Adobo Turkey With Red-Chile Gravy Recipe

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Adobo Turkey With Red-Chile Gravy
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Ingredients:

Directions:

  1. Make adobo: Slit chiles lengthwise, then stem and seed. Heat a large heavy skillet (not nonstick) over medium heat until hot, then toast chiles in batches, opening them flat, turning and pressing with tongs, until more pliable and slightly changed in color, about 30 seconds per batch.
  2. Transfer to a bowl and cover chiles with boiling-hot water, then soak until softened, about 15 minutes.
  3. Meanwhile, toast spices in a small heavy skillet over medium-low heat, stirring frequently, until fragrant, about 3 minutes.
  4. Drain chiles, discarding liquid, and purée in a blender with spices, garlic, herbs, vinegar, water, oil, and 2 teaspoon salt until very smooth, about 1 minute. Set aside 1/2 cup adobo for gravy.
  5. Marinate turkey: 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 3/4 cup) 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.
  6. Roast turkey: Let turkey stand, covered, at room temperature 1 hour.
  7. Preheat oven to 350°F with rack in lower third.
  8. Add 1 cup water to pan and roast turkey 1 hour.
  9. 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 1/2 cup more water) until an instant-read thermometer inserted into fleshy part of each thigh (test both; close to but not touching bone) registers 170°F, 1 3/4 to 2 3/4 hours more (total roasting time: 2 3/4 to 3 3/4 hours).
  10. 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 180°F).
  11. Make gravy while turkey stands: Straddle roasting pan across 2 burners, then add 1 cup 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 5 cups.
  12. Whisk together flour, 6 tablespoon reserved fat (if there is less, add melted butter), and reserved 1/2 cup 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.
  13. Serve turkey with gravy.
  14. (The Adobo can be made 1 week ahead).
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 3132.03 Kcal (13113 kJ)
Calories from fat 1481.57 Kcal
% Daily Value*
Total Fat 164.62g 253%
Cholesterol 40.82mg 14%
Sodium 68.48mg 3%
Potassium 158.37mg 3%
Total Carbs 333.97g 111%
Sugars 269.74g 1079%
Dietary Fiber 43.63g 175%
Protein 56.1g 112%
Vitamin C 0.8mg 1%
Vitamin A 1.5mg 51%
Iron 15.3mg 85%
Calcium 25.4mg 3%
Amount Per 100 g
Calories 2002.98 Kcal (8386 kJ)
Calories from fat 947.49 Kcal
% Daily Value*
Total Fat 105.28g 253%
Cholesterol 26.1mg 14%
Sodium 43.79mg 3%
Potassium 101.28mg 3%
Total Carbs 213.58g 111%
Sugars 172.5g 1079%
Dietary Fiber 27.9g 175%
Protein 35.88g 112%
Vitamin C 0.5mg 1%
Vitamin A 1mg 51%
Iron 9.8mg 85%
Calcium 16.2mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 75.6
    Points
  • 80
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • high fiber

Bad Points

  • High in Sugar,
  • High in Total Fat

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