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Southwestern Turkey With Garlic-Ancho Chili Paste and Gravy

The aroma still lingers in my memory: a blend of smoky ancho, pungent garlic, and perfectly roasted turkey, permeating my grandmother’s kitchen every Thanksgiving. As a child, I’d eagerly anticipate the moment she’d pull this masterpiece from the oven, its skin glistening with a deep, reddish-brown hue. That unique Southwestern twist transformed a classic holiday centerpiece into an unforgettable culinary experience, a tradition I’m thrilled to share with you.

Recipe Overview

Prep Time: 45 minutes
Cook Time: 4 hours
Total Time: 4 hours 45 minutes
Servings: 14
Yield: 1 turkey with gravy
Dietary Type: Generally suitable for Gluten-Free & Dairy-Free diets (check broth and flour for gluten, and use corn oil)

Ingredients

For the Paste:

3 heads garlic
3 large dried ancho chiles, rinsed, stemmed, seeded, and torn into pieces
½ cup corn oil
1 ½ teaspoons ground cumin
½ teaspoon honey

For the Turkey:

18 lbs turkey, neck and giblets reserved
2 tablespoons corn oil
1 ½ lbs turkey wings or 1 ½ lbs turkey neck, cut into 1-inch pieces
1 large onion, chopped
3 stalks celery, chopped
1 large tomato, chopped
1 teaspoon whole allspice
5 cups chicken broth

For the Gravy:

2 cups chicken broth
6 tablespoons all-purpose flour
Cayenne pepper (to taste)

Equipment Needed

Baking sheet
Food processor
Small saucepan
Roasting pan with rack
Heavy large skillet
Sieve
Large bowl
Heavy saucepan
Whisk
Meat thermometer

Instructions

Preheat your oven to 350°F (175°C).
Separate the heads of garlic into individual cloves, but do not peel them.
Pierce each garlic clove once with a toothpick. This allows steam to escape and prevents explosions in the oven.
Scatter the garlic on a baking sheet and roast until tender and beginning to brown, about 25 minutes.
Cool the garlic for 5 minutes before handling.
Peel the garlic, cutting the hard tip off each clove.
Pack enough garlic into a ½-cup measuring cup to fill (about 40 cloves); reserve any remaining roasted garlic.
Blend the ½ cup garlic in a food processor to form a coarse puree.
Meanwhile, place the ancho chiles in a small saucepan.
Add enough water just to cover the chiles.
Simmer over medium-low heat until the chiles are soft and most of the water evaporates, about 15 minutes.
Add the chili mixture, corn oil, cumin, and honey to the garlic in the food processor.
Puree until smooth.
Season the paste with salt and pepper to taste. The garlic-ancho chili paste can be made up to 1 week ahead. Cover and chill.
Pat the turkey dry with paper towels. This will help the skin crisp up beautifully during roasting.
Season the turkey generously inside and out with salt and pepper.
Slide your hand under the skin of the turkey breast to loosen the skin from the meat. Be careful not to tear the skin.
Spread ½ cup of the garlic-ancho chili paste evenly over the breast under the skin.
If stuffing the turkey, spoon your favorite stuffing into the main cavity. Don’t overpack the stuffing, as it needs room to expand during cooking.
Rub 2 tablespoons of the garlic-ancho chili paste all over the outside of the turkey.
Reserve the remaining paste for the gravy.
Tie the turkey legs together loosely with kitchen twine to hold the shape of the turkey during roasting.
Place the turkey on a rack set in a roasting pan. The turkey can be prepared up to this point 1 day ahead if it’s not stuffed. Chill the turkey and the remaining paste separately.
Position a rack in the lowest third of the oven and preheat to 325°F (160°C). Lowering the rack prevents the breast from overcooking before the legs are done.
Heat 2 tablespoons of corn oil in a heavy large skillet over high heat.
Add the turkey neck and giblets, the turkey neck pieces (or wings), and the onion to the skillet; sauté until browned, about 15 minutes.
Place the contents of the skillet around the turkey in the roasting pan.
Add the celery, tomato, allspice, and any reserved roasted garlic to the pan. Pour in 2 cups of chicken broth.
Roast the turkey for 1 hour and 30 minutes.
Tent the turkey and the entire roasting pan loosely with heavy-duty foil. This will prevent the skin from burning and help the turkey cook evenly.
Continue to roast the turkey until a meat thermometer inserted into the thickest part of the thigh registers 180°F (82°C) or until the juices run clear when the thickest part of the thigh is pierced with a skewer, basting often with the pan juices and the remaining 3 cups of chicken broth. This will take about 1 hour and 40 minutes longer for an unstuffed turkey, or about 2 hours and 25 minutes longer for a stuffed turkey.
Place the turkey on a platter.
Tent the turkey with foil; let it stand for at least 30 minutes before carving. This resting period allows the juices to redistribute, resulting in a more moist and flavorful bird.
Reserve the mixture in the roasting pan for the gravy.
Using tongs, carefully remove the turkey parts (neck, giblets, wings) from the pan and discard them.
Pour the mixture in the roasting pan into a sieve set over a large bowl.
Press on the solids in the sieve to release as much liquid as possible.
Spoon off the fat from the pan juices; add enough chicken broth to the juices to measure 6 cups.
Stir ½ cup of the reserved garlic-chili paste in a heavy saucepan over medium-high heat until liquefied.
Add the all-purpose flour and stir constantly for 1 minute (the mixture will be very thick). This creates a roux, which will thicken the gravy.
Gradually add the 6 cups of broth mixture, whisking constantly until smooth. This prevents lumps from forming in the gravy.
Simmer until the gravy is reduced to about 4 ½ cups, about 20 minutes, stirring occasionally to prevent sticking.
Season the gravy with cayenne pepper to taste for an extra kick, as well as salt and pepper.
Serve the turkey with the garlic-ancho chili gravy.

