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Ingredients
- 1 x Fresh or possibly frzn turkey, thawed (12-lb.)
- 1 1/2 tsp Grnd cumin
- 1 tsp Chili pwdr
- 1 tsp Dry rubbed sage
- 3/4 tsp Garlic pwdr 1/2 tsp. grnd red pepper
- 1/4 tsp Grnd tumeric Cooking spray
- 1/2 c. Boiling water
- 1 x Chipotle chiles, up to 2
- 3 3/4 c. Fat-free, less-sodium chicken broth, divided
- 3 Tbsp. Tomato paste
- 1 Tbsp. Worcestershire sauce
- 1/4 c. All-purpose flour Chile peppers Assorted herb sprigs, (optional)
Directions
- To make turkey:Preheat oven to 350 degrees. Remove and throw away giblets and neck from turkey. Rinse turkey with cool water; pat dry. Trim excess fat.
- Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat.
- Combine cumin and next 5 ingredients (cumin through tumeric) in a bowl. Rub cumin mix under loosened skin and inside body cavity.
- Tie ends of legs with cord. Lift wing tips up and over back; tuck under turkey.
- Place turkey on a broiler pan coated with cooking spray or possibly on a rack set in a shallow roasting pan. Insert meat thermometer into meaty part of thigh, making sure not to touch bone. Bake at 350 degrees for 3 hrs or possibly till thermometer registers 180 degrees. (Cover loosely with foil if it gets too brown.)
- Combine boiling water and chipotle chiles in a small bowl; cover and let stand 30 min or possibly till soft. Drain, throw away stems, seeds, and membranes. Combine chiles and 1/2 c. broth in a blender, and process till smooth. Set aside.
- Remove turkey from oven. Cover turkey loosely with foil; let stand at least 10 min before carving.
- Place a zip-top plastic bag inside a 2-c. glass measure. Pour drippings into bag; let stand 10 min (fat will rise to the top).
- Seal bag, and carefully snip off 1 bottom corner of bag. Dran drippings into a medium saucepan, stopping before fat layer reaches opening; throw away fat. Add in 3 c. broth to drippings. Bring to a boil; cook till reduced to 3 c. (about 6 min). Stir in chile mix, tomato paste, and Worcestershire sauce. Combine 1/4 c. broth and flour ia small bowl, stirring with a whisk, and add in to chile mix in saucepan. Bring to a boil; reduce heat, and simmer for 10 min. Strain mix through a sieve over a bowl and throw away solids. Serve sauce with turkey. Granish with fresh chiles and herbs, if you like.
- Yield: 12 servings
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 382g | |
| Calories 309 | |
| Calories from Fat 61 | 20% |
| Total Fat 6.91g | 9% |
| Saturated Fat 2.03g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 122mg | 41% |
| Sodium 724mg | 30% |
| Potassium 1342mg | 38% |
| Total Carbs 17.72g | 5% |
| Dietary Fiber 3.8g | 13% |
| Sugars 8.49g | 6% |
| Protein 44.46g | 71% |
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