tablespoon onion powder
    • 1 tablespoon salt
    • 1 tablespoon black pepper
    • 1/2 cup apple cider vinegar
    • 1/4 cup olive oil
  • For the red chile gravy:
    • 2 cups chicken broth
    • 3 tablespoons all-purpose flour
    • 3 tablespoons butter
    • 2 teaspoons ground cumin
    • 2 teaspoons chili powder
    • 2 teaspoons dried oregano
    • 1 teaspoon garlic powder
    • 1/2 teaspoon salt
    • 1/2 teaspoon black pepper
    • 1 cup canned diced tomatoes with green chiles, drained

Instructions:

To prepare adobo turkey with red chile gravy, follow these instructions:
Step 1: Make the adobo marinade
In a small bowl, combine the cumin, paprika, oregano, garlic powder, onion powder, salt, black pepper, apple cider vinegar, and olive oil. Stir well to combine.
Step 2: Marinade the turkey
Place the turkey in a large baking dish and pour the adobo marinade over the top, making sure to cover the entire bird. Use your hands or a basting brush to rub the marinade into the turkey, making sure to get it under the skin and in all the crevices. Cover the dish with plastic wrap and refrigerate for at least 2 hours, or overnight.
Step 3: Roast the turkey
Preheat your oven to 350 degrees F. Remove the turkey from the marinade and place it in a roasting pan. Roast the turkey for about 3-4 hours, or until the internal temperature of the thigh reaches 165 degrees F. Baste the turkey with the marinade every 30 minutes, and cover the breast with foil if it starts to get too dark.
Step 4: Make the red chile gravy
While the turkey is roasting, make the red chile gravy. Melt the butter in a saucepan over medium heat. Add the flour and whisk until smooth. Cook the mixture for 2-3 minutes, or until it starts to turn golden brown. Gradually whisk in the chicken broth, making sure to whisk out any lumps. Add the cumin, chili powder, oregano, garlic powder, salt, and pepper, and stir well to combine. Bring the gravy to a simmer and cook for 10-15 minutes, or until it thickens. Stir in the canned tomatoes and green chiles, and cook for an additional 5 minutes.
Step 5: Serve and enjoy
Once the turkey is cooked, remove it from the oven and let it rest for 15-20 minutes before carving. Serve the turkey with the red chile gravy, and enjoy!

Conclusion:

As you can see, adobo turkey with red chile gravy is a savory and delicious dish that combines the bold flavors of adobo with the tangy and spicy flavors of red chile. The marinade and gravy work together to create a perfectly seasoned and juicy turkey that is sure to impress your guests. Whether you're making it for a holiday dinner or a special occasion, this dish will quickly become a family favorite.
Adobo turkey with red chile gravy is a popular dish in Mexican cuisine. The dish is made by marinating the turkey in adobo sauce and then cooking it in a slow cooker with red chile gravy. This dish is perfect for the holidays or for any occasion where you want to impress your guests with a delicious and flavorful meal. Here are some valuable tips for making adobo turkey with red chile gravy.

Tip 1: Choosing the Right Turkey

Choosing the right turkey is important for making adobo turkey with red chile gravy. You want to choose a turkey that is fresh and not frozen. Fresh turkeys are more flavorful and tender than frozen turkeys. Also, make sure to choose a turkey that is the right size for your slow cooker. A 12- to 14-pound turkey is perfect for a 6-quart slow cooker.

Tip 2: Marinating the Turkey

Marinating the turkey in adobo sauce is crucial for the flavor of the dish. You want to marinate the turkey for at least 12 hours or overnight. This will allow the turkey to absorb the flavors of the adobo sauce, resulting in a more flavorful and tender turkey. You can make the adobo sauce at home, or you can buy pre-made adobo sauce from the store.

Tip 3: Browning the Turkey

Browning the turkey before cooking it in the slow cooker is an important step for achieving a crispy and golden-brown skin. You can do this by placing the turkey in a hot skillet with oil and searing it on all sides. This will not only give the turkey a nice color, but it will also help trap the juices inside the meat, resulting in a juicier and more flavorful turkey.

Tip 4: Making the Red Chile Gravy

Making the red chile gravy is easy and adds a delicious flavor to the dish. You can make the gravy by sautéing onions and garlic in a skillet, then adding in the red chile sauce and chicken broth. You can also add in other spices like cumin, oregano, and cinnamon for added flavor.

Tip 5: Cooking the Turkey in the Slow Cooker

Cooking the turkey in the slow cooker is the easiest part of the recipe. Once you have marinated the turkey and browned it, you can simply place it in the slow cooker and pour the red chile gravy over it. Cook the turkey on low for 6 to 7 hours, or until the internal temperature reaches 165°F.

Tip 6: Serving the Adobo Turkey with Red Chile Gravy

Serving the adobo turkey with red chile gravy is simple. You can carve the turkey and place it on a serving platter, then pour the red chile gravy over it. You can also serve the gravy on the side for guests to add as much as they like. This dish pairs well with traditional Thanksgiving sides like mashed potatoes, stuffing, and green beans.

Conclusion

Adobo turkey with red chile gravy is a delicious and flavorful dish that is perfect for any occasion. By following these valuable tips, you can create a delicious and juicy turkey that will impress your guests. Whether you are making this dish for the holidays or for a family dinner, it is sure to be a hit.

Related Topics