Ingredients
Serves 14
Paste
Turkey
Gravy
Preparation
For paste:
Step 1
Preheat oven to 350°F. Separate heads of garlic into individual cloves (do not peel). Pierce each clove once with toothpick. Scatter garlic on baking sheet; roast until tender and beginning to brown, about 25 minutes. Cool 5 minutes. Peel garlic, cutting hard tip off each clove. Pack enough garlic into 1/2-cup measuring cup to fill (about 40 cloves); reserve any remaining garlic. Blend 1/2 cup garlic in processor to form course puree.
Step 2
Meanwhile, place chilies in small saucepan. Add enough water just to cover. Simmer over medium-low heat until chilies are 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. (Can be made 1 week ahead. Cover paste and garlic; chill.)
For turkey:
Step 3
Pat turkey dry. Season with salt and pepper. Slide hand under skin of turkey breast to loosen skin. Spread 1/2 cup garlic-paste over breast under skin. If stuffing turkey, spoon stuffing into main cavity. Rub 2 tablespoons paste all over outside of turkey. Reserve remaining paste for gravy. Tie legs together loosely to hold shape of turkey. Place on rack set in roasting pan. (Can be done 1 day ahead if turkey is not stuffed. Chill turkey and paste separately.)
Step 4
Position rack in lowest third of oven and preheat to 325°F. Heat 2 tablespoons oil in heavy large skillet over high heat. Add neck and giblets, turkey neck pieces and onion; sauté brown, about 15 minutes. Place contents of skillet around turkey in pan. Add celery, tomato, allspice and any reserved garlic to pan; pour in 2 cups broth. Roast turkey 1 hour 30 minutes. Tent turkey and entire pan loosely with heavy-duty foil. Continue to roast turkey until meat thermometer inserted into thickest part of thigh registers 180°F. or until juices run clear when thickest part of thigh is pierced with skewer, basting often with pan juices and 3 cups broth, about 1 hour 40 minutes longer for unstuffed turkey (about 2 hours 25 minutes longer for stuffed turkey). Place turkey on platter. Tent with foil; let stand at least 30 minutes. Reserve mixture in pan for gravy.
For gravy:
Step 5
Using tongs, remove turkey parts from pan; discard. Pour mixture in pan into sieve set over large bowl. Press on solids in sieve to release liquid. Spoon fat from pan juices; add enough broth to juices to measure 6 cups.
Step 6
Stir 1/2 cup reserved garlic-chili paste in heavy saucepan over medium-high heat until liquefied. Add flour and stir 1 minute (mixture will be very thick). Gradually add 6 cups broth mixture, whisking until smooth. Simmer until reduced to 4 1/2 cups, about 20 minutes. Season with cayenne, salt and pepper.
Step 7
Serve turkey with gravy.
How would you rate Southwestern Turkey with Garlic-Ancho Chili Paste and Gravy?
Leave a Review
Reviews (43)
Back to TopThis has been my go-to Thanksgiving (and Christmas) turkey for decades now. The gravy is out of this world. A few notes: I always prepare extra garlic-chile rub and I make it several days in advance, as it's a fair amount of work. I find that my cooking times generally don't line up with this recipe -- my turkey is often done much sooner than one would expect from reading this. Side dishes: Sourdough dressing with apples, cranberries, onion, celery and cilantro, topped with pine nuts. I bake it in a separate pan. Garlic mashed potatoes Crunchy green beans in a balsamic/shallot/garlic butter with just a hint of cumin Rombauer Zinfandel is a fabulous wine to go with this menu -- very smooth, with tons of fruit
sararecord
Madison, WI
11/22/2018
the absolute best turkey recipe there is. this is my go-to recipe. i follow it completely and pair with the cornmeal/raisins/pinenut stuffing. Killer!!! can't go wrong with the gravy.
vinylhaven
portland, oregon
11/18/2012
I have been making this recipe since it was published in 1994 with one change: I always grill in on our charcoal grill. It is always terrific and the smoke adds a wonderful flavor and helps make terrific gravy. This year I am going to try brining the turkey first. I try to make other recipes but end up making this one about every 3 years as it is so tasty!
