🫙 From the Spice Rack
achiote butter-basted turkey with ancho chile gravy
Achiote Butter-Basted Turkey with Ancho Chile Gravy Source: Bon Appetit 2 fresh poblano chiles 3 dried ancho chiles, stemmed, halved and seeded 1 (22 to 24 pound) turkey, giblets d...
maineasy
Ingredients8 items
Ingredients
- 2fresh poblano chiles
- 3dried ancho chiles, stemmed, halved and seeded
- 1(22 to 24 pound) turkey, giblets discarded
- 1large white onion, quartered
- 3/4cup(1 1/2 sticks) butter, room temperature
- 3tablespoonachiote paste (available in latin american markets)
- 4cupchicken stock
- 1/4cupmasa harina (corn tortilla mix, available in latin american
Directions
- 1
Achiote Butter-Basted Turkey with Ancho Chile Gravy Source: Bon Appetit 2 fresh poblano chiles 3 dried ancho chiles, stemmed, halved and see
- 2
Enclose chiles in a paper or plastic bag
- 3
Let stand 10 minutes to steam
- 4
Peel and seed chiles
- 5
Toast ancho chiles in a heavy, large skillet over high heat until the color darkens slightly and the chilies are fragrant, about 30 seconds
- 6
Transfer the ancho chiles to a medium-size bowl
- 7
Add enough hot water to the bowl to cover the chiles
- 8
Let stand until the chilies soften, about 20 minutes