This is my go to roast turkey recipe. Enjoy the holidays!!
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
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.)
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.
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.