SLOW-COOKED RED CHILE TURKEY
Anyone who has spent time in New Mexico knows that fiery red chile sauce, made with local dried chiles, finds its way into most meals there, enhancing plates of huevos rancheros or enchiladas. But just as often, it is the base for a meat stew, usually beef, pork or lamb. The dish is known as carne adovada, and it is insanely good. Yes, there probably is a roasted turkey in most homes for Thanksgiving, and maybe a steaming pot of tamales. But the thought occurred to me that turkey thighs (the tastiest part of the bird) simmered in red chile would be a welcome substitute. It turns out I was right. Slowly braised for 2 hours, this spicy turkey is succulent and tender.
Provided by David Tanis
Categories dinner, lunch, roasts, main course
Time 3h
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Season turkey generously with salt and pepper, then set aside at room temperature.
- Heat oven to 400 degrees. Quickly rinse chiles and pat dry. Put chiles on a baking sheet in one layer and bake just until fragrant and lightly toasted, about 5 to 7 minutes, then cool. (Alternatively, toast chiles in batches in a dry cast-iron pan over medium-high heat, turning them frequently.) Split chiles lengthwise with a sharp knife. Remove and discard stems and seeds (wear gloves if you have sensitive skin).
- Put chiles in a saucepan, cover with 4 cups water and bring to a boil. Turn heat to low and simmer for 10 minutes, then let cool.
- Remove chiles from cooking liquid and place in a blender jar. Add a cup or so of cooking liquid and purée to a smooth paste, adding more liquid if the mixture seems very thick.
- Put a large wide skillet over medium-high heat. Add oil, then add onion and a little salt. Cook, stirring occasionally, until onion is softened, 5 minutes or so. Lower heat as necessary to keep onion from browning. Add coriander, cumin, garlic and bay leaf, then add chile purée and let simmer for 8 to 10 minutes, stirring occasionally. You should have about 4 cups sauce.
- Put seasoned turkey in a Dutch oven or deep roasting pan. Pour red chile sauce over, making sure meat is well coated. Cover and bake at 400 degrees for 30 minutes, then reduce heat to 350 degrees and bake for 1 1/2 hours, until turkey falls from the bone when probed with a fork.
- To serve, put turkey on a platter and cut meat into large pieces. Nap with sauce and garnish with cilantro sprigs. For more casual dining, serve directly from pot.
Nutrition Facts : @context http, Calories 370, UnsaturatedFat 11 grams, Carbohydrate 4 grams, Fat 18 grams, Fiber 1 gram, Protein 45 grams, SaturatedFat 5 grams, Sodium 722 milligrams, Sugar 2 grams, TransFat 0 grams
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Ikenna Onyemaobi
[email protected]This was an excellent recipe. The turkey was moist and flavorful, and the sauce was delicious. I would definitely recommend this recipe to others.
Mukhtir Ali
[email protected]I love this recipe! The turkey is always so juicy and the sauce is so flavorful. It's a great recipe for a special occasion dinner.
Joy Kellett
[email protected]This recipe is a keeper! The turkey was so moist and the sauce was amazing. I will definitely be making this again and again.
Azhar Baloch
[email protected]I've made this recipe several times and it's always a winner. The turkey is always moist and flavorful, and the sauce is perfect. I highly recommend this recipe.
Anobano Bano
[email protected]This is a great recipe for a special occasion dinner. The turkey is impressive looking and the sauce is delicious. I would definitely recommend this recipe.
Evan Tanner
[email protected]I made this recipe for a potluck and it was a huge success. Everyone loved the turkey and the sauce. I even got requests for the recipe.
Londiwe Precious
[email protected]This was my first time cooking a turkey and I'm so glad I chose this recipe. It was so easy to follow and the turkey turned out perfect. The red chile sauce was also a hit with my guests.
beccie alexander
[email protected]I'm not usually a fan of turkey, but this recipe changed my mind. The slow-cooking process made the turkey so tender and juicy, and the red chile sauce added a delicious depth of flavor. I'll definitely be making this again.
Patience Laryea
[email protected]I tried this recipe for my family's Thanksgiving dinner and it was a huge hit! The turkey was perfectly cooked and the sauce was amazing. Even my picky uncle went back for seconds.
Tholakele Xulu
[email protected]This slow-cooked red chile turkey was absolutely delicious. The turkey was so moist and flavorful, and the red chile sauce was the perfect balance of spicy and smoky. I will definitely be making this again.