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Recipe Name: Arizona Turkey With Chipotle Sauce Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

1 Fresh or frozen turkey
thawed 12-pound
1 1/2 Teaspoon(s) Ground cumin
1 Teaspoon(s) Chili powder
1 Teaspoon(s) Dried rubbed sage
3/4 Teaspoon(s) Garlic powder 1/2 teaspoon
ground red
1/4 Teaspoon(s) Ground tumeric
Cooking spray
1/2 Cup(s) Boiling water
1 Chipotle chiles, up to 2
3 3/4 Cup(s) Fat-free, less-sodium
broth divided
3 Tablespoon(s) Tomato paste
1 Tablespoon(s) Worcestershire sauce
1/4 Cup(s) All-Purpose Flour
Chile peppers
Assorted herb sprigs
To make turkey: Preheat oven to 350 degrees. Remove and discard
giblets and neck from turkey. Rinse turkey with cold 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 mixture 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 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 hours or until 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 minutes or
until soft. Drain, discard stems, seeds, and membranes. Combine chiles
and 1/2 cup broth in a blender, and process until smooth. Set aside.
Remove turkey from oven. Cover turkey loosely with foil; let stand at
least 10 minutes before carving. Place a zip-top plastic bag inside a
2-cup glass measure. Pour drippings into bag; let stand 10 minutes
(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; discard fat. Add 3 cups broth to drippings.
Bring to a boil; cook until reduced to 3 cups (about 6 minutes). Stir
in chile mixture, tomato paste, and Worcestershire sauce. Combine 1/4
cup broth and flour ia small bowl, stirring with a whisk, and add to
chile mixture in saucepan. Bring to a boil; reduce heat, and simmer
for 10 minutes. Strain mixture through a sieve over a bowl and discard
solids. Serve sauce with turkey. Granish with fresh chiles and herbs,
if desired. Yield: 12 servings Converted by MC_Buster. Recipe by:
COOKING LIVE SHOW #CL9233 Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 1260
Calories From Fat: 271
Total Fat: 30g
Cholesterol: 421.3mg
Sodium: 7321.9mg
Potassium: 4561.8mg
Carbohydrates: 75.7g
Fiber: 11.1g
Sugar: 13.3g
Protein: 168.2g

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