ROAST TURKEY WITH GREEN CHILES, GARLIC, AND RED CHILE GRAVY

ROAST TURKEY WITH GREEN CHILES, GARLIC, AND RED CHILE GRAVY image

Categories turkey

Yield 10 Servings

Number Of Ingredients 16

Ingredients

GRAVY BASE
½ cup olive oil
1 cup finely chopped onion
4 large garlic cloves, finely chopped
1 Tbsp dried oregano (preferably Mexican oregano)
½ cup pure red chile powder (such as New Mexico)
¼ cup all purpose flour
3 Tbsp (packed) dark brown sugar
2½ tsp ground cumin
3½ cups low-salt chicken broth
TURKEY
12 large fresh Anaheim chiles
1 16-to-18 lb turkey, rinsed, patted dry
8 large garlic cloves, peeled, halved lengthwise
2 Tbsp olive oil
1 cup low-salt chicken broth

Steps:

FOR GRAVY BASE: Heat oil in heavy large saucepan over medium heat. Add onion, garlic, and oregano. Saute until onion is soft, about 5 minutes. Add next 4 ingredients. Whisk in chicken broth. Bring gravy base just to boil, whisking constantly. Reduce heat and simmer 2 minutes. DO AHEAD: Can be made 3 days ahead. Cover and refrigerate. FOR TURKEY: Char chiles over direct heat or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Cut chiles in half lengthwise; peel and seed. DO AHEAD: Can be made 2 days ahead. Cover and chill. Place small rack in center of large roasting pan. Starting at neck end of turkey, slide hand between skin and breast meast to loosen skin. Working carefully, place roasted chile strips (side by side) and garlic pieces (spaced apart) under skin, covering entire breast. Sprinkle turkey all over with salt and pepper; rub with oil. Tuck wings under; tie legs together loosely to hold shape. Place turkey on rack in pan. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature before continuing. Position rack in bottom third of oven; preheat to 450°F. Roast turkey uncovered 30 minutes. Reduce heat to 375°F. Cover turkey loosely with foil. Roast 1 hour 15 minutes. Turn pan around. Roast turkey 1 hour 15 minutes. Uncover turkey; baste with broth. Continue to roast until thermometer inserted into thickest part of thigh registers 175°F, about 30 minutes longer. Transfer turkey to platter. Tent with foil; let stand 30 to 45 minutes (internal temperature with rise 5 to 10 degrees). Pour pan juices into large measuring cup. Spoon off fat; reserve juices for gravy. Bring gravy base to simmer. Add reserved pan juices; simmer until reduced to 4 cups and thick enough to coat spoon, about 5 minutes. Season gravy with salt and pepper; serve with turkey.