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Roast turkey with ancho chilli gravy

Juicy roast turkey draped in smoky ancho chilli gravy.
Warm spices, gentle heat, and rich tomato depth in every bite.
Caramel-brown skin, tender meat, and a sauce you'll want more of.

dinner ⏱ 195 min 650 kcal / portion 8.0 g carbs / portion (estimated) 🔗 Original source

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Roast turkey with ancho chilli gravy
v8 · rb0e705f985 20260727Z1751 40 g ancho chilli 3 pieces onion 120 ml olive oil salt to taste black pepper to taste 6 kg whole turkey 900 ml water 🍳 ⏱ 20 min soak ancho chillies in boiling water ⏳ discard soaking liquid, remove chilli seeds, and roughly chop the flesh blitz the chopped chillies, red chillies, onion, garlic, cumin, cinnamon, tomato paste, half the oil, and a teaspoon of salt into a smooth paste 🌀 stir in the remaining oil to make the ancho chilli spice paste 🔥 place turkey giblets in a roasting tray with onion wedges and water, topped with a roasting rack 🌀 pat dry the turkey and season all over with salt and black pepper; season inside too 🌀 rub half the spice paste over the turkey, including the cavity and between the breast and skin 🔥 ⏱ 1 h roast the turkey at 200°C 🔥 ⏱ 30 min rotate and baste, then roast until cooked for 2 hours 20 minutes or juices run clear 🔥 ⏱ 90 min if too dark after, loosely cover with foil and continue roasting until done ⏳ ⏱ 15 min rest the turkey, so its juices drop into the tray set turkey on a platter or carving board and discard giblets from the tray add remaining spice paste, water, and salt to the tray; scrape up browned bits 🔥 ⏱ 15-20 min return to the oven until bubbling and slightly thickened 🍽 spoon gravy into a jug and serve Roast turkey with ancho chilli gravy 2 pieces red chilli 10 pieces garlic clove 1½ tbsp ground cumin 1½ tbsp ground cinnamon 3 tbsp tomato paste 1.5 pieces onion half · 60 ml olive oil salt remaining · 60 ml olive oil 1.5 pieces 3 kg 500 ml 3 kg salt 400 ml water salt
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Preparation steps

  1. soak ancho chillies in boiling water for 20 minutes
  2. discard soaking liquid, remove chilli seeds, and roughly chop the flesh
  3. blitz the chopped chillies, red chillies, onion, garlic, cumin, cinnamon, tomato paste, half the oil, and a teaspoon of salt into a smooth paste
  4. stir in the remaining oil to make the ancho chilli spice paste
  5. place turkey giblets in a roasting tray with onion wedges and water, topped with a roasting rack
  6. pat dry the turkey and season all over with salt and black pepper; season inside too
  7. rub half the spice paste over the turkey, including the cavity and between the breast and skin
  8. roast the turkey at 200°C for 1 hour
  9. rotate and baste, then roast every 30 minutes until cooked for 2 hours 20 minutes or juices run clear
  10. if too dark after 90 minutes, loosely cover with foil and continue roasting until done
  11. rest the turkey for 15 minutes, so its juices drop into the tray
  12. set turkey on a platter or carving board and discard giblets from the tray
  13. add remaining spice paste, water, and salt to the tray; scrape up browned bits
  14. return to the oven for 15-20 minutes until bubbling and slightly thickened
  15. spoon gravy into a jug and serve

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