Chile Roasted Turkey

Looking for a different way to cook your Thanksgiving turkey?  Is your palate jaded and you need more spice?


Chile-Roasted Turkey with Chorizo-Corn Bread Stuffing


Corn Bread Stuffing:

  • 4 ears of corn, husked
  • 1/2 pound chorizo, casings removed and thickly sliced
  • 1 1/2 sticks (6 ounces) unsalted butter, 1 stick melted
  • 2 cups sweet onion, minced
  • 1 1/2 cups celery ribs, small dice
  • 3 large garlic cloves, minced
  • 2 large poblano chiles or 3 large jalapenos, seeded and minced
  • 1 1/2 tablespoons chopped fresh thyme leaves
  • kosher salt
  • freshly ground black pepper
  • 13 cups corn bread, coarsely crumbled
  • 2 cups turkey or chicken stock


  • 3 ancho chiles, seeded
  • 3 large garlic cloves, smashed
  • 3 tablespoons unsalted butter
  • kosher salt
  • freshly ground black pepper
  • 1 18-pound turkey, at room temperature
  • 1/4 cup all-purpose flour
  • 5 cups turkey or chicken stock


Preheat broiler and position rack 8 inches from the heat source.  Broil the corn, tossing once, until lightly charred, about 7 minutes.  Once cool enough to handle, cut the kernels from the cob.

Use a food processor to chop the chorizo into 1/2-inch pieces.

In a large skillet, cook the chorizo over medium heat, stirring occasionally, until the fat renders, about 5 minutes.  Drain and transfer chorizo to paper toweling; discard fat.

Wipe out the skillet and melt 4 tablespoons butter.  Add the onion, celery, garlic, poblanos (or jalapenos), and thyme and cook over medium heat, stirring occasionally, until softened, about 10 minutes.  Add the chorizo, corn, corn bread, melted butter, and stock.  Season with salt and pepper and stir well.  Let cool.

To prepare the turkey:  Preheat the oven to 450 degrees F.  Place anchos in a bowl and cover with hot water.  Let soak until softened, about 30 minutes.  Drain well.

Puree the anchos with the garlic and butter in a food processor until smooth.  Season with salt and pepper.  Rub 2 tablespoons of the puree in the turkey’s main cavity.  Then loosen the skin of the turkey and rub the remaining puree under the skin.

Loosely fill the turkey’s main cavity with 5 cups of the stuffing and tie the legs together with kitchen twine.  Fill the neck cavity with about 1 cup of stuffing and either tuck the extra skin under the turkey or secure with toothpicks.  Place any remaining stuffing into a buttered casserole and drizzle with 1 cup of the stock.

Place the turkey in a large roasting pan and season with salt and pepper.  Roast for 30 minutes at 450 degrees F, then reduce heat to 375 degrees.  Add 1 cup of stock to the roasting pan and roast until an internal meat thermometer registers 180 degrees in the thigh and 165 in the stuffing, about 3 hours more.  You may need to loosely cover the breast with aluminum foil if it browns too quickly.  Transfer turkey to a cutting board and let rest 30 minutes before carving.

Meanwhile, bake the stuffing in the casserole for about 30 minutes.  It should be heated through and a little crisp on top.

While the turkey rests, pour the pan juices into glass container and skim off any fat from the top.  Whisk together 1/2 cup stock and the flour; set aside.

Set the roasting pan over 2 burners set to high heat.  Add 2 1/2 cups stock and bring to a simmer.  Scrape up any browned bits from the bottom of the pan.  Add in the reserved pan juices, then strain everything into a medium saucepan.  Boil over high heat until reduced to about 3 cups, about 10 minutes.  Whisk in the flour mixture and continue to boil until the gravy thickens, about 5 minutes more.  Season with salt and pepper.

Carve the turkey and serve with the gravy and the corn bread stuffing from both the turkey and the casserole.


NOTE:  The corn bread stuffing can be prepared the day before and stored, covered, in the refrigerator.  Wait to stuff the turkey until just before roasting.
Serves 12 with leftovers.
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