Ancho Chile Turkey With Maple Bourbon Glaze Recipes

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ROASTED TURKEY WITH MAPLE BOURBON GLAZE



Roasted Turkey with Maple Bourbon Glaze image

This Roasted Turkey with Maple Bourbon Glaze is so simple yet so beautiful! It's perfect for all home chefs, from Thanksgiving novices to seasoned pros.

Provided by Lori Yates

Categories     Thanksgiving

Time 2h55m

Number Of Ingredients 11

1 (14 to 16 pound) turkey, thawed if frozen
4 sprigs thyme
3 sprigs sage
1 apple, sliced
1/2 white onion, sliced
3 tablespoons canola oil
1 stick (8 tablespoons) unsalted butter
1/2 cup apple juice
1/4 cup bourbon
1/4 cup maple syrup
1/4 teaspoon ground black pepper

Steps:

  • Make the Roasted Turkey: Preheat oven to 500 degrees F with a rack set at the lowest level. Pat turkey completely dry with paper towels, and place turkey on rack inside roasting pan.
  • Place thyme, sage, apple and onion in turkey's cavity. Tuck turkey wings underneath the turkey. Liberally brush oil all over turkey.
  • Transfer turkey to oven and cook 30 minutes. Reduce oven temperature to 350 degrees F and continue roasting about 2 to 2-1/2 hours (although it could be a little less!), until a probe thermometer inserted in the thickest part of the breast reaches 161 degrees F.
  • Meanwhile, make the Maple Bourbon Glaze: Add butter, juice, bourbon, maple syrup and pepper to medium saucepot. Heat to boiling over medium-high heat, then reduce heat to medium. Cook 24 to 28 minutes or until mixture is reduced by half, watching carefully to make sure mixture doesn't boil over. Mixture should have a thin glaze consistency, and will continue to thicken as it cools. Remove from heat; set aside at room temperature.
  • When turkey is finished cooking, remove from oven and brush with some Maple Bourbon Glaze. Transfer turkey to cutting board and loosely tent with foil. Let rest 30 minutes before carving and serving brushed with additional glaze.

Nutrition Facts : Calories 497 calories, Carbohydrate 9 grams carbohydrates, Cholesterol 226 milligrams cholesterol, Fat 25 grams fat, Fiber 1 grams fiber, Protein 54 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 197 milligrams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 15 grams unsaturated fat

ANCHO CHILE TURKEY WITH MAPLE BOURBON GLAZE



Ancho Chile Turkey with Maple Bourbon Glaze image

Add some spice to your holiday with this clever take on traditional roasted turkey, made with ancho chili paste, real maple syrup and bourbon.

Provided by Cheri Liefeld

Categories     Entree

Time 4h15m

Yield 6

Number Of Ingredients 19

2 large dried ancho chiles
1/2 cup garlic cloves (2 heads)
1 1/2 teaspoons ground cumin
1/4 cup canola oil
1/4 cup real maple syrup
2 tablespoons butter
1 to 2 tablespoons bourbon
1 teaspoon ancho chile paste
1 turkey (12 to 15 lb)
1 teaspoon salt
1/2 teaspoon pepper
1 orange, cut into wedges
1 dried bay leaf
3 stalks celery
1 onion, coarsely chopped
2 cups Progresso™ chicken broth (from 32-oz carton)
2 to 4 tablespoons butter
1/4 cup Gold Medal™ all-purpose flour
1 carton (32 oz) Progresso™ chicken broth (4 cups)

Steps:

