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Categories:Viewed: 30 - Published at: 4 months ago
Ingredients
- 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)
Method
- 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 350F.
- 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 180F, 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.
