Honey-Chipotle Glazed Turkey with Gravy
I’m putting a fresh twist on my classic roast turkey!
Ingredients
For the Turkey:
- 12- to 14-pound turkey, thawed if frozen, neck and giblets removed
- stick salted butter, at room temperature
- 2 Tbsp. minced chipotle chiles in adobo sauce
- 1 Tbsp. fresh oregano leaves, chopped, plus 2 sprigs
- 2 tsp. honey
- 1 tsp. ground cumin
- 2 garlic cloves, minced
- 1 small onion, quartered
- 1 Tbsp. vegetable oil
- 1 tsp. kosher salt
- 1 tsp. black pepper
- 3 cups low-sodium chicken or turkey broth
For the Glaze:
- 1/4 cup orange juice
- 2 Tbsp. adobo sauce (from the can of chipotles)
- 2 Tbsp. honey
Instructions
- For the turkey: Preheat the oven to 350°. Place the turkey on a rack set in a roasting pan. Pat dry with paper towels.
- Combine the butter, chipotles, chopped oregano, honey, cumin, and garlic in a small bowl and mix well. Gently loosen the skin from the turkey breast and legs with your fingers. Spread the butter mixture evenly under the skin. Stuff the onion and oregano sprigs in the cavity. Tuck in the wing tips and tie the legs together with twine. Rub the turkey all over with the vegetable oil and sprinkle with the salt and pepper. Pour the chicken broth into the bottom of the roasting pan.
- Loosely cover the turkey with foil and roast for 1 hour. Remove the foil and roast until the skin is well browned and a thermometer inserted into the thickest part of the thigh registers 120°, about 1 more hour.
- For the glaze: Whisk the orange juice, adobo sauce and honey in a small bowl. Pour half into a second small bowl and set aside. Brush the remaining glaze all over the turkey and continue roasting until the thermometer registers 160 ̊ in the thickest part of the thigh, about 30 minutes. Remove the turkey from the oven and brush with the reserved glaze. Transfer the turkey to a cutting board and let rest, at least 30 minutes.
- For the gravy: Carefully strain the pan drippings into a large measuring cup. Spoon off as much fat from the top of the drippings as you can. Add enough broth to the drippings to equal 3 cups of liquid. Place the roasting pan over a burner set to medium-high heat. Add the wine and cook, scraping up the bits from the bottom of the pan with a wooden spoon, until reduced by two-thirds, 2 to 3 minutes. Add the drippings mixture to the roasting pan and bring to a simmer. Whisk in the instant flour until combined. Simmer until starting to thicken, about 2 minutes. Whisk in the adobo sauce, if desired. If the gravy is lumpy, strain through a fine-mesh sieve.
- Carve the turkey and serve with the gravy.
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