  • In 1-quart saucepan, place chiles; cover with water. Heat to simmer over medium heat. Simmer 15 minutes or until chiles have softened. Remove chiles from water; reserve water.
  • Place chiles in food processor. Add remaining Chili-Garlic Paste ingredients. Cover; process until a paste forms. Add 1 tablespoon reserved chile water to thin. Refrigerate until ready to use. (Can be made up to 2 days ahead.)
  • In 1-quart saucepan, heat Glaze ingredients over medium heat to boiling. Remove from heat; set aside.
  • Heat oven to 400°F. Place cooling rack or roasting rack in bottom of large roasting pan.
  • Wash turkey inside and out; dry well. Season with salt and pepper, pressing it in to adhere. Slide hand under turkey breast skin to loosen; place 1/2 cup Chile-Garlic Paste under skin and rub all over top of turkey. Place orange wedges, half of the onion and the bay leaf inside cavity. Tie legs together with string. Insert ovenproof meat thermometer so tip is in thickest part of inside thigh and does not touch bone. Place turkey on rack in pan; arrange celery and remaining onion in pan around turkey. Pour 2 cups chicken broth over vegetables. Brush turkey with Glaze. Roast 30 minutes.
  • Reduce heat to 325°F. Roast about 2 hours to 2 hours 30 minutes, basting with pan broth and glaze every 30 minutes, until thermometer reads 165°F and drumsticks move easily when lifted or twisted.
  • Remove turkey from pan onto carving or cutting board; let rest 15 minutes before carving. Strain pan juices; reserve. Discard vegetables, orange and bay leaf.
  • While turkey is resting, in 2-quart heavy saucepan, cook butter and flour over medium heat 3 to 4 minutes, stirring constantly, until a blond roux forms. Add remaining 1/2 cup Chile-Garlic Paste, all strained pan juices and carton of chicken broth (4 cups); heat to boiling over high heat. Reduce heat; simmer until thickened. Serve gravy with carved turkey.

Nutrition Facts : ServingSize 1 Serving

ANCHO-RUBBED TURKEY



Ancho-Rubbed Turkey image

Provided by Food Network Kitchen

Categories     main-dish

Time 4h45m

Yield 8 to 10 servings

Number Of Ingredients 13

2 dried ancho chile peppers
1 tablespoon sesame seeds
1 1/2 teaspoons cumin seeds
1 red Fresno chile pepper, stemmed and quartered
6 cloves garlic, halved
1 bunch scallions, roughly chopped
1/4 bunch fresh parsley, leaves and stems separated
1/2 small bunch fresh cilantro, leaves and stems separated
1/3 cup extra-virgin olive oil
1/4 cup raisins
Kosher salt
1 12- to 14-pound turkey, thawed if frozen
Freshly ground pepper

Steps:

  • Cook the ancho chiles, sesame seeds and cumin seeds in a small dry skillet over medium heat, stirring, until the seeds are toasted and the anchos are pliable, 3 minutes. Transfer the anchos to a bowl; transfer the seeds to a food processor. Cover the anchos with hot water and let soften, 5 to 10 minutes; drain, then remove the stems and seeds. Add the anchos to the food processor. Add the Fresno chile, garlic, scallions, parsley and cilantro leaves, olive oil, raisins and 1 tablespoon salt to the food processor. Pulse to make a paste.
  • Remove the neck and giblets from the turkey; set aside for the gravy. Pat the turkey dry with paper towels. Work your fingers between the skin and the meat on the breast and the top of the legs. Rub the chile paste under the skin and on the outside. Stuff the parsley and cilantro stems into the cavity. Season inside and out with 1 tablespoon salt and a few grinds of pepper. Tie the legs together with kitchen twine. Put the turkey on a rack set in a large roasting pan; tuck the wings under the body. Cover with plastic wrap; refrigerate at least 4 hours and up to 24 hours.
  • Position an oven rack in the lowest position (remove the other racks); preheat to 350 degrees F. Uncover the turkey and let stand at room temperature 30 minutes. Roast until a thermometer inserted into the thigh registers 165 degrees F, 2 1/2 to 3 hours, tenting any parts that brown too quickly with foil. Meanwhile, start your gravy (or serve this turkey with defatted pan drippings).
  • Transfer the turkey to a cutting board and let rest 30 minutes before carving. Serve with the gravy or pan drippings.

