ROASTED TURKEY WITH ADOBO MARINADE AND RED CHILE GRAVY (1-1/2 cups)
For the adobo:
1-1/2 cups adobo marinade (use 1 cup to marinate and baste turkey and reserve remaining ½ cup for gravy)
For the turkey and gravy
a 12 to 14 pound turkey, neck, giblets and liver removed
2 cups water
1 tablespoon vegetable oil
about 4 cups roasted turkey stock
1/3 cup all purpose flour
melted unsalted butter if necessary
1. Marinate the turkey: Rinse turkey inside and out and pat dry. Sprinkle 2 teaspoons salt in turkey cavities and all over skin, then rub remaining adobo (a scant ¾ cup) all over turkey, including cavities. Fold neck skin under body, then tuck wing tips under breast and tie drumsticks together with string. Transfer to rack in roasting pan and marinate, covered with plastic wrap and chilled, at least 8 hours and up to 24. (Save any unused adobo for basting the turkey as it roasts.)
2. Roast the turkey: Let the turkey stand, covered, at room temperature for one hour before roasting. Preheat oven to 350* with rack in lower level. and add 1 cup water to the roasting pan. Place turkey on a rack in the pan and roast for 1 hour, then brush lightly with vegetable oil, tent with aluminum foil, add a second cup of water to the pan, rotate it and roast until an instant read thermometer inserted into fleshy part of each thigh (test both; close to but not touching bone),registers 170*, 1-3/4 to 2-3/4 hours more (total roasting time 2-3/4 to 3-3/4 hours).
3. Make the gravy: Bring the stock and reserved ½ cup adobo marinade to a boil and simmer for 3 minutes. Mix flour and butter in a small bowl and whisk as much into the adobo mixture as you need to thicken it lightly (Start with 2 tablespoons and simmer, stirring occasionally, until thickened, about 5 minutes. Repeat the process with more beurre manie if you prefer a thicker gravy.) Season with salt and pepper.
NOTE: Adobo can be made 1 week ahead and chilled in an airtight container.
RED CHILE GRAVY
adapted from the Gourmet Mexican Cookbook (special edition)