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ARIZONA TURKEY WITH CHIPOTLE SAUCE 1 (12-pound) fresh or frozen turkey, thawed 1 1/2 teaspoons ground cumin 1 teaspoon chili powder 1 teaspoon dried rubbed sage 3/4 teaspoon garlic powder 1/2 teaspoon ground red pepper 1/4 teaspoon ground turmeric Cooking spray Preheat oven to 350°F. 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°F for 3 hours or until thermometer registers 180°F. (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 cup 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.

CHIPOTLE SAUCE

1/2 cup boiling water
1 to 2 chipotle chiles
3 3/4 cups fat-free, less-sodium chicken broth, divided
3 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1/4 cup all-purpose flour
Chile peppers (optional)
Assorted herb sprigs (optional)

Place a zip-top plastic bag inside a 2-cup 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 cups broth to drippings. Bring to a boil; cook until reduced to 3 cups (about 6 minutes). Stir in chile mixture, tomato paste, and Worcestershire sauce. Combine 1/4 cup 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.

12 servings (serving size: 6 ounces turkey and 1/4 cup sauce).

To substitute a 5-pound turkey breast for a 12-pound turkey. Follow the general directions given here. To make sauce, increase total amount of chicken broth to 4 cups, and stir 3 3/4 cups of it into turkey drippings.

Calories 277 (14% from fat); Fat 4.3g (Saturated 1.4g); Protein 51.7g; Carbohydrates 4.2g; Fiber 0.6g; Cholesterol 142mg; Iron 3.5mg; Sodium 251mg; Calcium 37mg.

SPICED TURKEY WITH FRESH-PEAR CHUTNEY

Apple or pineapple juice may be substituted for the pear juice.

1 (12-pound) fresh or frozen whole turkey, thawed
3 tablespoons pear juice
2 teaspoons grated peeled fresh ginger
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground allspice
2 Granny Smith apples, cored and quartered
1 (2-inch) piece peeled fresh ginger, thinly sliced
Cooking spray
Fresh-Pear Chutney

Remove giblets and neck from turkey; discard. Rinse turkey thoroughly with cold water; pat dry. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Tie ends of legs with cord. Lift wing tips up and over back; tuck under turkey.

Preheat oven to 350°F.

Combine pear juice, grated ginger, cinnamon, cloves, and allspice in a small bowl. Rub spice mixture under loosened skin. Stuff cavity of turkey with apples and sliced ginger.

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°F for 3 hours or until thermometer registers 180°F. (Cover turkey loosely with foil if it gets too brown.) Remove turkey from oven. Cover turkey loosely with foil; let stand at least 10 minutes before carving. Discard apples and sliced ginger. Serve with Fresh-Pear Chutney.

12 servings (serving size: 6 ounces turkey and 1/4 cup chutney).

To substitute a 5-pound turkey breast for a 12-pound turkey: Omit the 2 Granny Smith apples and 2-inch piece of peeled fresh ginger used to stuff the whole turkey, then follow the general directions given here.

Calories 310 (12% from fat); Fat 4.3g (Saturated 1.4g); Protein 50.9g; Carbohydrates 14.7g; Fiber 1.6g; Cholesterol 142mg; Iron 3.3mg; Sodium 105mg; Calcium 48mg.

Makes 3 cups (serving size: 1/4 cup).

Calories 55 (3% from fat); Fat 0.2g (Saturated 0g); Protein 0.4g; Carbohydrates 13.8g; Fiber 1.5g; Cholesterol 0mg; Iron 0.3mg; Sodium 4mg; Calcium 14mg.

Next: Orange-Bourbon Turkey and Fresh Herb Turkey >>
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