1 (12-lb.) fresh or frozen turkey, thawed
\n1 1\/2 tsp. ground cumin
\n1 tsp. chili powder
\n1 tsp. dried rubbed sage
\n3\/4 tsp. garlic powder
\n1\/2 tsp. ground red pepper
\n1\/4 tsp. ground turmeric
\nCooking spray
\n1\/2 C. boiling water
\n1 to 2 chipotle chiles
\n3 3\/4 C. fat-free, less-sodium chicken broth, divided
\n3 T. tomato paste
\n1 T. Worcestershire sauce
\n1\/4 C. all-purpose flour
\nChile peppers (optional)
\nAssorted herb sprigs (optional)<\/p>\n
Preheat oven to 350\u00b0. Remove and discard giblets and neck from turkey. Rinse turkey with cold water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Combine cumin and next 5 ingredients (cumin through turmeric) in a bowl. Rub cumin mixture under loosened skin and inside body cavity. Tie ends of legs with cord. Lift wing tips up and over back; tuck under turkey. Place turkey on a broiler pan coated with cooking spray or on a rack set in a shallow roasting pan. Insert meat thermometer into meaty part of thigh, making sure not to touch bone. Bake at 350\u00b0 for 3 hours or until thermometer registers 180\u00b0. (Cover turkey loosely with foil if it gets too brown.) Combine boiling water and chipotle chiles in a small bowl; cover and let stand 30 minutes or until soft. Drain, discarding stems, seeds, and membranes. Combine chiles and 1\/2 C. broth in a blender, and process until smooth. Set aside. Remove turkey from oven. Cover turkey loosely with foil; let stand at least 10 minutes before carving. Place a zip-top plastic bag inside a 2-C. glass measure. Pour drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag, and carefully snip off 1 bottom corner of bag. Drain drippings into a medium saucepan, stopping before fat layer reaches opening; discard fat. Add 3 C. broth to drippings. Bring to a boil; cook until reduced to 3 C. (about 6 minutes). Stir in chile mixture, tomato paste, and Worcestershire sauce. Combine 1\/4 C. broth and flour in a small bowl, stirring with a whisk, and add to chile mixture in saucepan. Bring to a boil; reduce heat, and simmer for 10 minutes. Strain mixture through a sieve over a bowl, and discard solids. Serve sauce with turkey. Garnish with fresh chiles and herbs, if desired.<\/p>\n
Yield: 12 servings
\nServing size: 6 oz. turkey and 1\/4 C. sauce<\/p>\n
Calories: 227
\nFat: 4.3g
\nFiber: .5g<\/p>\n","protected":false},"excerpt":{"rendered":"
1 (12-lb.) fresh or frozen turkey, thawed 1 1\/2 tsp. ground cumin 1 tsp. chili powder 1 tsp. dried rubbed sage 3\/4 tsp. garlic powder 1\/2 tsp. ground red pepper 1\/4 tsp. ground turmeric Cooking spray 1\/2 C. boiling water 1 to 2 chipotle chiles 3 3\/4 C. fat-free, less-sodium chicken broth, divided 3 T. tomato paste 1 T. Worcestershire sauce 1\/4 C. all-purpose flour Chile peppers (optional) Assorted herb sprigs (optional) Preheat oven to 350\u00b0. Remove and discard giblets…<\/p>\n