Slow-Cooked Red Chile Turkey

Recipe adapted for kosher cooking from The New York Times. Serves 8-10


  • 6lbs Grow and Behold Turkey Thighs
  • 6 ounces dried New Mexico chiles (adjust based on desired spice level)
  • tablespoons vegetable oil
  • 1 large onion, finely diced
  • ½ teaspoon coriander seeds, toasted and ground
  • ½ teaspoon cumin seeds, toasted and ground
  • 8 garlic cloves, minced
  • 1 bay leaf
  • Salt and pepper, to taste
  • Cilantro (optional)


  • Heat oven to 400 degrees. Quickly rinse chiles and pat dry. Put chiles on a baking sheet in one layer and bake just until fragrant and lightly toasted, about 5 to 7 minutes, then cool. (Alternatively, toast chiles in batches in a dry cast-iron pan over medium-high heat, turning them frequently.) Split chiles lengthwise with a sharp knife. Remove and discard stems and seeds (wear gloves if you have sensitive skin, and make sure to wash your hands afterwards).
  • Place the chiles in a saucepan and cover with 4 cups water. Bring to a boil, the turn heat to low and simmer for 10 minutes, then let cool.
  • Remove the chiles from the cooking liquid and place in a blender. Add a cup or so of the cooking liquid and purée to a smooth paste, adding more liquid if the mixture seems very thick.
  • In a large skillet over medium heat, heat the oil, then add the onion and a little salt. Cook, stirring occasionally, until  the onion is translucent, 5 minutes or so. Add coriander, cumin, garlic and bay leaf, then add chile purée and let simmer for 8 to 10 minutes, stirring occasionally. This should give you around 4 cups of sauce.
  • Place the turkey thighs in a deep roasting pan, and pour the red chile sauce over, making sure meat is well coated. Cover and bake at 400F for 30 minutes, then reduce the heat to 325F and bake for 1 1/2 hours, until turkey is tender and falling off of the bone. Season to taste, slice to serve, then top with the sauce, garnishing with cilantro.

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