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Turkey Adobo Filipino Recipe

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Adobo Turkey with Red-Chile Gravy Recipe | Epicurious

This is no ordinary turkey. Food editor Lillian Chou blended toasted guajillo and ancho chiles with a range of spices and aromatics to create a brick-red _adobo_ sauce that seasons both the bird and its gravy. After a long marinate, the _adobo_ permeates the bird’s juicy meat during roasting. The resulting turkey features a savory complexity heightened by the accompanying red-chile gravy.

Provided by: EasyRecipesCooking.com

Total time: 1 day (includes marinating)

Cook time: 1 1/4 hr

Yield: Makes 8 servings


4 dried guajillo chiles (2 ounces), wiped clean
3 dried ancho chiles (1 1/2 ounces), wiped clean
2 teaspoons cumin seeds
1 (1/2-inch) piece cinnamon stick, smashed
2 whole allspice
1 clove
4 garlic cloves, smashed
1 1/2 teaspoons dried oregano
1 1/2 teaspoons thyme leaves
1/3 cup cider vinegar
3 tablespoons water
2 tablespoons vegetable oil
1 (12-to 14-pound) turkey, neck and giblets (excluding liver) reserved for turkey stock
2 cups water, divided
1 tablespoon vegetable oil
About 4 cups classic turkey stock , divided
1/3 cup all-purpose flour
Melted unsalted butter if necessary
Equipment: kitchen string; a 17-by 14-inch flameproof roasting pan with a flat rack; a 2-quart measuring cup or a fat separator
1 a 17- by 14-inch flameproof roasting pan with a flat rack
1 a 2-quart measuring cup or a fat separator


  • Slit chiles lengthwise, then stem and seed. Heat a large heavy skillet (not nonstick) over medium heat until hot, then toast chiles in batches, opening them flat, turning and pressing with tongs, until more pliable and slightly changed in color, about 30 seconds per batch.
  • Transfer to a bowl and cover chiles with boiling-hot water, then soak until softened, about 15 minutes.
  • Meanwhile, toast spices in a small heavy skillet over medium-low heat, stirring frequently, until fragrant, about 3 minutes.
  • Drain chiles, discarding liquid, and purée in a blender with spices, garlic, herbs, vinegar, water, oil, and 2 teaspoon salt until very smooth, about 1 minute. Set aside 1/2 cup adobo for gravy.
  • Rinse turkey inside and out and pat dry. Sprinkle 2 teaspoons salt evenly in turkey cavities and all over skin, then rub remaining adobo (a scant 3/4 cup) all over turkey, including cavities. Fold neck skin under body, then tuck wing tips under breast and tie drumsticks together with string. Transfer to rack in roasting pan and marinate, covered with plastic wrap and chilled, at least 8 hours and up to 24.
  • Let turkey stand, covered, at room temperature 1 hour.
  • Preheat oven to 350°F with rack in lower third.
  • Add 1 cup water to pan and roast turkey 1 hour.
  • Brush turkey with oil and add remaining cup water, then tent loosely with foil and rotate pan. Roast (if bottom of pan becomes dry, add 1/2 cup more water) until an instant-read thermometer inserted into fleshy part of each thigh (test both; close to but not touching bone) registers 170°F, 1 3/4 to 2 3/4 hours more (total roasting time: 2 3/4 to 3 3/4 hours).
  • Carefully tilt turkey so juices from inside large cavity run into pan. Transfer turkey to a platter and let stand, uncovered, 30 minutes (temperature of thigh meat will rise to 175 to 180°F).
  • Straddle roasting pan across 2 burners, then add 1 cup turkey stock and boil over high heat, stirring and scraping up brown bits, 2 minutes. Strain pan juices through a fine-mesh sieve into 2-quart measure and skim off fat (or use a fat separator), reserving fat. Add enough turkey stock to liquid to bring total to 5 cups.
  • Whisk together flour, 6 tablespoon reserved fat (if there is less, add melted butter), and reserved 1/2 cup adobo in a heavy medium saucepan, then cook over medium heat, whisking constantly, 3 minutes (mixture will be thick). Add pan juices and stock in a fast stream, whisking constantly to prevent lumps. Bring to a boil, whisking, then simmer, whisking occasionally, until thickened, 10 to 15 minutes. Season with salt.
  • Serve turkey with gravy.

Slow Cooker Filipino Chicken Adobo Recipe

Browning the chicken first with onion, as well as the garlic and ginger, adds extra flavor to this slow cooked dish. You don’t have to thicken the sauce if you don’t want.

Provided by: EasyRecipesCooking.com

Categories: Main Course

Total time: 255 minutes

Prep time: 15 minutes

Cook time: 240 minutes

Yield: 8


3 pounds chicken parts
salt and pepper
2 tablespoons olive oil
1 onion (sliced)
6 garlic cloves (chopped)
4 slices ginger (the size of a quarter, crushed)
1/4 cup Yondu sauce or light soy sauce (gluten-free)
2 tablespoons soy sauce (gluten-free)
1/2 cup white or apple cider vinegar
1/2 cup water
1 bay leaf
2 teaspoons cornstarch
2 tablespoons water


  • Season both sides of chicken pieces with salt and pepper.
  • Heat 1 tablespoon oil in a large skillet and add onion, garlic and ginger; cook for a few minutes until fragrant; remove to slow cooker using a slotted spoon.
  • Add another tablespoon of oil to pan. Add chicken pieces and brown on both sides. This may take a few batches depending on the size of your skillet. Remove chicken to slow cooker. Mix together Youndoo sauce, soy sauce, vinegar and water. Pour on top of chicken. Place bay leaf inside slow cooker.
  • Cook on high for 4 hours. Remove chicken and place on serving plate. Strain gravy into a saucepan. Mix together cornstarch and water. Whisk into gravy and cook on medium until gravy thickens.

Nutrition Facts:

Calories 301 kcal, CarbohydrateContent 3 g, ProteinContent 23 g, FatContent 20 g, SaturatedFatContent 5 g, CholesterolContent 86 mg, SodiumContent 740 mg, ServingSize 1 serving

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