Expert Tips & Tricks

Don’t skip the garlic roasting step. Roasting mellows the garlic’s harshness and brings out its sweetness.
Adjust the heat. The amount of cayenne pepper in the gravy can be adjusted to your personal preference. If you’re sensitive to spice, start with a pinch and add more to taste.
Brining the turkey: For an extra-juicy turkey, consider brining it overnight before roasting.
Make the paste ahead: The garlic-ancho chili paste can be made up to a week in advance, saving you time on Thanksgiving Day.
Gravy consistency: If your gravy is too thin, whisk together a tablespoon of cornstarch with two tablespoons of cold water and whisk it into the simmering gravy. If it is too thick, add a little more chicken broth.

Serving & Storage Suggestions

Serve the Southwestern Turkey with Garlic-Ancho Chili Paste and Gravy as the centerpiece of your Thanksgiving or holiday meal. It pairs well with traditional sides like mashed potatoes, stuffing, cranberry sauce, and green bean casserole, but the Southwestern flavors also complement dishes like cornbread dressing, sweet potato casserole with a pecan crumble, and elote-style corn.

Leftover turkey and gravy can be stored separately in airtight containers in the refrigerator for up to 3-4 days. Reheat the turkey in a 325°F (160°C) oven with a little broth to keep it moist. Reheat the gravy on the stovetop over low heat, stirring occasionally. The gravy can also be frozen for up to 2-3 months. Thaw it overnight in the refrigerator before reheating.

Nutritional Information

(Estimated per serving, without sides)

Nutrient	Amount per Serving	% Daily Value
Calories	1175 kcal	59%
Total Fat	62g	95%
Saturated Fat	16g	80%
Cholesterol	431mg	144%
Sodium	792mg	33%
Total Carbohydrate	11g	4%
Dietary Fiber	2g	7%
Sugars	2g	–
Protein	133g	267%

Variations & Substitutions

Spicier Paste: For a hotter paste, add a few dried chipotle chiles to the ancho chiles when simmering.
Milder Paste: If you prefer a milder flavor, reduce the amount of ancho chiles or remove the seeds and veins more thoroughly.
Gluten-Free Gravy: Use a gluten-free all-purpose flour blend or cornstarch to thicken the gravy.
Vegetarian Gravy: Make a vegetarian gravy using vegetable broth and a cornstarch slurry.
Different Herbs: Add other Southwestern herbs like oregano, sage, or thyme to the roasting pan for additional flavor.

FAQs (Frequently Asked Questions)

Q: Can I use a smaller turkey for this recipe?
A: Yes, you can use a smaller turkey. Just adjust the roasting time accordingly, using a meat thermometer to ensure it reaches 180°F (82°C) in the thigh.

Q: Can I make the gravy without the turkey drippings?
A: While the turkey drippings add a lot of flavor, you can make the gravy with just chicken broth if needed. The flavor will be a little different, but it will still be delicious.

Q: How do I prevent the turkey breast from drying out?
A: Tenting the turkey with foil during roasting and basting it frequently with pan juices will help prevent the breast from drying out. Brining the turkey beforehand also helps.

Q: What if I don’t have ancho chiles?
A: While ancho chiles are key to the flavor profile, you can substitute them with another variety of dried chile, like guajillo or pasilla, though the flavor will be slightly different.

Q: Can I stuff the turkey the night before?
A: It is generally not recommended to stuff the turkey the night before due to food safety concerns. Stuffing the turkey right before roasting is safer.

Final Thoughts

This Southwestern Turkey with Garlic-Ancho Chili Paste and Gravy isn’t just a recipe; it’s an invitation to create a memorable dining experience, infused with bold flavors and heartwarming memories. I encourage you to embrace the unique flavors of this dish and make it your own. Don’t hesitate to experiment with the spice level, or to pair it with your favorite Southwestern-inspired side dishes. And, most importantly, share your culinary creation with loved ones and bask in the joy of a shared, delicious meal. Happy cooking!

Southwestern Turkey With Garlic-Ancho Chili Paste and Gravy Recipe