Guajillo-Tamarind Turkey with Roasted Poblano Gravy
8 stemmed dried guajillo chiles (2 oz. total; see notes)
1/2 cup tamarind concentrate (see notes)
1 cup lightly packed rinsed fresh cilantro
1/2 cup honey
1/4 cup fresh lime juice
1 teaspoon fresh-ground pepper
1/2 teaspoon salt
Guajillo-tamarind glaze (See Above)
1 onion (8 oz.)
2 carrots (6 oz. total), rinsed
4 stalks celery (8 oz. total), rinsed
1 orange (8 oz.)
2 lemons (6 oz. each)
1 lime (3 oz.)
4 dried guajillo chiles (1 oz. total; see notes)
8 cloves garlic, peeled
6 sprigs fresh thyme, rinsed
Peel onion and carrots; rinse celery, orange, lemons, and lime. Cut carrots and celery into chunks; cut onion, orange, lemons, and lime into quarters. Arrange vegetables, fruit, chiles, garlic, and thyme in roasting pan around and under rack.
Roast according to chart, checking turkey every 30 minutes; if juices in bottom of roasting pan threaten to scorch, add 1/2 cup water at a time to pan. When a thermometer inserted through thickest part of breast to the bone registers 155°, about 15 minutes before chart indicates turkey will be done, remove turkey from oven. Brush all over with juices in pan (if liquid is too thick to coat turkey in a thin, even layer, dilute with 1/2 cup more water). Continue roasting until turkey is well browned and thermometer registers 160°, about 15 minutes longer.
Transfer turkey to a platter. Let rest in a warm place for 30 minutes before carving. Pour juices in bottom of pan through a fine strainer into a 2-cup glass measure; discard solids and reserve juices for poblano gravy.
Roasted Poblano Gravy
About 1 cup fat-skimmed chicken broth (if needed)
1/4 cup (1/8 lb.) butter
3 fresh poblano chiles (8 oz. total), roasted, peeled, seeded, and chopped
3 tablespoons all-purpose flour
Salt and fresh-ground pepper
In a 3- to 4-quart pan over medium heat, melt butter. Add chiles and stir for 1 minute. Turn heat to medium-low and whisk in flour until well combined.
Whisking chile mixture constantly, slowly pour dripping mixture into pan. Whisk until gravy boils and thickens, 6 to 8 minutes. If gravy is thicker than desired, add a little more broth. Season to taste with salt and pepper. Pour into a gravy boat; serve hot.