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1
To make turkey:Preheat oven to 350 degrees.
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2
Remove and throw away giblets and neck from turkey.
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3
Rinse turkey with cool water; pat dry.
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4
Trim excess fat.
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5
Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat.
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6
Combine cumin and next 5 ingredients (cumin through tumeric) in a bowl.
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7
Rub cumin mix under loosened skin and inside body cavity.
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8
Tie ends of legs with cord.
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9
Lift wing tips up and over back; tuck under turkey.
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10
Place turkey on a broiler pan coated with cooking spray or possibly on a rack set in a shallow roasting pan.
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11
Insert meat thermometer into meaty part of thigh, making sure not to touch bone.
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12
Bake at 350 degrees for 3 hrs or possibly till thermometer registers 180 degrees.
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13
(Cover loosely with foil if it gets too brown.)
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14
Combine boiling water and chipotle chiles in a small bowl; cover and let stand 30 min or possibly till soft.
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15
Drain, throw away stems, seeds, and membranes.
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16
Combine chiles and 1/2 c. broth in a blender, and process till smooth.
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17
Set aside.
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18
Remove turkey from oven.
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19
Cover turkey loosely with foil; let stand at least 10 min before carving.
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20
Place a zip-top plastic bag inside a 2-c. glass measure.
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21
Pour drippings into bag; let stand 10 min (fat will rise to the top).
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22
Seal bag, and carefully snip off 1 bottom corner of bag.
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23
Dran drippings into a medium saucepan, stopping before fat layer reaches opening; throw away fat.
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24
Add in 3 c. broth to drippings.
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25
Bring to a boil; cook till reduced to 3 c. (about 6 min).
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26
Stir in chile mix, tomato paste, and Worcestershire sauce.
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27
Combine 1/4 c. broth and flour ia small bowl, stirring with a whisk, and add in to chile mix in saucepan.
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28
Bring to a boil; reduce heat, and simmer for 10 min.
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29
Strain mix through a sieve over a bowl and throw away solids.
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30
Serve sauce with turkey.
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31
Granish with fresh chiles and herbs, if you like.
