Recipe courtesy of Food Network Kitchen

Ancho-Rubbed Turkey and Leftover Turkey Chili

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  • Level: Easy
  • Total: 9 hr (includes marinating time)
  • Active: 1 hr
  • Yield: 8 to 10 servings of turkey and 6 to 8 servings of chili
The complex, sweet heat of this mole-inspired rub makes for an incredibly flavorful Thanksgiving turkey that doesn’t need a ton of butter to make it delicious. And the marination (preferably overnight) ensures that you have a juicy, well-seasoned bird. Any leftover turkey would be perfect in our quick chili with fresh poblanos and sweet corn. The chili comes together in under an hour but tastes like it’s been simmering for much longer. Try serving it over your leftover mashed potatoes—they taste great together and nothing goes to waste!


Ancho-Rubbed Turkey:


  1. Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the poblanos, onion, a big pinch of salt and a few grinds of pepper. Cook, stirring occasionally, until softened, 5 to 6 minutes.
  2. Add the tomato paste, chili powder, cumin, oregano and garlic and cook, stirring constantly, until the mixture begins to stick to the bottom of the pot, about 1 minute.
  3. Add the chicken broth, Ancho-Rubbed Turkey, diced tomatoes, 2 cans of the pinto beans with their liquid and 1 teaspoon salt. Roughly mash the remaining can of pinto beans with its liquid in a bowl and add to the pot. Bring to a boil and reduce to a simmer. Simmer, uncovered, until the mixture is thickened and the flavors come together, 20 to 25 minutes.
  4. Stir in the corn and simmer for an additional 5 minutes. Season with salt and pepper. Serve topped with cilantro, scallions, shredded cheese, sour cream and tortilla chips.

Ancho-Rubbed Turkey:

  1. Cook the sesame seeds, cumin seeds and ancho chiles in a small dry skillet over medium heat, stirring, until the seeds are toasted and the anchos are pliable, about 3 minutes. Transfer the anchos to a bowl; transfer the sesame and cumin seeds to a food processor. Cover the anchos with hot water and let soften, 5 to 10 minutes; drain, then discard the ancho stems and seeds.
  2. Add the anchos to the food processor. Add the olive oil, raisins, garlic, scallions, Fresno chile, cilantro leaves, parsley leaves and 1 tablespoon salt to the food processor. Pulse to make a paste.
  3. Pat the turkey dry with paper towels. Work your fingers between the skin and meat on the breast and top of the legs to loosen, then rub the chile paste under the skin and on the outside. Stuff the cilantro and parsley stems into the cavity. Season inside and out with 1 tablespoon salt and a few grinds of pepper. Tie the legs together with kitchen twine. Put the turkey on a rack set in a large roasting pan and tuck the wings under the body. Cover with foil. Refrigerate at least 4 hours and up to 24 hours.
  4. Position an oven rack in the lowest position and remove the other racks; preheat to 350 degrees F. Uncover the turkey and let stand at room temperature 30 minutes.
  5. Roast the turkey, tenting any parts that brown too quickly with foil, until an instant-read thermometer inserted into a thigh registers 165 degrees F, 2 1/2 to 3 hours.
  6. Transfer the turkey to a cutting board and let rest 30 minutes before carving. Serve with the pan drippings.