ROAST TURKEY WITH MUSTARD-MAPLE GLAZE



Roast Turkey with Mustard-Maple Glaze image

Provided by Bobby Flay

Categories     main-dish

Time 4h45m

Yield 8 to 10 servings

Number Of Ingredients 17

1 1/2 cups dark pure maple syrup
2 heaping tablespoons Dijon mustard
2 heaping tablespoons prepared horseradish, drained
1 tablespoon ancho chile powder
Kosher salt and freshly ground pepper
1 17-pound fresh turkey, patted dry (neck and giblets removed)
Kosher salt and freshly ground pepper
10 tablespoons unsalted butter, slightly softened
12 cups homemade chicken stock
3 large carrots, cut into 2-inch pieces
3 large stalks celery, cut into 2-inch pieces
2 large onions, quartered
1 stick unsalted butter
7 tablespoons all-purpose flour
Splash of dry white wine (optional)
1/4 cup chopped mixed fresh herbs (such as sage, parsley and tarragon)
Kosher salt and freshly ground pepper

Steps:

  • Make the glaze: Whisk the maple syrup, mustard, horseradish and chile powder in a bowl and season with salt and pepper. Cover and let sit at room temperature at least 30 minutes to allow the flavors to meld. (The glaze can be made up to 2 days in advance; store, covered, in the refrigerator. Bring to room temperature before using.)
  • Prepare the turkey: Remove the turkey from the refrigerator 1 hour before roasting. Preheat the oven to 450˚ F. Season the cavity of the turkey with salt and pepper. Rub the outside of the turkey with the butter and season liberally with salt and pepper. Put 4 cups chicken stock in a medium saucepan and keep warm over low heat.
  • Place the carrots, celery and onions in a large roasting pan and place a roasting rack on top. Put the turkey on the rack, place in the oven and roast until light golden brown, about 45 minutes. (Tent the turkey loosely with foil if it is browning too quickly.) Reduce the oven temperature to 350˚ F, baste with 2 cups warm stock and continue roasting, basting with 2 more cups warm stock halfway through, until an instant-read thermometer inserted into the thigh registers 155˚, about 1 hour. After the turkey reaches 155˚ F, begin basting with the maple glaze; continue roasting, basting with the glaze every 10 minutes, until an instant-read thermometer inserted into the thigh registers 165˚ F, about 20 more minutes.
  • Remove the turkey from the oven and transfer to a large cutting board. Tent loosely with foil and let rest at least 45 minutes before slicing. Strain the drippings into a bowl and discard the solids. Add enough of the remaining chicken stock to make 6 cups liquid.
  • Make the gravy: Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook until light golden brown, about 8 minutes. Slowly whisk in the stock-drippings mixture, then bring to a boil and whisk until the gravy begins thickening and the flour taste has been cooked out, about 10 minutes. Add more stock until you reach the desired consistency. If desired, add a splash of white wine and cook 2 more minutes. Stir in the herbs and season with salt and pepper.
  • Heat the remaining stock in a saucepan over low heat. Remove the turkey legs and wings, then remove the dark meat and shred. Remove the breasts and cut crosswise into 1-inch-thick slices. Ladle some of the warm stock on top of the turkey and serve with the gravy.

ADOBO TURKEY WITH RED-CHILE GRAVY



Adobo Turkey with Red-Chile Gravy image

This is no ordinary turkey. Food editor Lillian Chou blended toasted guajillo and ancho chiles with a range of spices and aromatics to create a brick-red _adobo_ sauce that seasons both the bird and its gravy. After a long marinate, the _adobo_ permeates the bird's juicy meat during roasting. The resulting turkey features a savory complexity heightened by the accompanying red-chile gravy.

Provided by Lillian Chou

Categories     turkey     Marinate     Roast     Thanksgiving     Dinner     Hot Pepper     Fall     Gourmet     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 23

For adobo
4 dried guajillo chiles (2 ounces), wiped clean
3 dried ancho chiles (1 1/2 ounces), wiped clean
2 teaspoons cumin seeds
1 (1/2-inch) piece cinnamon stick, smashed
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
For turkey and gravy:
1 (12-to 14-pound) turkey, neck and giblets (excluding liver) reserved for turkey stock
2 cups water, divided
1 tablespoon vegetable oil
About 4 cups classic turkey stock , divided
1/3 cup all-purpose flour
Melted unsalted butter if necessary
Equipment: kitchen string; a 17-by 14-inch flameproof roasting pan with a flat rack; a 2-quart measuring cup or a fat separator
1 a 17- by 14-inch flameproof roasting pan with a flat rack
1 a 2-quart measuring cup or a fat separator

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.

