Chile-Rubbed Roast Turkey
We've tried many roasting methods over the years, but the one Susana Trilling uses to make the chile-rubbed turkey she serves at her Thanksgiving feast in Oaxaca, Mexico, really stands out.
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Cooking tools:
- Blender
- Roasting pan
- Roasting rack
- Instant-read thermometer
- Cast iron skillet
- Fine-mesh sieve
- Baking sheet
- Kitchen towel
- Oven
- Stove
- Freezer
- Skillet
- Saucepan
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Carving knife
- Carving fork
- Baster
- Spoon
- Plastic wrap
Ingredients
- 6 pasilla chiles, stemmed and seeded
- 30 cloves garlic (5 finely chopped)
- 1⁄3 cup orange juice
- 3 tbsp. extra-virgin olive oil
- 2 tbsp. honey
- 1 tbsp. kosher salt, plus more to taste
- 1 tbsp. whole black peppercorns
- 1 (12-lb.) turkey
- 1 large onion, quartered
- 1 orange, quartered
- 1⁄2 cup port or red wine
- 2 tbsp. unsalted butter
- 4 cups turkey or chicken broth
- 1 1⁄2 tbsp. cornstarch mixed with 3 tbsp. water
- 1⁄2 tsp. freshly grated nutmeg
- 2 tbsp. finely chopped flat-leaf parsley
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