Adobo Turkey with Red-Chilli Gravy

Ingredients for Adobo Turkey with Red-Chilli Gravy

• 4 dried guajillo chillies (60g), wiped clean

• 3 dried ancho chillies (45g), wiped clean

• 2 Teelöffel Kreuzkümmelsamen

• 1 (1/2-inch) piece cinnamon stick, smashed

• 2 whole allspice

• 1 clove

• 4 Knoblauchzehen, zerdrückt

• 1 1/2 Teelöffel getrockneter Oregano

• 1 1/2 teaspoons thyme leaves

• 1/3 cup cider vinegar

• 45ml Wasser

• 2 Esslöffel Pflanzenöl

• 1 (12-to 14-pound) turkey, neck and giblets (excluding liver) reserved for turkey stock

• 475ml water, divided

• 1 Esslöffel Pflanzenöl

• About 950ml classic turkey stock , divided

• 80 ml Weizenmehl

• Melted unsalted butter if necessary

• Equipment: kitchen string

• a 17-by 14-inch flameproof roasting pan with a flat rack

• a 2-quart measuring cup or a fat separator

• 1 a 17- by 14-inch flameproof roasting pan with a flat rack

• 1 a 2-quart measuring cup or a fat separator

Slit chillies lengthwise, then stem and seed. Heat a large heavy skillet (not nonstick) over medium heat until hot, then toast chillies in batches, opening them flat, turning and pressing with tongs, until more pliable and slightly changed in colour, about 30 seconds per batch.

Transfer to a bowl and cover chillies 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 chillies, discarding liquid, and purée in a blender with spices, garlic, herbs, vinegar, water, oil, and 2 teaspoons salt until very smooth, about 1 minute. Set aside 120ml adobo for gravy.

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 180ml ) 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.

Let turkey stand, covered, at room temperature 1 hour.

Preheat oven to 177°C with rack in lower third.

Add 240ml 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 120ml more water) until an instant-read thermometer inserted into fleshy part of each thigh (test both; close to but not touching bone) registers 77°C, 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 82°C).

Straddle roasting pan across 2 burners, then add 240ml 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 625g .

Whisk together flour, 90ml reserved fat (if there is less, add melted butter), and reserved 120ml 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.

Servieren Sie Truthahn mit Soße.

Haftungsausschluss

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