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Ancho Chile Turkey with Maple Bourbon Glaze
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Prep Time:
45 minutes
Total Time:
4 hours 15 minutes
Elevate your holiday feast with a flavor-packed roasted turkey featuring ancho chili paste, maple syrup, and bourbon.
Ingredients:
  • 2 large dried ancho chiles
  • 1/2 cup garlic cloves (2 heads)
  • 1 1/2 teaspoons ground cumin
  • 1/4 cup canola oil
  • 1/4 cup real maple syrup
  • 2 tablespoons butter
  • 1 to 2 tablespoons bourbon
  • 1 teaspoon ancho chile paste
  • 1 turkey (12 to 15 lb)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 orange, cut into wedges
  • 1 dried bay leaf
  • 3 stalks celery
  • 1 onion, coarsely chopped
  • 2 cups Progresso™ chicken broth (from 32-oz carton)
  • 2 to 4 tablespoons butter
  • 1/4 cup Gold Medal™ all-purpose flour
  • 1 carton (32 oz) Progresso™ chicken broth (4 cups)
Instructions:
  • Place the chiles in a 1-quart saucepan and cover them with water. Bring to a gentle simmer over medium heat and cook for 15 minutes or until the chiles have softened. Remove the chiles from the water, but make sure to save the water for later use.
  • Put the chiles in a food processor along with the remaining ingredients for the Chili-Garlic Paste. Process until a smooth paste forms. If needed, add 1 tablespoon of the reserved chile water to thin it out. Chill in the refrigerator until you are ready to use it. This paste can be prepared up to 2 days in advance.
  • Heat the Glaze ingredients in a 1-quart saucepan over medium heat until boiling; then, remove from heat and set aside.
  • Preheat your oven to 400°F and place a cooling rack or roasting rack in a large roasting pan.
  • Thoroughly wash turkey inside and out, then pat dry. Season generously with salt and pepper, rubbing to ensure it sticks. Gently lift turkey skin and spread 1/2 cup of Chile-Garlic Paste underneath, massaging it over the top. Fill the cavity with orange wedges, half an onion, and a bay leaf. Secure the legs with kitchen string. Insert an ovenproof meat thermometer into the thickest part of the thigh, avoiding contact with the bone. Place the turkey on a rack in a roasting pan, surrounding it with celery and the remaining onion. Pour 2 cups of chicken broth over the vegetables. Brush the turkey with Glaze and roast for 30 minutes.
  • Lower the oven temperature to 325°F. Roast for 2 to 2.5 hours, brushing with pan broth and glaze every 30 minutes, until a thermometer inserted reads 165°F and drumsticks are tender and easy to move when lifted or twisted.
  • Take the turkey out of the pan and place it on a cutting board to rest for 15 minutes. Strain the pan juices and set aside. Remove the vegetables, orange, and bay leaf from the pan and discard.
  • As the turkey rests, melt butter in a 2-quart saucepan over medium heat. Stir in flour and cook for 3 to 4 minutes until a blond roux forms. Add 1/2 cup Chile-Garlic Paste, strained pan juices, and a carton of chicken broth (4 cups). Bring to a boil, then simmer until thickened. Serve the gravy with the carved turkey.

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