Ingredients:
Serving Size : 8
Amount Measure Ingredient -- Preparation Method
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1 10 pound whole turkey -- Thawed
1 1/2 tablespoons chile powder
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon fresh ground black pepper
2 teaspoons salt
2 cups heavy cream
Instructions and Comments:
Preheat your oven to 350º
Combine all of the spices in a small mixing bowl. Over your sink, or area you can get totally messed up, proceed to rub down the entire turkey with the spice mix. Sprinkle a little mix into the cavity as well. It never fails, the bird I bought had a nice "butcher mark" or gash into the breast which totally throws off the original picture I had in mind. So you get to see it carved up.
Place the bird in a roasting pan and cook it until it reaches an internal temperature of at least 165. Don't rely on those little "I'm Done" plastic thingys that sometimes are sticking out of the turkey. By the time they pop out, the turkey is going to be overcooked.
Ok, time to carve the bird. Remove the turkey to a cutting board being sure to reserve all of the juices that are left in the roasting pan. Cut the breast and thighs off and set them aside. Or you can carve the bird at the table, whatever.. Ok the real purpose to carve in the kitchen before it gets to the table is to reserve any bones you can for the chile cream sauce you are going to prepare with the remaining juices. So lets go there..
For the sauce, take the juices from the roasting pan and pour them into a small sauce pot. Heat the stuff until it comes to a boil and add in the two cups of heavy cream. No time to be on a diet here. Bring the sauce to a slow simmer for a while. You are going to be thickening the sauce by reducing the water content, leaving all of the fat and flavor behind. When the sauce has thickened, you are ready to consume.. Don't let anyone call the sauce a gravy! Chefs cringe at the mere sound of that word being uttered. It's a "Chile Cream". Enjoy!
Post, If you are worried about the fat, eat the white meat, no skin, with Jalepeno Cranberry Relish.
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