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1
Bring 3 1/2 cups water to boil in medium saucepan over high heat.
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2
Remove from heat.
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3
Add ancho chilies and let stand 1 hour.
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4
Drain, reserving 2/3 cup liquid.
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5
Combine chilies and reserved liquid in processor; process to smooth thick paste.
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6
Using rubber spatula, press ancho paste through strainer; discard solids in strainer.
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7
Set aside.
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8
Position rack in center of oven and preheat to 400F.
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9
Arrange tomatoes in single layer in oiled 13x9-inch baking pan.
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10
Cut top 1/4 off heads of garlic; discard tops.
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11
Arrange garlic, cut side up, in single layer in small glass baking dish.
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12
Drizzle with 2 tablespoons chicken broth and oil; cover baking dish tightly with foil.
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13
Place tomatoes and garlic in oven.
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14
Roast tomatoes until softened and lightly browned, turning once, about 30 minutes.
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15
Bake garlic until tender when pierced with skewer, about 1 hour.
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16
Place tomatoes in processor and blend to smooth puree.
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17
Allow garlic to cool, then squeeze garlic cloves from skins into small bowl.
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18
Mash garlic with fork to smooth puree.
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19
(Ancho paste, tomato puree and garlic puree can be made 1 day ahead.
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20
Cover separately; chill.)
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21
Position rack in bottom third of oven and preheat to 325F.
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22
Mix 3 tablespoons garlic puree, butter, chili powder and 1 tablespoon honey in small bowl until well blended.
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23
Season to taste with salt and pepper.
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24
Rinse turkey inside and out; pat dry.
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25
Starting at neck end, carefully slide hand between skin and breast meat to loosen skin.
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26
Spread all but 2 tablespoons garlic-chili butter under turkey skin.
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27
Rub outside of turkey with remaining garlic-chili butter.
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28
Place turkey on rack set in large roasting pan.
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29
Roast 1 hour.
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30
Combine orange juice with 2/3 cup chicken broth.
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31
Pour mixture over turkey.
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32
Continue roasting until thermometer inserted into thickest part of thigh registers 180F, basting with pan juices every 20 minutes and adding more broth as needed if pan juices evaporate, about 3 hours longer.
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33
Transfer turkey to platter.
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34
Tent with foil to keep warm.
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35
Add 1 cup chicken broth to pan juices and bring to boil, scraping up browned bits.
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36
Strain pan juices into heavy large saucepan; discard solids in strainer.
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37
Spoon fat off top; discard fat.
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38
Add ancho paste, tomato puree, remaining garlic puree and 5 1/2 cups Giblet Stock.
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39
Bring to boil over medium-high heat.
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40
Reduce heat to medium and simmer uncovered until slightly thickened, stirring occasionally, about 10 minutes.
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41
Add chocolate; stir until smooth.
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42
Mix in remaining 1 tablespoon honey.
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43
Season to taste with salt and pepper.
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44
Serve gravy alongside turkey.
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45
*Sold at Latin American markets, specialty foods stores and some supermarkets