MAPLE APPLE BOURBON GLAZE



Maple Apple Bourbon Glaze image

A tangy sweet glaze to accompany roasted chicken. Perfect for the holidays! Easy to make without any preservatives. Makes a luscious gravy too! This glaze can be stored in the refrigerator for up to a week.

Provided by Evie Lee

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 25m

Yield 12

Number Of Ingredients 7

⅔ cup apple juice
⅓ cup grade B maple syrup
3 tablespoons bourbon
2 tablespoons light brown sugar
2 tablespoons liquid amino acid (such as Bragg®)
1 ½ tablespoons Dijon mustard
1 pinch granulated garlic, or to taste

Steps:

  • Combine apple juice, maple syrup, bourbon, brown sugar, liquid amino acid, Dijon mustard, and granulated garlic in a saucepan using a whisk over medium-high heat. Reduce heat to medium-low and simmer, stirring occasionally, until glaze thickens and is reduced by about 1/3, about 12 minutes. Let glaze cool.

Nutrition Facts : Calories 48.8 calories, Carbohydrate 10.3 g, Protein 0.3 g, Sodium 158.8 mg, Sugar 8.9 g

ROASTED TURKEY WITH MAPLE CRANBERRY GLAZE



Roasted Turkey with Maple Cranberry Glaze image

I prepare turkey with a taste of Canada in mind. The sweet maple flavor comes through even in the breast meat. You may start to notice it's caramelized color after about 2 hours. That's when I cover it loosely with foil while it finishes cooking. The meat will stay tender and juicy. -Suzanne Anctil, West Vancouver, British Columbia

Provided by Taste of Home

Categories     Dinner

Time 3h10m

Yield 24 servings.

Number Of Ingredients 4

1 turkey (12 to 14 pounds)
1 cup maple syrup
3/4 cup whole-berry cranberry sauce
1/4 cup finely chopped walnuts

Steps:

  • Preheat oven to 325°. Place turkey on a rack in a shallow roasting pan, breast side up. Tuck wings under turkey; tie drumsticks together. In a small bowl, combine the maple syrup, cranberry sauce and walnuts. Pour over turkey., Bake, uncovered, until a thermometer inserted in thickest part of thigh reads 170° to 175°, basting occasionally with pan drippings, 3 to 3-1/2 hours. Cover loosely with foil if turkey browns too quickly. Cover and let stand for 20 minutes before carving.

Nutrition Facts : Calories 320 calories, Fat 13g fat (4g saturated fat), Cholesterol 123mg cholesterol, Sodium 93mg sodium, Carbohydrate 12g carbohydrate (10g sugars, Fiber 0 fiber), Protein 36g protein.

MAPLE-GLAZED TURKEY



Maple-Glazed Turkey image

When you have a good plan for stuffing and roasting the turkey, Thanksgiving feels a lot more manageable.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Turkey Recipes

Time 5h

Number Of Ingredients 5

1 whole turkey (about 12 pounds), thawed if frozen, rinsed and patted dry inside and out (neck and giblets reserved for gravy, liver discarded)
Chestnut and Apple Stuffing
2 tablespoons butter, room temperature, plus more for aluminum foil
Coarse salt and ground pepper
1/3 cup pure maple syrup

Steps:

  • Preheat oven to 350 degrees, with roasting rack in lowest position. Stuff and prepare turkey for roasting.
  • Set roasting rack in a large roasting pan. Place turkey on rack; rub all sides with butter, and season generously with salt and pepper. Pour 3 cups water into roasting pan. Loosely cover turkey with aluminum foil (unbuttered). Roast 1 hour, then baste every 30 minutes with pan liquids until an instant-read thermometer inserted into thickest part of thigh (avoiding bone) registers 125 degrees, 2 to 3 hours.
  • Remove foil; raise oven heat to 400 degrees. Continue roasting, brushing 3 to 4 times with maple syrup, until thigh reaches 170 degrees, 45 to 60 minutes more (temperature will rise about 10 degrees as turkey rests after roasting).
  • If bird browns too quickly, loosely cover with buttered foil; add more water if pan becomes dry. Transfer turkey to a serving platter, cover loosely with buttered foil, and let rest at least 30 minutes before carving so juices are reabsorbed. Reserve pan for making gravy.

