What Is Better Than Having Turkey – A Symbol of Thanksgiving?
If you’re a F.R.I.E.N.D.S. fan, you probably remember the iconic scene when Monica pulls a turkey on her head, a fez hat and big cartoonish glasses and dances in front of Chandler. The scene was utterly hilarious and gave a funny aspect to having turkey at Thanksgiving for many years following that.
The incharges of Thanksgiving, if you have some foodie guests, we are here to save you with one of the most raved dish Adobo Turkey with Red Chile Gravy. So, buckle up and make everyone crazy at Thanksgiving with this aromatic, flavourful delicious, and colourful Turkey. Don’t forget to look at our magical Gravy which is incredible and can be used with many other dishes too. What are you waiting for? Dive right in and start taking notes on this mesmerizing dish.
Adobo Turkey with Red Chile Gravy
Ingredients –
For adobo:
- 4 dried guajillo chiles
- 3 dried ancho chiles
- 2 teaspoons cumin seeds
- 1 (1/2-inch) piece cinnamon stick (smashed)
- 2 whole allspices
- 1 clove
- 4 garlic cloves (smashed)
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons thyme leaves
- 1/3 cup cider vinegar
- 2 tablespoons vegetable oil
For turkey and gravy:
- 1 (12-to 14-pound) turkey, neck, and giblets (excluding liver)
- 1 tablespoon vegetable oil
- 4 cups classic turkey stock
- 1/3 cup flour
- Melted unsalted butter
Mouthwatering, Isn’t It?
Method –
Step 1 – Cut the chiles (lengthwise), stem, and seed. Heat a skillet (not non-stick) over medium heat, then toast chiles in batches, and press them with tongs until it changes in colour.
Step 2 – Transfer to a bowl and cover the chiles with boiling-hot water, then soak them for 15 minutes.
Step 3 – Meanwhile, toast spices in a skillet and stir over medium-low heat, for about 3 minutes.
Step 4 – Drain chiles, and purée in a blender with spices, garlic, herbs, vinegar, water, oil, and 2 teaspoons of salt until very smooth, for a minute. Set aside 1/2 cup adobo for gravy.
Step 5 – Rinse turkey and sprinkle 2 teaspoons salt evenly in turkey, then rub the remaining adobo (3/4 cup) all over the turkey. Fold the neck skin under the body, then tuck the wing tips under the breast and tie drumsticks together with string. Transfer to a rack in the roasting pan and marinate covered with plastic wrap and chilled, for at least 8 hours.
Step 6 – Let turkey stand, covered, at room temperature for an hour. Preheat the oven to 350°F with a rack in the lower third.
Step 7 – Add a cup of water to the pan and roast the turkey for an hour.
Step 8 – Brush turkey with oil and add the remaining cup of water, then tent loosely with foil and roast until an instant-read thermometer inserted into the fleshy part of each register at 170°F, 1 3/4 to 2 3/4 hours more.
Step 9 – Carefully tilt and transfer it to a platter and let it stand, uncovered, for 30 minutes.
Step 10 – Straddle roasting pan and add 1 cup turkey stock and boil over high heat, stirring and scraping up brown bits, for 2 minutes. Strain pans juices through a fine-mesh sieve into a 2-quart measure and skim off fat (or use a fat separator), reserving fat. Add enough turkey stock to liquid to bring the total to 5 cups.
Step 11 – Whisk together flour, 6 tablespoons reserved fat, add the melted butter, and reserved 1/2 cup adobo in a heavy medium saucepan, then cook over medium heat, whisking constantly, for 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, and season with salt. Your turkey is ready to be served.
