Apple-Poblano Roasted Turkey

Recipe printed from chiknpastry.com

Apple-Poblano Roasted Turkey
adapted from Cooking Light, November 2010; serves at least 12 

time commitment: 3 hours, most of which is inactive

the original recipe included a 24-hour brine, which I'm usually a big fan of, but I skipped it this time and the turkey was plenty juicy and flavorful.

ingredients
1  (12-pound) organic fresh turkey
1  T  brown sugar
1  t  kosher salt
3/4  t  dried oregano
1/2  t  ground cumin
1/2  t  freshly ground black pepper
1/2  t  ground red pepper
1/4  t  ground coriander
3  Gala apples, quartered and divided
2  poblano chiles, quartered, seeded, and divided
1  c  cilantro leaves
Cooking spray
3  c  water
3  c  fat-free, lower-sodium chicken broth, divided
2  T butter
2  c  chopped onion
5  garlic cloves, crushed
1.13  oz  all-purpose flour (about 1/4 cup)
1  c  apple cider
3  T  chopped fresh cilantro
2  T  fresh lime juice

instructions
To prepare turkey, remove giblets and neck from turkey. Trim excess fat. Preheat oven to 500 F.

Pat turkey dry. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Combine 1 T sugar and next 6 ingredients (through coriander) in a small bowl. Rub spice mixture under loosened skin over flesh. Place 1 apple quarter and 1 poblano quarter in the neck cavity; close skin flap. Arrange 5 apple quarters, 1 poblano quarter, and 1 cup cilantro leaves in the body cavity. Secure legs with kitchen twine. Arrange turkey on the rack of a roasting pan coated with cooking spray. Arrange remaining 6 apple quarters and 6 poblano quarters in bottom of roasting pan coated with cooking spray. Place rack with turkey in pan. Roast at 500 for 30 minutes.

Reduce oven temperature to 350 F (do not remove turkey from oven). Place a foil tent over turkey breast. Pour 3 cups water in bottom of pan. Bake turkey at 350 for 40 minutes. Rotate turkey, and baste with 3/4 cup broth. Roast for 30 minutes; rotate turkey. Baste with 3/4 cup broth. Roast 20 minutes or until a thermometer inserted in the thickest part of the thigh registers 165 F. Remove from oven. Place turkey, breast side down, on a jelly-roll pan or cutting board. Let stand, covered, for 30 minutes. Serve breast side up.

Strain pan drippings through a sieve into a bowl; discard solids. Melt butter in a large saucepan over medium-high heat. Add onion; sauté for 5 minutes or until translucent. Stir in chopped garlic; sauté 2 minutes, stirring constantly. Weigh or lightly spoon flour into a dry measuring cup, and level with a knife. Sprinkle flour over onion mixture; saute 2 minutes, stirring frequently. Add drippings, remaining 1 1/2 cups broth, and 1 cup apple cider; bring to a boil. Reduce heat, and simmer until reduced to 3 cups (about 15 minutes). Strain through a sieve over a bowl, and discard solids. Stir in chopped cilantro and lime juice. Carve and serve with gravy.

Comments