Best Southwestern Turkey With Chipotle Gravy Recipes

SOUTHWESTERN TURKEY CASSEROLE

Steps:

• In a small saucepan, combine the first six ingredients. Cook over medium heat for 3-5 minutes or until heated through, stirring occasionally. , Pour half of the turkey mixture into a 3-cup baking dish coated with cooking spray. Sprinkle with half of the cheese. Top with remaining turkey mixture and cheese., Bake, uncovered, at 350° for 20-25 minutes or until bubbly.

BASIC GRAVY

Steps:

• Pour the turkey drippings into a bowl. Add 1/4 cup of the chicken broth to the roasting pan and scrape up any browned bits; add to the bowl, then freeze the drippings until the fat hardens on top. (Alternatively, use a degreasing cup.)
• Spoon 1/2 cup of the fat into a saucepan. Add the flour; cook over medium heat, stirring, until golden, 4 minutes. Slowly whisk in the remaining 8 cups hot chicken broth; bring to a boil, then reduce to a simmer. Discard any remaining fat from the drippings; add the drippings to the saucepan. Simmer, whisking, until thick, 10 minutes. Season with salt and pepper. Strain to remove lumps, if needed.

SOUTHWESTERN TURKEY WITH GARLIC-ANCHO CHILI PASTE AND GRAVY

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.

SALTED ROAST TURKEY WITH CHIPOTLE GLAZE AND CARAMELIZED-ONION GRAVY

Steps:

• Toast cumin in skillet over medium heat until darker and beginning to smoke, stirring often, about 2 minutes. Cool; grind finely in spice mill or in mortar with pestle. Transfer to bowl. Mix in remaining ingredients. DO AHEAD: Can be made 1 week ahead. Cover; store at room temperature.
• Rinse turkey inside and out (do not pat dry). Pull any fat pads from main cavity and neck cavity of turkey; wrap, chill, and reserve fat for roasting. Place turkey in roasting bag; sprinkle inside and out with southwestern-spiced salt. Close bag. Place on baking sheet; refrigerate 18 to 24 hours.
• Position rack in bottom third of oven and preheat to 325°F. Mix honey and 1 teaspoon ground chipotle chile in small bowl; reserve for glaze. Rinse turkey inside and out; pat very dry. Stir chopped onion, garlic, and 1 teaspoon ground chipotle chile in medium bowl to blend. Divide mixture between main and neck cavities. Fold neck skin under and secure with skewer. Tuck wing tips under. Tie legs together loosely.
• Place turkey on rack set in large roasting pan. Spread butter all over turkey. Place reserved fat pads and reserved neck, heart, and gizzard in roasting pan; pour in 2 cups Golden Turkey Stock.
• Roast turkey 45 minutes. Baste with pan juices. Continue to roast until thermometer inserted into thickest part of thigh registers 165°F to 170°F, basting every 45 minutes, adding water to pan by cupfuls if dry, and tenting turkey loosely with foil if browning too quickly, 3 to 3 1/2 hours longer. Brush turkey with glaze twice during last 30 minutes. Transfer turkey to platter; tent very loosely with foil and let rest 30 to 45 minutes. Reserve roasting pan with juices for gravy.
• Melt butter in medium skillet over medium-high heat. Add onions; sauté 5 minutes. Reduce heat to medium-low; cook until onions are deep brown, stirring occasionally, about 30 minutes. Set aside.
• Remove turkey neck, heart, and gizzard from roasting pan. Pull meat off neck; chop neck meat, heart, and gizzard and reserve for gravy, if desired. Pour pan juices into 8-cup measuring cup. Spoon off fat from surface, reserving 1/2 cup fat. Add enough turkey stock to degreased pan juices to measure 5 1/2 cups total.
• Place roasting pan over 2 burners on medium heat. Add 1/2 cup reserved fat and 1/2 cup flour to pan. Whisk until roux is light brown, about 2 minutes. Whisk in stock mixture. Bring to boil, scraping up browned bits and whisking. Boil until gravy coats spoon, stirring occasionally, about 5 minutes. Add chopped neck, heart, and gizzard, if desired. Season with salt and pepper.
• Serve turkey with gravy.
• Sometimes labeled Pimentón Dulce or Pimentón de La Vera Dulce; available at some supermarkets, at specialty foods stores, and from tienda.com.
• ** Available in the spice section of many supermarkets.

SOUTHWEST TURKEY BURGERS

Steps:

• Gently mix turkey, 1/2 cup green onions, 4 tablespoons cilantro, chipotle chilies, and cumin in medium bowl. Form into two 7-inch-long by 21/2-inch-wide patties. (Can be made 8 hours ahead. Cover and chill.)
• Prepare barbecue (medium-high heat). Grill burgers until cooked through, about 5 minutes per side. Wrap tortillas in foil; grill until heated through. Unwrap tortillas; transfer to 2 plates. Spread 2 tablespoons guacamole down center of each tortilla. Place burgers atop guacamole. Sprinkle with 2 tablespoons green onions and 2 tablespoons cilantro. Fold each tortilla to partially enclose burger. Serve with salsa.