Adobo Turkey with Red-Chile Gravy

Adobo Turkey with Red-Chile Gravy
Photo by Ditte Isager

Ingredients

  • 1 (12-to 14-pound) turkey, neck and giblets (excluding liver) reserved for turkey stock
  • 2 whole allspice
  • 4 cloves garlic
  • About 4 cups classic turkey stock
  • 2 cups water
  • 1 ½ teaspoons dried oregano
  • 4 dried guajillo chiles
  • + 14 more ingredients
    • butter
    • 2 tablespoons vegetable oil
    • 1/3 cup all-purpose flour
    • 1/3 cup cider vinegar
    • a 17- by 14-inch flameproof roasting pan with a flat rack
    • kitchen string
    • 1 (1/2-inch) piece cinnamon stick
    • 1 ½ teaspoons thyme leaves
    • a 2-quart measuring cup or a fat separator
    • 3 dried ancho chiles
    • 3 tablespoon water
    • 2 teaspoons cumin seeds
    • 1 clove
    • 1 tablespoon vegetable oil

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. Transfer to a bowl and ...

View full recipe at Epicurious

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