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RECIPES
102
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
⁄
2
cup granulated sugar
1
⁄
2
cup chicken stock
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.
Turkey, Unstuffed 8-15 lb.
Default Mode and Temperatures: Pure Convection
™
Sear/350˚
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.
RECIPES
103
Pure Convection
™
Sear Roasted Turkey
1 whole fresh turkey, 15-25 pounds
3
⁄
4
cup olive oil
2 Tablespoons choppedfresh rosemary, plus 2 whole sprigs
1 Tablespoon chopped fresh thyme
2 Tablespoons chopped fresh sage
1
⁄
2
cup fresh chopped flat-leaf parsley
Salt and black pepper, as needed
2 white onions, peeled and quartered
Rinse chicken inside and out with cold water. Discard the neck and giblets or reserve for another use. Pat chicken dry with paper
towels. Set aside.
Combine chopped herbs in a medium bowl. Drizzle the olive oil into the herbs. Rub the turkey inside the cavity and out with the olive
oil herb mixture. Season with salt and pepper to taste. Peel and quarter the onion and stuff into the turkey cavity.
Spray the roasting rack with a nonstick spray. Place the turkey on a rack tall enough so that most of the turkey is above the sides of
the roasting pan. Adjust oven rack to position 1. In Dacor Guide, select Turkey, Unstuffed, 15-25 lbs. Place turkey in oven. Cook the
turkey until the internal temperature reaches 180˚ in the thigh. Remove and let rest for 15 minutes before carving.
Serves approximately 12 to 15 people.
Turkey, Unstuffed, 16-28 lb.
Default Mode and Temperatures: Pure Convection
™
Sear/350˚
Suggested Time: 3 hours 30 minutes
Tips: Place on V-shaped rack in roasting pan. Insert meat probe into thigh.
Path to reach this function: DACOR GUIDE-POULTRY-#9 Turkey, Unstuffed, 16-28 lbs.