Red Chili Rubbed Turkey With Blackberry Adobo Sauce - Dacor Wall Ovens Manual

Default Mode and Temperatures: Pure Convection
Suggested Time: 2 hours
Tips: Place on V-shaped rack in roasting pan. Insert meat probe into thigh.
Path to reach this function: DACOR GUIDE-POUTLRY-#8 Turkey, Unstuffed, 8-15 lbs.

Red Chili Rubbed Turkey with Blackberry Adobo Sauce

1 whole fresh turkey, about 15 pounds
2 Tablespoons chili powder
Salt and pepper, to taste
3 cups fresh or frozen blackberries
2 Tablespoons blackberry or raspberry vinegar
1
⁄ cup granulated sugar
2
1 ⁄ cup chicken stock
2
1 cup dry red wine
2 teaspoons fresh lemon juice
1 Tablespoon chipotle chile in adobo sauce, (from a can of chipotle chiles in adobo sauce)
1 cup (2 sticks) cold unsalted butter, cubed
Additional blackberries, to garnish
Remove neck and gizzard package from the turkey. Rinse turkey and pat dry with paper towels. In a small mixing bowl, combine the
chili powder, salt & pepper. Rub the mixture over the outside of the turkey. Place on a roasting rack in roasting pan. Adjust oven
rack to position 1. Place turkey in oven. In Dacor Guide, select Turkey, Unstuffed, 8-15 lbs. Cook until turkey is golden brown and an
instant read thermometer reaches 180° in the thigh.
After Roasting: Let rest 20 minutes before carving.
SAUCE
In food processor, blend blackberries. Press through a fine sieve over a large sauté pan and discard the seeds. Stir in red wine,
vinegar, sugar, and chicken stock. Bring to a simmer and reduce down until it has the consistency of cream. The sauce should
coat the back of a spoon. Add lemon juice and adobo sauce. Swirl in cubed butter and whisk to combine. Season the sauce with
salt and pepper. Keep warm on low heat or simmer plate until service.
Serves 12 to15.
This recipe can be doubled without adding any additional cooking time. You can roast two 15-pound turkeys in the same oven cell
with a cook time of 10 minutes per pound.
RECIPES
Turkey, Unstuffed 8-15 lb.
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Sear/350˚
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