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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TizBoyDoofus
[email protected]I've never been a fan of turkey, but this recipe changed my mind. The red chile sauce is incredible and the turkey is cooked to perfection.
Lucy Pretorius
[email protected]This is my favorite turkey recipe. It's always a hit with my guests.
stewart mcnab
[email protected]I made this recipe for my family and they loved it! The turkey was moist and tender, and the sauce was rich and flavorful.
Suryaking Suryaking
[email protected]This recipe is a bit time-consuming, but it's worth it. The turkey is so flavorful and juicy, and the sauce is divine.
Rafat Hossn
[email protected]I'm not a big fan of turkey, but this recipe changed my mind. The red chile sauce is incredible and the turkey is cooked to perfection.
Alejandro Meza
[email protected]I've made this recipe several times and it never disappoints. It's the perfect dish for a special occasion.
Matthew Parnell
[email protected]I love this recipe! The turkey is always so moist and tender, and the sauce is amazing.
Kyle Rudolf
[email protected]This is my go-to turkey recipe. It's always a hit with my family and friends.
Dax Wilson
[email protected]This recipe was a disaster! The turkey was tough and the sauce was burnt.
Ariyn Hossen
[email protected]I was disappointed with this recipe. The turkey was dry and the sauce was too spicy.
Sadeeq Ahmad
[email protected]This recipe is definitely a winner! The turkey was juicy and flavorful, and the sauce was the perfect balance of sweet and spicy.
Tokolosie Vandermerwe
[email protected]I've never been a fan of turkey, but this recipe changed my mind. The red chile sauce was incredible and the turkey was cooked to perfection.
Maria Mika
[email protected]I made this recipe for my family and they loved it! The turkey was moist and tender, and the sauce was rich and flavorful.
Samina Anwarkhan
[email protected]This recipe was easy to follow and the turkey came out so flavorful. The red chile sauce was the perfect complement to the turkey.
Peggy Napier
[email protected]I followed the recipe exactly and the turkey turned out dry and overcooked. The sauce was also bland.
noor Jaan
[email protected]This recipe is a keeper! The turkey was perfectly cooked and the sauce was delicious. I will definitely be making this again.
Moromi Matheen
[email protected]I've tried many slow-cooked turkey recipes, but this one is by far the best. The red chile sauce is amazing and really elevates the dish.
Mir Abir
[email protected]This turkey recipe was an absolute hit at our Thanksgiving dinner! The meat was so tender and juicy, and the red chile sauce had just the right amount of spice. Our guests raved about it!