Best Roast Turkey Rubbed With Achiote Chipotle Butter Recipes

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ROAST TURKEY WITH CHIPOTLE-MAPLE BUTTER



Roast Turkey with Chipotle-Maple Butter image

A turkey is roasted with a spicy and slightly sweet compound butter.

Provided by Food Network

Categories     main-dish

Time 3h45m

Yield 8 to 10 servings

Number Of Ingredients 6

One 10- to 12-pound turkey
Kosher salt and freshly ground black pepper
1 stick (8 tablespoons) unsalted butter, at room temperature
2 tablespoons pure maple syrup
1 chipotle pepper in adobo
1 garlic clove

Steps:

  • Let the turkey sit at room temperature for about 1 hour.
  • Preheat the oven to 400 degrees F.
  • Remove the packet of neck and giblets from the turkey and reserve for another use. Cut away any fatty pieces near the cavity or neck and discard. Pat the turkey dry inside and out with paper towels and sprinkle liberally with salt and pepper inside and out.
  • Put the butter, maple syrup, chipotle pepper, garlic and a pinch of salt in a mini food processor and pulse until smooth. Loosen the skin over the turkey breast and push half of the butter mixture under the skin and over the breast meat. Rub the skin all over with the rest of the butter mixture. Tie the legs together with twine. Tuck the wings under the body and put the turkey breast-side up on a rack in a roasting pan.
  • Roast until the turkey begins to turn golden, about 25 minutes. Loosely tent the breast with foil, then reduce the oven temperature to 325 degrees F. Continue roasting until an instant-read thermometer inserted in the thigh joint reaches about 155 degrees F. Remove the foil and continue roasting until it reaches 165 degrees F in the thigh joint, about 30 minutes longer. Transfer the turkey and rack to a cutting board and let rest about 30 minutes before carving.
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ROAST TURKEY RUBBED WITH ACHIOTE-CHIPOTLE BUTTER



Roast Turkey Rubbed With Achiote-Chipotle Butter image

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

4 chipotle chiles in adobo, undrained
3 garlic cloves, chopped
1/2 cup achiote paste, see note
3 fresh thyme sprigs
3 sage leaves
2 oranges, with zest grated, then oranges halved
1 cup unsalted butter, room temperature
1 (10 -12 lb) turkey, thawed, if frozen
2 tablespoons salt
8 garlic cloves
2 onions, coarsely chopped
1 carrot
1 celery, coarsely chopped
6 sprigs thyme
1 bunch sage
2 bay leaves
2 (32 ounce) cans chicken broth
3/4 cup flour

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

ROAST TURKEY WITH CHIPOTLE-MAPLE BUTTER



Roast Turkey with Chipotle-Maple Butter image

Rub a turkey all over with a spicy and slightly sweet compound butter, and then roast it until golden brown and juicy.

Provided by Food Network Kitchen

Time 3h45m

Yield 8-10

Number Of Ingredients 6

One 10- to 12-pound turkey
Kosher salt and freshly ground black pepper
1 stick (8 tablespoons) unsalted butter, at room temperature
2 tablespoons pure maple syrup
1 chipotle pepper in adobo
1 garlic clove

Steps:

  • Let the turkey sit at room temperature for about 1 hour.
  • Preheat the oven to 400 degrees F.
  • Remove the packet of neck and giblets from the turkey and reserve for another use. Cut away any fatty pieces near the cavity or neck and discard. Pat the turkey dry inside and out with paper towels and sprinkle liberally with salt and pepper inside and out.
  • Put the butter, maple syrup, chipotle pepper, garlic and a pinch of salt in a mini food processor and pulse until smooth. Loosen the skin over the turkey breast and push half of the butter mixture under the skin and over the breast meat. Rub the skin all over with the rest of the butter mixture. Tie the legs together with twine. Tuck the wings under the body and put the turkey breast-side up on a rack in a roasting pan.
  • Roast until the turkey begins to turn golden, about 25 minutes. Loosely tent the breast with foil, then reduce the oven temperature to 325 degrees F. Continue roasting until an instant-read thermometer inserted in the thigh joint reaches about 155 degrees F. Remove the foil and continue roasting until it reaches 165 degrees F in the thigh joint, about 30 minutes longer. Transfer the turkey and rack to a cutting board and let rest about 30 minutes before carving.

ACHIOTE BUTTER-BASTED TURKEY WITH ANCHO CHILI GRAVY



Achiote Butter-Basted Turkey with Ancho Chili Gravy image

Categories     Herb     Pepper     turkey     Roast     Thanksgiving     Fall     Bon Appétit

Yield Serves 14

Number Of Ingredients 8

2 fresh poblano chilies
3 dried ancho chilies, stemmed, halved, seeded
1 22- to 24-pound turkey, giblets discarded
1 large white onion, quartered
3/4 cup (1 1/2 sticks) butter, room temperature
3 tablespoons achiote paste
3 1/2 cups (about) canned low-salt chicken broth
1/4 cup Masa Harina (corn tortilla mix)

Steps:

