Recipe: <!-- -->Turkey with Chile-Citrus Butter<!-- -->
Add a spark to your holiday turkey with this Southwestern variation that combines the smoky spice of chipotle and ancho chiles with fresh citrus. The tangy gravy lends zing to your turkey, stuffing...
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Cooking tools:
- Microplane
- Mixing bowl
- Hand mixer
- Oven
- Citrus press
- Butcher's twine
- Rack
- Roasting pan
- Instant-read thermometer
- Aluminum foil
- Cutting board
- Stove
- Saucepan
- Whisk
- Fine-mesh sieve
- Measuring cup
- Spoon
- Chef's knife
- Baster
- Spatula
- Tongs
- Carving knife
- Carving fork
Ingredients
- Zest and juice of 2 lemons, skins reserved
- Zest and juice of 2 limes, skins reserved
- 1/2 cup (1 stick) unsalted butter, softened
- 2 tablespoons adobo sauce (from a can of chipotle chiles en adobo)
- 2 tablespoons ancho chile powder
- 2 teaspoons coarse sea salt
- 1 (14-pound) turkey, neck and giblets removed
- 4 cups low-sodium turkey or chicken broth, divided
- 2 1/2 tablespoons all-purpose flour
- 1 1/2 tablespoons chopped fresh oregano
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