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Monday, November 19, 2007

Roast Turkey w/ Garlic-Ancho Chili Paste

Since Thanksgiving is almost upon us, I thought I would post one of my favorite turkey recipes. I have been using this recipe for over ten years now, I adapted it from Bon Apitit. I'll be using a different recipe this year which I will post after preparing it, which I will not be doing until after Thanksgiving when my Mom is in town. I typically stuff this turkey with a quartered onion and some celery stalks, leaves and all, sometimes I will add a halved lemon and pour a can of chicken broth in the roasting pan.

Roast Turkey w/ Garlic-Ancho Chili Paste

3 large heads garlic
3 large ancho chilies, rinsed, stemmed, seeded, torn into pieces
1/2 olive oil
1 tsp. ground cumin
1 tsp. honey
1 17 to 18 lb. turkey, neck and giblets removed

For paste: Preheat oven to 350. Wrap garlic in foil and place in oven for 30 minutes. Cool 5 minutes. Peel garlic and remove hard tips, place into 1/2 cup measuring cup to fill. Reserve any remaining garlic. Blend 1/2 cup in processor to form coarse puree.
Meanwhile, place chilies in small saucepan. Add enough water to cover. Simmer over medium low heat until soft and most of water evaporates, about 15 minutes. Add chili mixture, oil, cumin and honey to garlic in processor. Puree until smooth. Season with salt and pepper. (This can be made 1 week ahead.)
For turkey: Rinse turkey and pat dry. Season with salt and pepper. Slide hand under skin of the breast to loosen. Spread 1/2 cup of paste over breast under skin. Run 2 tablespoons of paste over turkey. Reserve any remaining paste for the gravy. Tie legs to hold shape. Place turkey on rack in roasting pan.
Position rack in lowest third of preheated 325 degree oven. Roast turkey for 30 minutes, remove from oven and loosely tent with foil. Continue roasting until thermometer inserted in thickest past of thigh registers 180( about 2 hours and 20 minutes). Place turkey on platter. tent with foil and let rest for 30 minutes.

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