  • Char poblano chilies over gas flame or in broiler until blackened on all sides. Enclose chilies in paper bag. Let stand 10 minutes to steam. Peel and seed chilies.
  • Toast ancho chilies in heavy large skillet over high heat until color darkens slightly and chilies are fragrant, about 30 seconds per side. Transfer ancho chilies to medium bowl. Add enough hot water to bowl to cover chilies. Let stand until chilies soften, about 20 minutes.
  • Puree 4 ancho chili halves with 1/2 cup soaking liquid in blender. Add roasted poblano chilies; puree. Season with salt and pepper. Drain remaining 2 chili halves; chill. (Puree and soaked chilies can be made 1 day ahead. Cover separately and chill.)
  • Preheat oven to 350°F. Rinse turkey inside and out. Pat turkey dry. Sprinkle turkey with salt and pepper. Cut remaining 2 ancho chili halves into strips. Place chili strips and onion in turkey cavity.
  • Mix butter and achiote paste in small bowl to blend. Run fingers between turkey breast skin and meat to loosen. Rub half of achiote butter over turkey breast under skin. Rub butter over outside of turkey. Place turkey in large roasting pan. Tuck wings under turkey. Tie legs together to hold shape. Pour 1 1/2 cups broth into pan.
  • Roast turkey 45 minutes. Tent turkey loosely with foil. Continue roasting until meat thermometer inserted into thickest part of thigh registers 180°F, basting every 30 minutes with pan juices, about 3 1/2 hours. Transfer to platter. Tent with foil.
  • Pour turkey pan juices into measuring cup. Spoon off fat from pan juices, reserving 1/4 cup fat. Add enough remaining broth to pan juices to measure 3 cups. Return 1/4 cup fat to roasting pan. Place pan over 2 burners set at medium heat. Add Masa Harina; whisk until mixture resembles paste, scraping up any browned bits, about 2 minutes. Gradually whisk in pan juices. Add chili puree; simmer 5 minutes to blend flavors. Season gravy with salt and pepper. Serve turkey with gravy.

ROAST TURKEY BREAST WITH CHIPOTLE-HERB RUB RECIPE



Roast Turkey Breast With Chipotle-Herb Rub Recipe image

New twist to turkey. This makes awesome sandwiches! This recipes works just as well on the gas grill over indirect heat as it does in the oven....AND it will work in a crockpot also! Very versatile and low fat flavorful!

Provided by LAURIE

Categories     One Dish Meal

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 9

2 chipotle peppers, rehydrated, stemmed and seeded
1/4 cup fresh parsley
1/4 cup fresh cilantro
3 -4 sprigs fresh thyme
2 garlic cloves, peeled
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 teaspoon olive oil
1 (4 -6 lb) fresh whole turkey breast

Steps:

  • Preheat the oven to 325°F
  • Rinse the turkey breast under cold running water and pat it dry with paper towels. Place it in a baking dish and set it aside.
  • Combine the chipotle pepper, herbs, garlic, salt and pepper in a mortar and pestle or chop them on a cutting board until they form a paste.
  • Add the olive oil to the mortar and pestle or transfer the mixture to a small bowl and add the olive oil.
  • Rub the turkey breast with the chipotle paste.
  • Carefully slip your fingers under the skin and put more paste between the skin and the meat.
  • Roast the turkey breast in the oven for about 2 hours.
  • Let the turkey rest at room temperature for about 15 minutes before carving.

BUTTERFLIED JUNIPER-BRINED ROASTED TURKEY WITH CHIPOTLE-MAPLE BUTTER



Butterflied Juniper-Brined Roasted Turkey with Chipotle-Maple Butter image

This juicy turkey is slathered with a sweet-and-spicy butter and roasted to a golden brown.

Provided by Food Network Kitchen

Time 12h20m

Yield 8-10

Number Of Ingredients 12

2 cups kosher salt
1 1/2 cups packed dark brown sugar
2 tablespoons juniper berries
1 tablespoon whole black peppercorns
5 bay leaves
Zest of 1 lemon
One 14- to 16-pound turkey (not kosher or self-basting), butterflied
2 sticks (1 cup) unsalted butter, at room temperature
1/4 cup maple syrup
2 chipotle peppers in adobo, peppers only, reserving the sauce for another use
1 clove garlic
Kosher salt

Steps:

  • Combine the salt, brown sugar, juniper, peppercorns, bay leaves and lemon zest with 1 quart (4 cups) water in a small saucepan. Bring to a boil, then turn off the heat and let the mixture sit for 30 minutes. Pour the brine into a plastic container or pot large enough to hold the turkey, add 5 quarts (20 cups) ice water and stir to combine. Submerge the turkey, adding more ice water if needed. Weight the turkey down with a plate to keep it submerged and refrigerate at least 8 hours and up to 12 hours.
  • Drain, rinse and pat the turkey dry. Transfer to a large paper-towel-lined cutting board and let sit out at room temperature until it reaches room temperature, about 1 hour.
  • Put the butter, maple syrup, chipotles, garlic and a pinch of salt in the bowl of a food processor and pulse until well combined.
  • Position a rack in the middle of the oven and preheat the oven to 375 degrees F.
  • Pat the turkey skin dry again and rub the compound butter evenly over the surface, also pushing some underneath the skin of the breasts. Lay the turkey in a large roasting pan as flat as possible. If the pan is a bit small, tuck the wings behind the back with the drumsticks resting on the ledge of the pan and place a large rimmed baking sheet lined with aluminum foil at the bottom of the oven to catch drippings.
  • Roast, basting the turkey with the pan drippings every 30 minutes or so, until a meat thermometer inserted in the thigh registers 165 degrees F, 1 hour 30 minutes to 2 hours. Transfer to a cutting board and let rest 30 minutes before serving.

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