Southwestern Turkey with Chipotle Gravy

foodnetwork.com

Cheryl Reiter

1 12- to 14-pound turkey (thawed if frozen)

Kosher salt

1 tablespoon packed light brown sugar

1 tablespoon ancho chile powder

1 tablespoon smoked paprika

2 teaspoons ground cumin

2 teaspoons ground coriander

½ teaspoon onion powder

1 onion, quartered

1 carrot, cut into chunks

1 stalk celery, cut into chunks

3 sprigs thyme, plus 1 tablespoon chopped leaves

1 ½ sticks (12 tablespoons) unsalted butter

½ cup heavy cream

1 chipotle chile in adobo, minced, plus 1 to 2 tablespoons sauce from the can

1 to 2 teaspoons sherry vinegar or dry sherry

Classic Gravy, recipe follows

subheading: Classic Gravy:

10 tablespoons unsalted butter, plus more as needed

Turkey neck and giblets (liver discarded)

1 onion, quartered

1 carrot, chopped

1 stalk celery, chopped

3 sprigs thyme

2 bay leaves

½ cup dry white wine

8 cups low-sodium chicken or turkey broth, plus more as needed

¾ cup all-purpose flour

Turkey pan drippings

Kosher salt and freshly ground pepper

Directions at foodnetwork.com

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