Southwestern Turkey With Chipotle Gravy Recipes

SOUTHWESTERN TURKEY

Steps:

• Heat oven to 325°F.
• Starting at the back opening of the turkey, gently separate skin from turkey breast, using fingers. Place sage leaves under the skin.
• Make a stuffing, if desired, but do not cook. Stuff turkey just before roasting, not ahead of time. Fill neck cavity lightly with stuffing. Fasten neck skin to back of turkey with skewer. Fold wings across back of turkey so tips are touching. Fill body cavity lightly with stuffing. (Do not pack stuffing because it will expand during roasting.) Tuck drumsticks under band of skin at tail, or tie together with heavy string, then tie to tail.
• Place turkey, breast side up, on rack in shallow roasting pan. Heat butter, chili powder, cumin and chilies until butter is melted. Brush turkey with 2 tablespoons of the butter mixture. Insert ovenproof meat thermometer so tip is in the thickest part of inside thigh and does not touch bone. (Do not add water or cover turkey.)
• Roast uncovered 3 hours to 3 hours 45 minutes, brushing occasionally with remaining butter mixture. After roasting about 2 hours, place a tent of aluminum foil loosely over turkey when it begins to turn golden, and cut band of skin or remove tie holding drumsticks to allow inside of thighs to cook through.
• Turkey is done when thermometer reads 165°F and drumsticks move easily when lifted or twisted. Thermometer placed in center of stuffing will read 165°F. If a meat thermometer is not used, begin testing for doneness after about 2 hours 30 minutes. When turkey is done, place on warm platter and cover with aluminum foil to keep warm. Let stand about 15 minutes for easiest carving. Garnish with whole chilies and additional sage leaves if desired.
• While turkey is standing, skim fat from drippings. Pour just the drippings into 1-quart saucepan; heat to boiling. Serve with turkey. Cover and refrigerate any remaining turkey and stuffing separately.

SOUTHWESTERN TURKEY CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a mixing bowl, combine the chicken soup, mushroom soup, chile peppers and sour cream.
• Line the bottom of a 9x13 inch baking pan with corn tortillas. Follow with a layer of turkey. Pour soup mixture over turkey, sprinkle with 1/2 of the cheese. Repeat layers and top with cheddar cheese. Bake for 30 to 45 minutes or until cheese is browned and bubbly.

SOUTHWESTERN TURKEY SALSA ROLL

Steps:

• Sliced turkey roll stuffed with Monterey Jack cheese can be topped with salsa and is a breakfast that can be made ahead and warmed in 1 minute in a microwave oven before eating.
• Place turkey slices on a counter or plate and sprinkle each slice with cheese. Roll up slices and divide between 2 plates. Microwave each plate on high for 1 minute or until the cheese melts. If not using a microwave oven, place turkey rolls in a toaster oven or on a foil-lined tray under a broiler for 1 minute. Remove plates from microwave and spoon salsa over the top.

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 CASSEROLE

Steps:

• Cook macaroni according to package directions. Meanwhile, in a large skillet, saute onion and red pepper in butter and oil until tender. Stir in the flour, salt, cumin and pepper until blended; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in cheese until melted., Drain macaroni; add to cheese mixture. Stir in the turkey, tomatoes, corn and peas. Transfer to a 1-qt. baking dish coated with cooking spray. Bake, uncovered, at 350° for 20-25 minutes or until bubbly.

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.

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.

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.

SOUTHWESTERN TURKEY BAKE

Steps:

• Preheat oven to 350°. In a Dutch oven, saute onions and jalapenos in butter until tender. Stir in turkey, soup, sour cream and spinach. In a greased 13x9-in. baking dish, layer half the turkey mixture, cheese and tortilla chips. Repeat layers., Bake, uncovered, until bubbly, 25-30 minutes. Let stand 5 minutes before serving. Sprinkle with green onions.

CITRUS-GLAZED TURKEY WITH CHIPOTLE GRAVY

Steps:

• FOR GLAZE:.
• Melt butter in heavy small saucepan over medium heat.
• Remove from heat.
• Stir in next 7 ingredients.
• Freeze until mixture begins to firm up but is still spreadable, about 30 minutes.
• Set aside 1/2 cup citrus glaze for gravy.
• FOR TURKEY:.
• Melt butter in large nonstick skillet over medium-high heat.
• Add onions and reserved turkey parts and saute until onions are very deep brown, about 22 minutes.
• Add carrots, celery, and tomatoes to skillet and toss to blend. (Glaze and vegetable mixture can be made 1 day ahead. Cover separately and chill. Cover turkey and chill.)
• Set rack in bottom third of oven and preheat to 400°F
• Place small rack in center of large roasting pan.
• Sprinkle vegetable mixture with turkey parts around rack.
• Rinse turkey inside and out; pat dry.
• Place turkey on rack in roasting pan.
• Starting at neck end, carefully slide hand between skin and breast meat to loosen skin.
• Rub 1/2 cup citrus glaze over breast meat under skin.
• If stuffing turkey, spoon stuffing loosely into neck and main cavities.
• Tuck wing tips under turkey; tie legs together loosely to hold shape.
• Brush 1/3 cup glaze over top and sides of turkey (not bottom); reserve any remaining glaze.
• Sprinkle turkey generously with salt and pepper.
• Cover turkey (not pan) loosely with foil.
• Roast 30 minutes.
• Reduce oven temperature to 350°F; add 1 cup broth to pan.
• Press foil snugly around turkey (not pan).
• Roast 1 hour 15 minutes.
• Add 1 cup broth to pan.
• Roast turkey until thermometer inserted into thickest part of thigh registers 175°F, adding 1 cup broth every 30 minutes, lifting foil to baste with pan juices and removing foil during last 15 minutes to brown turkey, about 3 hours 30 minutes longer if unstuffed or 4 hours 15 minutes if stuffed.
• Transfer turkey to platter.
• Tent with foil; let stand 30 minutes (internal temperature of turkey will increase by 5 to 10 degrees).
• Reserve pan juices.
• FOR GRAVY:.
• Strain pan juices into 8-cup measuring cup, pressing on solids to extract some pulp and as much liquid as possible; discard solids in strainer.
• Spoon fat from top of juices; discard fat.
• Add enough chicken broth to pan juices in cup to measure 6 cups.
• Stir reserved 1/2 cup citrus glaze in heavy large saucepan over medium heat until melted.
• Gradually add flour; whisk 1 minute.
• Gradually whisk in pan juices.
• Bring to boil, whisking until smooth.
• Reduce heat to medium; boil until sauce thickens slightly, about 5 minutes.
• Season gravy with salt and pepper.
• Brush any remaining glaze over turkey.
• Serve turkey with gravy.