Recipe courtesy of Cooking Light Magazine

Arizona Turkey with Chipotle Sauce

  • Level: Easy
  • Total: 5 hr 30 min
  • Prep: 1 hr 30 min
  • Cook: 4 hr
  • Yield: 12 servings
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Ingredients

1 (12-pound) fresh or frozen turkey, thawed

1 1/2 teaspoons ground cumin

1 teaspoon chili powder

1 teaspoon dried rubbed sage

3/4 teaspoon garlic powder

1/2 teaspoon ground red pepper

1/4 teaspoon ground tumeric

Cooking spray

Chipotle Sauce:

1/2 cup boiling water

1 to 2 chipotle chiles

3 3/4 cups fat-free, less-sodium chicken broth, divided

3 tablespoons tomato paste

1 tablespoon Worcestershire sauce

1/4 cup all-purpose flour

Chile peppers

Assorted herb sprigs (optional)

Directions

  1. To make turkey: Preheat oven to 350 degrees. Remove and discard giblets and neck from turkey. Rinse turkey with cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat.
  2. Combine cumin and next 5 ingredients (cumin through tumeric) in a bowl. Rub cumin mixture under loosened skin and inside body cavity. Tie ends of legs with cord. Lift wing tips up and over back; tuck under turkey.
  3. Place turkey on a broiler pan coated with cooking spray or on a rack set in a shallow roasting pan. Insert meat thermometer into meaty part of thigh, making sure not to touch bone. Bake at 350 degrees for 3 hours or until thermometer registers 180 degrees. (Cover loosely with foil if it gets too brown.)
  4. Combine boiling water and chipotle chiles in a small bowl; cover and let stand 30 minutes or until soft. Drain, discard stems, seeds, and membranes. Combine chiles and 1/2 cup broth in a blender, and process until smooth. Set aside.
  5. Remove turkey from oven. Cover turkey loosely with foil; let stand at least 10 minutes before carving.
  6. Place a zip-top plastic bag inside a 2-cup glass measure. Pour drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag, and carefully snip off 1 bottom corner of bag. Drain drippings into a medium saucepan, stopping before fat layer reaches opening; discard fat. Add 3 cups broth to drippings. Bring to a boil; cook until reduced to 3 cups (about 6 minutes). Stir in chile mixture, tomato paste, and Worcestershire sauce. Combine 1/4 cup broth and flour in a small bowl, stirring with a whisk, and add to chile mixture in saucepan. Bring to a boil; reduce heat, and simmer for 10 minutes. Strain mixture through a sieve over a bowl and discard solids. Serve sauce with turkey. Garnish with fresh chiles and herbs, if desired
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