The New Mexico state question is “Red or Green?
“that is, which color chile do you like?
He calls for a spatchcocked or butterflied turkey, which cooks more quickly and evenly.
Ask your butcher to do it for you to save time.
Pulse until almost smooth.
Trim any excess fat from turkey.
Put the neck, heart and giblets in a medium bowl.
(Discard the liver or save for another use.)
Splay the thighs outward and tuck the wings under.
Place the turkey on a large rimmed baking sheet and pat dry with paper towels.
Loosen the skin over the breast and thighs; rub the herb mixture under the skin.
Cover the turkey and the bowl of giblets with plastic wrap and refrigerate overnight.
Preheat oven to 350F.
Transfer the turkey to a roasting pan and let stand at room temperature while the oven heats.
Roast the turkey for 20 minutes.
Reduce oven temperature to 325.
Bring to a boil, then reduce heat to maintain a simmer.
Cook, skimming off any foam, for 1 hour.
Strain the stock through a fine-mesh sieve into a medium bowl; discard solids.
Measure out 2 cups for making gravy and reserve the remaining stock for another use.
Transfer the turkey to a clean cutting board.
Let rest for 20 minutes.
Carefully pour the pan drippings into a fat separator.
Pour the fat back into the roasting pan (leaving the defatted drippings behind).
Place the pan over two burners and heat over medium heat.
Sprinkle in flour and whisk until thick, about 10 seconds.
Whisking constantly, slowly add the defatted drippings to the pan.
Gradually whisk in as much of the reserved 2 cups stock as needed to reach your ideal gravy consistency.
Season the gravy with the remaining 1/2 teaspoon salt.
Carve the turkey and serve with the gravy.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
