Turkey With Ancho Adobo Recipes

ANCHO-CHIPOTLE TURKEY CHILI

Steps:

• Place the anchos and stock in a saucepan over medium heat. Bring to a low boil, and then simmer over low heat to reconstitute.
• Heat 1 tablespoon extra-virgin olive oil in a large Dutch oven or large, deep skillet over medium-high heat. Add the bacon and brown a few minutes, and then remove the bacon to a plate with a slotted spoon.
• Add the ground turkey and brown and crumble the meat, and season with salt and pepper. Add the onions, garlic, chipotle in adobo, paprika, cumin, coriander, cocoa powder, and cinnamon. Stir and cook to soften, 10 minutes more. Add the tomato paste, and stir 1 minute. Deglaze the pan with the beer.
• Puree the anchos and stock.
• Add the ancho puree to the chili along with the reserved bacon. Simmer over low heat to thicken 20 to 30 minutes. Cool and store for a make-ahead meal.
• To reheat: Reheat over a medium flame on the stovetop, stirring occasionally. Serve with the garnishes of your choice.

ADOBO MARINATED TURKEY (PAVO ADOBADO)

Steps:

• Remove the stems and seeds from the dried chiles and transfer them to a saucepan. Cover with water. Bring to a boil, reduce heat and simmer for 10 minutes. Remove from heat and let stand for 10 minutes. Peel the garlic and add to a separate saucepan. Drizzle garlic with a little oil and heat to medium low. Saute garlic for 6-8 minutes and set aside.
• While peppers are cooling, gather your ingredients. In the blender, add the achiote, juice, cider vinegar, oil, oregano, cumin and pepper. Using a slotted spoon, add the chiles in water and the garlic. Season to taste with salt. Blend on high until smooth. If sauce is too thick, add a little more juice or water. Strain through a wire mesh strainer into a bowl, set aside.
• Wash off turkey with cool water and pat dry. Clean out the inside of turkey. Season the inside with salt and pepper. Add the lemon, onion, half of butter and fresh herbs. Use cooking twine to tie the legs together if you like.
• Carefully, place the turkey on rack inside of roasting pan. Pull the skin up in the breast area and spread the remaining butter directly onto turkey. Put the skin back in place. Pour the adobo all over, using your hands to make sure it is coated evenly all over the surface of turkey. Cover with plastic wrap and marinate overnight.
• When ready to cook, remove the turkey from refrigerator at least one hour before. Add 4 cups of water to the bottom of the pan. Remove the plastic wrap from turkey and discard. Cover the turkey tightly with heavy foil paper. Transfer to oven and roast in a 350 degree preheated oven for 1 hour and 20 minutes.
• Remove the foil paper and continue roasting, basting as desired, until the internal temperature of breast reads 158-160. Inner part of thigh should be at least 175 degrees. Remove from the oven and tent loosely with foil. Let sit for 25 to 30 minutes before slicing. When ready, slice turkey. Pour the strained(warm) pan juices over the meat. Or save pan juices for gravy.
• All ovens will vary as far as the cooking times. If your turkey has a built in thermometer, start watching for it to pop up after 1 hour and 30 minutes. Keep your meat thermometer handy!

ADOBO RUBBED TURKEY BREAST WITH CHORIZO CORNBREAD STUFFING

Steps:

• Toast dry chiles on a grill, then soak all chiles in warm water for ten minutes. Remove them from the water and place them in a food processor with the oregano, white vinegar and chopped garlic. Season the turkey breast with salt and pepper. Rub it generously with the adobo and let marinade for one day.
• Meanwhile cook the chorizo in a skillet for five minutes until fat has rendered. Add onion, carrot, celery and garlic. Cook for ten minutes until the vegetables have caramelized. Add crumbled cornbread, cilantro, chicken stock and salt and pepper. Make sure that the stuffing itself is not dry but at the same time that it is not too wet. Add chicken stock slowly and as needed. With a knife make a four inch pocket on the breast and insert stuffing.
• Preheat oven to 350 degrees and place turkey breast on a sheet pan with a rack and cook/or l and 1/2 hours or until the meat thermometer registers 180 degrees. Slice pieces and serve

ADOBO TURKEY WITH RED-CHILE GRAVY

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.

ADOBO TURKEY WITH RED-CHILE GRAVY

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.
• (The Adobo can be made 1 week ahead).