bardenhageng
Leland MI
11/10/2012
I had a turkey leftover in the freezer since Thanksgiving (when they were handing out freebies), so I decided to finally try out this recipe for a non-traditional Memorial Day turkey dinner. This recipe is outstanding! Others have complained it's too time intensive, but for me, it wasn't all that much extra work. Roasting and stuffing a big bird is always a major production. The paste/rub was delicious and kept the turkey incredibly juicy and moist. I might up the amount of Ancho chiles next time around - maybe one extra. But it's really fine the way it is. I stuffed the turkey with the Santa Fe Christmas Stuffing found on this site. It paired most excellently! I think even non-adventurous eaters would find this turkey extremely tasty. It's not spicy hot at all. Just very flavorful and moist. A definite do-again from me and my whole family.
kittypro
Houston, Tx
5/27/2009
Correction to comments in my review below. The scalloped chipotle sweet potato recipe is on FoodNetwork.com (not this site).
dmturner
Keller, TX
11/30/2008
I had been eyeballing this recipe since it originally appeared in the Nov 1994 issue of Bon Appetit but my husband wasn't interested in a southwest-style turkey. THEN we moved to Texas and he became interested. In a nutshell, we have made this turkey 2 years in a row now and we both agree that it's the best turkey we've ever made. The ancho chile paste does not make this a spicy dish, but gives it a nice 'earthy' flavor from the chiles. We served it with a chorizo dressing, scalloped chipotle sweet potatoes (recipe is on this site), mashed potatoes with roasted hatch chiles and cheddar, and steamed green beans. We LOVE these leftovers!
Anonymous
Keller, TX
11/28/2008
I wanted a totally different flavor from what I serve on Thanksgiving.We loved how it looked and how moist it was. The aroma was wonderful. Definitely will make again.
Anonymous
Whitestone, NY
3/26/2008
I made this turkey for our gourmet club's Southwestern Christmas dinner party. The only change I made was to brine it first since I had a free- range heritage turkey. I had a 19 pound turkey and the color and flavor were fabulous. All the guests loved it. I made the Southwestern cornbread stuffing to go with it. We also had butternut squash bisque, gratin of the 3 sisters, Santa Fe coleslaw with carmelized pecans, etc. Truly an incredible feast.
bookworks
Madison, WI
12/10/2007
It was good, but too labor intensive for such a little payoff. Maybe it would work better on a smaller bird.
jennifer1307
Atlanta
10/17/2007
This was terrific and a big hit with my Thanksgiving crowd. I'll make it again soon.
kdsullivan
tucson, az
1/3/2007
Made the rub with cornish game hens for Christmas. A hit for those who like spicier dishes! Turned out great on smaller game than the turkey. Hens were accompanied by green chile and cheddar corn bread muffins, cilantro mashed potatoes and an arugula salad with roasted red peppers. Yummy and pretty simple. : ) My mom wants to make again for company. Our German Shephard gives it 4 paws.
Kristina
Tucson, AZ
12/24/2006
This is so tender.
jaiswal
Antioch,IL
11/24/2005
This recipe made one of the most flavorful and satisfying roast turkeys that I have ever made. I was skeptical, since I usually have made just plain roast turkey for Thanksgiving, but this recipe is one I will never forget and will make many times in the future. The original posting of this recipe was in 1994 issue of Bon Appetit and was paired with an amazing cornbread stuffing. worth trying!
ellenmq
originally Kenosha, Wisconsin
11/19/2005
I have been making this turkey since it first appeared. I have to say it is truly the best. I have simplified the garlic step by simply cutting the tops off and placing them in foil in the oven and later squeezing them out. Also, I always prepare the paste the day before and prepare the turkey so it can marinate in the fridge. The gravy is so delicious! I NEVER have leftovers, it's that good. That issue was the best ever, it's a keeper!
enaile0670
miami
11/11/2005
A lot of steps to make this turkey but well worth it. Very moiste and has that great santa fe flavor to it. Would definately make it again.
Tunes07
Miami, FL
3/14/2005
