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cocoa ancho chile powder cinnamon light brown sugar salt extra-virgin olive oil balsamic vinegar turkey unsalted butter turkey flour
Viewed: 92 - Published at: 2 years agoIngredients
- 1/4 cup unsweetened cocoa powder
- 1 tablespoon ancho chile powder (see Note)
- 1 tablespoon cinnamon
- 1 tablespoon light brown sugar
- Salt and freshly ground pepper
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon balsamic vinegar
- One 10- to 12-pound turkey, rinsed and patted dry
- 4 tablespoons unsalted butter, melted
- 2 cups turkey or chicken stock or canned low-sodium broth
- 1 1/2 tablespoons all-purpose flour, mixed with 1/4 cup water
Method
- Preheat the oven to 450.
- In a bowl, combine the cocoa, chile powder, cinnamon, sugar, 1 teaspoon salt and 1/4 teaspoon pepper.
- Stir in the oil and vinegar.
- Rub half of the paste all over the turkey; spoon the remaining paste into the cavity.
- Set the turkey on a rack in a large roasting pan and cook for 5 minutes.
- Baste the turkey with some of the melted butter and add 3 to 4 tablespoons of the turkey stock to the pan.
- Lower the oven temperature to 350 and roast the turkey for 1 1/2 hours.
- Lower the oven temperature to 250 and add a little more stock to the pan.
- Baste the turkey with the butter and roast for about 1 1/2 hours longer, or until an instant-read thermometer inserted in the thickest part of the thigh registers 170.
- Transfer the turkey to a cutting board, cover loosely with foil and let rest for at least 30 minutes.
- Pour the pan juices into a saucepan and skim off the fat.
- Set the roasting pan on a burner over moderately high heat.
- Add the remaining stock and bring to a boil, scraping up any browned bits.
- Strain the stock into the saucepan and bring to a boil.
- Spoon the paste from the turkey cavity into the stock.
- Boil the stock until reduced to about 1 1/2 cups, about 10 minutes.
- Whisk in the flour mixture and simmer over moderate heat until thickened.
- Season the gravy with salt and pepper.
- Carve the turkey and serve hot or at room temperature with the gravy.