100% All-natural, Cage-free, Colorado Red Bird Turkey Recipe
Featuring Chef Gary’s Smoked Ancho Gravy
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Ingredients
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Turkey and Gravy
Method
Cooking Instructions
- 1
Prepare the Turkey
Preheat your oven to 325°F (165°C). Rinse the turkey under cold water and pat it dry with paper towels. Rub the turkey all over with salt, black pepper, garlic powder, onion powder, and ancho chili powder. Place the turkey on a roasting rack in a large roasting pan.
- 2
Roast the Turkey
Roast the turkey in the preheated oven for about 13-15 minutes per pound, or until the internal temperature reaches 165°F (74°C). Baste occasionally with the juices that collect at the bottom of the pan.
- 3
Make the Gravy
In a saucepan, melt the butter over medium heat. Whisk in the flour to make a roux, cooking for about 2 minutes. Gradually whisk in the turkey broth, stirring constantly, until the mixture thickens. Stir in the smoked paprika and season with salt and pepper to taste.
- 4
Serve
Once the turkey is done, let it rest for 20 minutes before carving. Serve with the smoked ancho gravy drizzled on top and garnish with fresh parsley.