Nutrition Facts : Calories 691 g, Fat 23 g, Protein 103 g, SaturatedFat 7 g

MAPLE GLAZED TURKEY ROAST



Maple Glazed Turkey Roast image

A great way to make make a flavorful turkey roast for any night of the week. It's also great when you're having just a handful of people for Thanksgiving.

Provided by Michelle Berger

Categories     Meat and Poultry Recipes     Turkey     Breasts

Time 1h50m

Yield 6

Number Of Ingredients 10

1 (3 pound) boneless turkey breast roast, thawed
½ cup pure maple syrup, or more as needed
1 teaspoon liquid smoke flavoring
1 teaspoon ground paprika
½ teaspoon salt
½ teaspoon pepper
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried crushed thyme
1 pinch cayenne pepper, or to taste

Steps:

  • Preheat an oven to 325 degrees F (165 degrees C).
  • Remove the plastic netting and wrap from the turkey roast, if any, but leave on string netting. (Remove and discard gravy packet, if any). Rinse the turkey, and pat dry with paper towels.
  • Mix together the maple syrup, smoke flavoring, paprika, salt, pepper, garlic powder, onion powder, thyme, and cayenne pepper in a bowl, stirring to combine well. Brush the syrup mixture all over the turkey roast.
  • Place the roast, skin side up, on a baking rack set in a roasting pan. Roast in the preheated oven, basting occasionally, until the roast is golden brown and a meat thermometer inserted into the center of the roast reads 170 degrees F (75 degrees C). Roasting time is about 1 1/2 hours. Wrap the roast in foil, and let stand 10 minutes before removing the string netting for slicing.

Nutrition Facts : Calories 350.7 calories, Carbohydrate 32.9 g, Cholesterol 120.2 mg, Fat 5.9 g, Fiber 0.3 g, Protein 40.1 g, SaturatedFat 1.8 g, Sodium 1734.3 mg, Sugar 15.8 g

RED CHILI AND HONEY-GLAZED TURKEY WITH ANCHO PAN GRAVY



Red Chili and Honey-Glazed Turkey with Ancho Pan Gravy image

Categories     Food Processor     Chocolate     Garlic     turkey     Roast     Thanksgiving     Orange     Hot Pepper     Fall     Honey     Bon Appétit

Yield Makes 10 servings

Number Of Ingredients 13

3 1/2 cups water
4 ounces dried ancho chilies,* stemmed, seeded, torn into small pieces
1 pound plum tomatoes, halved
5 large heads of garlic
2 tablespoons plus 2 1/3 cups (about) canned low-salt chicken broth
1 tablespoon olive oil
1/4 cup (1/2 stick) unsalted butter, room temperature
2 tablespoons chili powder
2 tablespoons honey
1 14-pound turkey, wing tips cut off; neck, heart, gizzard and wing tips reserved for stock
1/2 cup fresh orange juice
5 1/2 cupsGiblet Stock
1/2 ounce unsweetened chocolate

Steps:

