In honour of American Thanksgiving (Thursday 26th November) here is part two of the as many parts as I feel like writing feature on my favourite turkey recipes

As I mentioned last time, this is an American recipe so mind your conversions and note that Americans raise some pretty massive turkeys so adjust cooking times for the weight of your own bird.

For part 1, Herb Roasted Turkey with Apple Cider Gravy, click here.

ROAST TURKEY WITH GREEN CHILES, GARLIC AND RED CHILE GRAVY

I’ve put loads of different things under the skin of my turkey when roasting, but this is the most flavourful result I’ve ever achieved. So worth the work! This recipe is from the December 2006 copy of Bon Appetit magazine.

Ingredients

Gravy Base
½ cup olive oil
1 cup finely chopped onion
4 large garlic cloves, finely chopped
1 tablespoon dried oregano
½ cup pure red chile powder
¼ cup all purpose flour
3 tablespoons (packed) dark brown sugar
2 ½ teaspoons ground cumin
3 ½ cups low-salt chicken broth

Turkey
12 large fresh Anaheim chiles
1 16-18-pound turkey, rinsed, patted dry
8 large garlic cloves, peeled, halved lengthwise
2 tablespoons olive oil

1 cup low-salt chicken broth

For gravy base:

Heat oil in heavy large saucepan over medium heat. Add onion, garlic and oregano. Sauté until onion is soft, about 5 minutes. Add next 4 ingredients. Whisk in chicken broth. Bring gravy base just to boil, whisking constantly. Reduce heat and simmer 2 minutes. Can be made 3 days ahead. Cover and refrigerate.

To roast the turkey:

Char chiles over direct heat or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Cut chiles in half lengthwise, peel and seed. Can be made two days ahead. Cover and chill.

Place small rack in center of large roasting pan. Starting at neck end of turkey, slide hand between skin and breast meat to loosen skin. Working carefully, place roasted chile strips (side by side) and garlic pieces (spaced apart) under skin, covering entire breast. Sprinkle turkey all over with salt and pepper; rub with oil. Tuck wings under; tie legs together loosely to hold shape. Place turkey on rack in pan. Can be made 1 day ahead. Cover and chill. Bring to room temperature before continuing.

Position rack in bottom third of oven; preheat to 450°F. Roast turkey uncovered 30 minutes. Reduce heat to 375°F. Cover turkey loosely with foil. Roast 1 hour 15 minutes. Turn pan around. Roast turkey 1 hour 15 minutes. Uncover turkey; baste with broth. Continue to roast until thermometer inserted into thickest part of thigh registers 175°F, about 30 minutes longer. Transfer turkey to platter. Tent with foil; let stand 30 to 45 minutes (internal temperature will rise 5 to 10 degrees). Pour pan juices into large measuring cup. Spoon off fat; reserve juices for gravy.

For red chili gravy:

Bring gravy base to simmer. Add reserved pan juices; simmer until reduced to 4 cups and thick enough to coat spoon, about 5 minutes. Season gravy with salt and pepper; serve with turkey.