Chile-Rubbed Roast Turkey
This Mexican chile pepper is called “Chilaca” when used fresh. In California the Poblano chile is often called Pasilla. Since most of these are bought and distributed from California this mislabeling often carries over into the supermarkets nationwide causing a lot of confusion. This chile is very mild and is usually consumed in the dry form to make the famous Mexican ‘mole’ sauces.
Ingredients:
6 pasilla chiles, stemmed and seeded
30 cloves garlic (5 finely chopped)
1/3 cup orange juice
3 Tbsp extra-virgin olive oil
2 Tbsp honey
1 Tbsp kosher salt, plus more to taste
1 Tbsp whole black peppercorns
1 (12 lb) turkey
1 large onion, quartered
1 orange, quartered
1/2 cup port or red wine
2 Tbsp unsalted butter
4 cups turkey or chicken broth
1 1/2 Tbsp cornstarch mixed with 3 Tbsp water
1/2 tsp freshly grated nutmeg
2 Tbsp finely chopped flat-leaf parsley
Instructions:
In a 10″ cast-iron skillet over high heat, toast chiles, turning once, until fragrant, about 2 minutes. Transfer to a small bowl and cover with 1 cup boiling water and let soak until soft, 20 minutes. Transfer chiles and their liquid to a blender along with 25 cloves garlic, orange juice, oil, honey, 1 tbsp. salt, and peppercorns and purée until smooth, about 2 minutes. Set chile rub aside.
Heat oven to 500° and place rack in bottom third of oven. Season inside of turkey with salt. Rub turkey with chile rub and stuff with onions and oranges. Transfer turkey breast side up to a rack set in a roasting pan. Roast for 30 minutes and lower heat to 325° and cook for 30 minutes more. Remove turkey from oven and, using kitchen towels to protect your hands, flip turkey breast side down. Roast, basting occasionally, until an instant-read thermometer inserted into a thigh but not touching the bone registers 165°, about 3 hours total for a 12-lb. turkey. Lower oven to 150°. Transfer turkey, breast side up, to a baking sheet and return to oven to keep warm. Remove turkey from oven 15 minutes before serving.
Meanwhile, add port to roasting pan and heat over high heat. Scrape up any brown bits. Cook, stirring, until mixture has reduced by half, about 5 minutes. Set a sieve over a bowl and strain liquid and discard solids. Put liquid into freezer and leave for 30 minutes. Skim and discard fat and set liquid aside. Melt butter in a 12″ skillet over medium-high heat. Add remaining garlic and cook until soft, about 2 minutes. Add broth and reserved liquid, and boil to reduce by half, about 15 minutes. Whisk in cornstarch mixture and boil. Strain through a sieve into a 1-qt. saucepan. Stir in nutmeg and parsley and season gravy with salt and pepper. Carve turkey and serve with the gravy.
SERVES 12.
From saveur.com