  • Bring 3 1/2 cups water to boil in medium saucepan over high heat. Remove from heat. Add ancho chilies and let stand 1 hour. Drain, reserving 2/3 cup liquid. Combine chilies and reserved liquid in processor; process to smooth thick paste. Using rubber spatula, press ancho paste through strainer; discard solids in strainer. Set aside.
  • Position rack in center of oven and preheat to 400°F. Arrange tomatoes in single layer in oiled 13x9-inch baking pan. Cut top 1/4 off heads of garlic; discard tops. Arrange garlic, cut side up, in single layer in small glass baking dish. Drizzle with 2 tablespoons chicken broth and oil; cover baking dish tightly with foil. Place tomatoes and garlic in oven. Roast tomatoes until softened and lightly browned, turning once, about 30 minutes. Bake garlic until tender when pierced with skewer, about 1 hour. Place tomatoes in processor and blend to smooth purée. Allow garlic to cool, then squeeze garlic cloves from skins into small bowl. Mash garlic with fork to smooth purée. (Ancho paste, tomato purée and garlic purée can be made 1 day ahead. Cover separately; chill.)
  • Position rack in bottom third of oven and preheat to 325°F. Mix 3 tablespoons garlic purée, butter, chili powder and 1 tablespoon honey in small bowl until well blended. Season to taste with salt and pepper. Rinse turkey inside and out; pat dry. Starting at neck end, carefully slide hand between skin and breast meat to loosen skin. Spread all but 2 tablespoons garlic-chili butter under turkey skin. Rub outside of turkey with remaining garlic-chili butter. Place turkey on rack set in large roasting pan. Roast 1 hour. Combine orange juice with 2/3 cup chicken broth. Pour mixture over turkey. Continue roasting until thermometer inserted into thickest part of thigh registers 180°F, basting with pan juices every 20 minutes and adding more broth as needed if pan juices evaporate, about 3 hours longer. Transfer turkey to platter. Tent with foil to keep warm.
  • Add 1 cup chicken broth to pan juices and bring to boil, scraping up browned bits. Strain pan juices into heavy large saucepan; discard solids in strainer. Spoon fat off top; discard fat. Add ancho paste, tomato purée, remaining garlic purée and 5 1/2 cups Giblet Stock. Bring to boil over medium-high heat. Reduce heat to medium and simmer uncovered until slightly thickened, stirring occasionally, about 10 minutes. Add chocolate; stir until smooth. Mix in remaining 1 tablespoon honey. Season to taste with salt and pepper. Serve gravy alongside turkey.
  • *Sold at Latin American markets, specialty foods stores and some supermarkets

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From thewholesomedish.com


ANCHO CHILE-MAPLE GLAZED ROAST TURKEY RECIPE BY BOBBY FLAY
Ancho Chile-Maple Glazed Roast Turkey Recipe by Bobby Flay. williams-sonoma.ca Richard. loading... X. Ingredients. For the turkey: 1 turkey, about 18 lb. (9 kg) 8 Tbs. (1 stick) (4 oz./125 g) unsalted butter, melted; Kosher salt and freshly ground pepper; 2 Tbs. Dijon mustard ; 3 Tbs. ancho chile powder ...
From copymethat.com


MAPLE BOURBON GLAZE - HEY GRILL HEY
2019-08-23 Instructions. Combine all ingredients in a medium saucepan over medium heat and bring to a boil. Reduce the heat to low and simmer for 15-20 mins until the glaze reaches a syrupy consistency. Use right away or store in a glass jar. Will last …
From heygrillhey.com


MAPLE BOURBON GLAZED TURKEY - PARADE: ENTERTAINMENT, RECIPES, …
2010-11-19 Shred the neck meat and finely chop the giblets; cover and refrigerate. On Thanksgiving day, preheat the oven to 325°F. Squeeze the orange inside the turkey, then sprinkle with paprika, salt and ...
From parade.com


AMAZING MAPLE-GLAZED TURKEY WITH BACON - FIVEHEARTHOME
2020-10-27 Place turkey on a rack in a large roasting pan, breast side up, to allow it to dry and come to room temperature. Place oven rack in the bottom third of the oven and remove the top rack. Preheat oven to 350°F. Stir minced fresh sage into softened butter until well combined. Season well with salt and pepper.
From fivehearthome.com


MAPLE CHIPOTLE GLAZE RECIPE - THERESCIPES.INFO
Garlic Chicken with Maple-Chipotle Glaze Recipe: How to Make It tip www.tasteofhome.com. GLAZE: 1/3 cup maple syrup 2 teaspoons finely chopped chipotle peppers in adobo sauce 1 teaspoon Dijon mustard 3/4 teaspoon kosher salt 1/2 teaspoon chili powder Buy Ingredients Powered by Chicory Directions With a sharp knife, cut leg quarters at the joints. . Sprinkle …
From therecipes.info


