Chipotle Turkey with Gravy Recipe
Chipotle Turkey is the ultimate Thanksgiving turkey recipe you need. Spice up your holiday table with this juicy, smoky bird, topped with perfectly crispy skin, it's guaranteed to impress.
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Equipment
Ingredients
- 5 Kg 11 lbs approx. whole turkey, preferably, organic and/or cage-free
- ¼ cup dry Brine, recipe follows
- ½ cup compound butter, recipe follows
- 1 large onion, quartered
- 1 garlic head , halved
- 1 celery stalk, chopped
- 1-2 carrots, chopped
Dry Brine
- 2 tablespoons Himalayan salt, coarse or fine
- 2 tablespoons freshly ground black pepper
- 1 tablespoon lemon zest , from an unwaxed lemon
- 1 tablespoon orange zest , from an unwaxed orange
Compound Butter
- ½ cup butter
- 1 tablespoon smoked paprika
- 1 tablespoon chipotle peppers in adobo sauce , finely chopped
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- ¼ teaspoon Himalayan pink salt
- ½ teaspoon ground pepper
- ½ teaspoon onion powder
- 1 teaspoon fresh thyme leaves
- ¼ teaspoon dry oregano
Chiptole Turkey Gravy
- 1 tablespoon butter , cold or room temperature
- 1 tablespoon flour
- 1 cup chipotle turkey dripping
- ½ cup broth , preferably vegetable broth
- 1 teaspoon adobo sauce
- 1 teaspoon soy sauce , optional
- Salt and pepper to taste
Instructions
Step 1: Make Compound Butter
- Combine the butter, chipotle pepper, spices, and herbs in a mixing bowl. Mix them well with a spatula. Transfer to a piece of parchment paper. Using two offset spatulas, form a log. Wrap the log in the parchment paper and keep it in the fridge or the freezer.
Step 2: Defrost the Turkey
- 3 days ahead of Thanksgiving dinner, defrost the turkey. Keep the turkey in its original packaging to prevent bacteria contamination and place it inside a larger, leak-proof bag. Store it in the fridge, allowing 36 hours or more for it to fully defrost. This way, you’re sure to have a perfectly thawed turkey without any last-minute stress.
Step 3: Dry Brine the Turkey
- Once the turkey is totally defrosted, pat it dry with kitchen paper. Combine the dry brine ingredients: salt, pepper, lemon zest and orange zest. Massage the turkey thoroughly with the dry rub over and under the skin. Cover it tightly with a plastic wrap and keep it in the fridge from 12-24 hours.
Step 4: Marinate the Turkey
- After resting in dry brine for 12-24 hours, rinse the turkey under tap water carefully. Tap it dry with kitchen paper. Apply the compound butter all over the turkey, under and over the skin. Let the turkey rest in the fridge uncovered up to 12 hours prior to roasting.
Step 5: Roast the Turkey
- Remove turkey from refrigerator; let it stand at room temperature for 1 hour. Preheat oven to 415°F or 213°C with rack in lower third position. Arrange the vegetables in a large roasting rack and 1 cup of water. Set a roasting rack inside a large roasting pan. Transfer turkey to oven and roast, rotating occasionally, until an instant-read thermometer inserted into the deepest part of the breast registers 150°F (66°C), and the thighs register at least 165°F (74°C), about 80 minutes. Remove from oven and allow to rest at room temperature for 20-30 minutes before carving. Serve immediately.
Step 6: Make the Gravy
- Melt a piece of butter in a medium saucepan, add a tablespoon of flour and stir over low heat until a golden paste forms. Run the dripping through a fine mesh sieve onto a pouring jar. To make the gravy, you need 1 cup of dripping. Add the turkey dripping to the golden paste and stir continouilsly with a wire whisk. If the gravy is too thick, add some broth (preferably vegetable stock). For some heat add a spoonful of adobe sauce, and soy sauce (optional) for depth of flavor. Taste the gravy and adjust the seasoning. Transfer to a sauce boat and serve it next to Chipotle turkey.
Nermine's Notes
- Defrost the turkey: Please remember the defrost the turkey 36 hours before Thanksgiving dinner.
- Spatchcock the turkey: Flattening the turkey makes all the prepping and roasting steps much easier, cuts the cooking time in half, ensures even cooking of the entire turkey. The flesh comes out moist, tender, and juicy, while the skin is golden crispy. To learn how to spatchcock a turkey watch this video.
- Leave the marinated turkey uncovered in the fridge: After applying the compound butter to the turkey, leave the turkey uncovered overnight in the fridge. The fridge's chill will dry out the moisture of the turkey’s skin, to achieve a perfectly tanned, crispy, and the best good looking Thanksgiving bird.
- Use a thermometer: Don't take any chances and use a meat thermometer. It will tell you exactly if your turkey’s done or underdone! Find the instructions in the recipe card.
- Tent it with foil: If the turkey breast is browning too quickly, tent it with foil. That way, it can continue to cook without the skin burning.
- Let it rest before slicing: This allows the turkey flesh to absorb back its own juices, so it doesn’t pool out of the turkey immediately once you slice it.