10 BEST MAPLE WHISKEY GLAZE RECIPES | YUMMLY
2022-06-12 Pepper-Crusted Pork Chops with Maple Glaze and Red Onion-Apricot Pickle Gregory Gourdet. cilantro sprigs, dried chipotle chile, …
From yummly.com


BOURBON GLAZE RECIPE FOR TURKEY - MADE A GREAT FORUM AJAX
2022-05-23 In a small bowl whisk together the butter maple syrup and bourbon.. Put the turkey in a brining bag set in a tub or very large pot. This will be added to drippings to make a sauce. Whisk mustard brown sugar bourbon and butter together. 1 cup Bourbon Wild Turkey or Jim Beam 2 3 cup pure maple syrup. Roast Turkey with Cranberry Bourbon Glaze. In ...
From eochaid-bres.blogspot.com


BOURBON GLAZE RECIPE FOR TURKEY - ROXANN FITTS - BLOGGER
2022-04-05 Bourbon glaze recipe for turkey. Once the turkey hits 150f brush the glaze onto the skin side of the turkey a few times while the turkey finishes cooking. In a large saucepan combine the cider with the salt 1 cup of the brown sugar and the rosemary thyme and sage and bring to. Brush the turkey with the glaze during the last 30 minutes on the ...
From manituanofpuppets.blogspot.com


FIRE ROASTED TURKEY BREAST WITH HONEY BOURBON GLAZE | SABER BLOG
Mix the glaze ingredients in a small pan on the side burner over low heat. Allow it to come to a simmer and cook, stirring occasionally, until the glaze thickens, about 10-15 minutes. Remove from heat and allow to cool. Glaze the turkey breast When the turkey breast reaches 150°, brush the glaze onto the breasts. Close the grill lid and ...
From sabergrills.com


MAPLE-AND-BOURBON-GLAZED TURKEY RECIPE | THANKSGIVING
Nov 11, 2021 - Maple-and-Bourbon-Glazed Turkey recipe presented by Hannaford Supermarket. Add recipe ingredients straight to your shopping list! Nutrition facts and printable recipes available.
From pinterest.com


MAPLE BOURBON GLAZED TURKEY - ROCKY MOUNTAIN COOKING
2021-11-21 In a small bowl, add the softened butter, rosemary, garlic, thyme, sage, salt, and pepper. Mix well with a fork. Smear the butter mixture evenly over the bird and add 4 cups of broth to the bottom of the pan. Place the bird in the oven and make the glaze. In a small bowl whisk together the butter, maple syrup, and bourbon.
From rockymountaincooking.com


THANKSGIVING ROAST TURKEY WITH MAPLE GLAZE RECIPE - SAPORITO …
2020-11-16 Remove foil and pour the maple glaze over the entire turkey, using a rubber basting brush to spread it all over the turkey skin evenly. Finish roasting the turkey, uncovered, for an additional 30 minutes. When the skin is dark golden brown and the temperature reads 165°, your turkey is done.
From saporitokitchen.com


MAPLE GLAZED SPATCHCOCK TURKEY WITH MAPLE HERB BUTTER | PWWB
2021-11-01 Transfer the turkey to a large plastic cutting board atop a stable, sturdy surface. Place the turkey breast side facing down. Prep the maple herb butter: Add all listed maple herb butter ingredients to a medium bowl. Season with 1 teaspoon kosher salt & ground black pepper as desired. Mix to combine well.
From playswellwithbutter.com


ANCHO CHILE & TURKEY BOWLS RECIPE | LAND O’LAKES
1 large dried ancho chile pod , stemmed, seeded . 1 / 2 cup water . 1 (14 1/2-ounce) can chicken broth . 2 tablespoons fresh lime juice . 1 / 2 teaspoon ground cumin . 8 (6-inch) corn tortillas, halved, cut into strips . 1 / 3 cup sour cream . 2 tablespoons chopped fresh cilantro, if desired *Substitute one fresh ancho chile.
From landolakes.com


MAPLE BOURBON HAM GLAZE RECIPE - EASY SAUCE RECIPES
2022-02-19 Instructions. 15 to 20 minutes before your holiday ham is done cooking, place brown sugar, maple syrup, and bourbon in a small saucepan. Bring it to a simmer and let it cook for about 10 minutes. Once thickened to a nice, syrupy consistency, pour it over your ham and brush it between each slice.
From easysaucerecipes.com


MAPLE-BOURBON-BRINED TURKEY RECIPE - LIFEMADEDELICIOUS.CA
2016-11-09 Steps. 1. For brine, in 2-quart saucepan, heat 3 cups of the water, 3/4 cup salt, 3/4 cup maple syrup, 3/4 cup bourbon, the orange rind, thyme and bay leaves to simmering over medium heat. Cook and stir until salt is dissolved, about 6 minutes. Pour into large clean bucket or stockpot (noncorrosive), and let cool to room temperature, about 20 ...
From lifemadedelicious.ca


PUMPKIN PIE WITH CINNAMON CRUNCH AND BOURBON-MAPLE WHIPPED …
For the bourbon-maple whipped cream: 1 1/4 cups (10 fl. oz./310 ml) very cold heavy cream; 1/2 vanilla bean, split lengthwise, seeds scraped out and reserved ; 2 Tbs. Grade B maple syrup; 1 to 2 Tbs. bourbon, to taste; Related Recipes. Ancho Chile-Maple Glazed Roast Turkey > Traditional Turkey Gravy > Harvest Salad with Apple Cider-Honey Vinaigrette > Macaroni and …
From williams-sonoma.com


MAPLE-BOURBON-BRINED TURKEY RECIPE - TABLESPOON.COM
2019-09-23 Steps. 1. For brine, in 2-quart saucepan, heat 3 cups of the water, 3/4 cup salt, 3/4 cup maple syrup, 3/4 cup bourbon, the orange rind, thyme and bay leaves to simmering over medium heat. Cook and stir until salt is dissolved, about 6 minutes. Pour into large clean bucket or stockpot (noncorrosive), and let cool to room temperature, about 20 ...
From tablespoon.com


HEALTHY RECIPES, QUICK & EASY RECIPES, DINNER IDEAS - WILLIAMS …
By submitting your email address, you are providing your consent to Williams-Sonoma Canada, Inc. doing business as Williams Sonoma on behalf of itself and its affiliates, including Williams-Sonoma, Inc., to send electronic messages to your email or similar account about updates on future events and promotions relating to WSI Brands, our ...
From williams-sonoma.ca


A RECIPE FOR THANKSGIVING: MAPLE BOURBON GLAZED TURKEY WITH …
2012-11-14 Transfer turkey drippings to a saucepan, adding 2 1/2 cups stock (made from giblets) and about 1 tablespoon remaining glaze. Bring to a simmer. Add 1/4 cup flour to 1/2 cup cool water in a small mixing bowl and whisk with a fork until completely dissolved. Slowly whisk flour mixture into drippings and simmer until thickened. Pour through a strainer into a serving …
From girlinanapron.blogspot.com


AIR-FRIED BRUSSELS SPROUTS WITH MAPLE-BOURBON GLAZE
Coat air-fryer basket with cooking spray. Preheat air fryer at 400°F. In a large bowl whisk together next 8 ingredients (through black pepper). Add Brussels sprouts; toss to coat. Advertisement. Step 2. Working in batches, if necessary, arrange Brussels sprouts in a single layer in air-fryer basket (do not overcrowd). Cook 5 minutes; shake basket.
From bhg.com


ANCHO CHILE BRINED TURKEY - I'M BORED, LET'S GO...
2013-11-04 In a large pot, heat 1 qt. water with salt and sugar, stirring to dissolve. Remove from heat, add 5 qts. cold water, garlic, cinnamon, and chiles, and let cool to room temperature. Remove packets of giblets, etc. from turkey cavities. Discard or save for your favorite gravy recipe. Rinse turkey, then lower into brine*.
From imbored-letsgo.com


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