Preheat oven to 350°.
Remove and discard giblets and neck from turkey. Rinse turkey with cold water; pat dry.
Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting
fingers, gently pushing between skin and meat.
Combine cumin and next 5 ingredients (cumin through turmeric) in a bowl. Rub cumin mixture
under loosened skin and inside body cavity. Tie ends of legs with cord. Lift wing tips up and
over back; tuck under turkey.
Place turkey on a broiler pan coated with cooking spray or on a rack set in a shallow roasting
pan. Insert meat thermometer into meaty part of thigh, making sure not to touch bone. Bake at
350° for 3 hours or until thermometer registers 180°. (Cover turkey loosely with foil if it
gets too brown.)
Combine boiling water and chipotle chiles in a small bowl; cover and let stand 30 minutes or
until soft. Drain, discarding stems, seeds, and membranes. Combine chiles and 1/2 cup broth in
a blender, and process until smooth. Set aside.
Remove turkey from oven. Cover turkey loosely with foil; let stand at least 10 minutes before
carving. Place a zip-top plastic bag inside a 2-cup glass measure. Pour drippings into bag;
let stand 10 minutes (fat will rise to the top). Seal bag, and carefully snip off 1 bottom
corner of bag. Drain drippings into a medium saucepan, stopping before fat layer reaches
opening; discard fat. Add 3 cups broth to drippings. Bring to a boil; cook until reduced to 3
cups (about 6 minutes). Stir in chile mixture, tomato paste, and Worcestershire sauce. Combine
1/4 cup broth and flour in a small bowl, stirring with a whisk, and add to chile mixture in
saucepan. Bring to a boil; reduce heat, and simmer for 10 minutes. Strain mixture through a
sieve over a bowl, and discard solids. Serve sauce with turkey. Garnish with fresh chiles and
herbs, if desired.
NUTRITION PER SERVING
CALORIES 277(14% from fat); FAT 4.3g(sat 1.4g,mono 0.9g,poly 1.2g); PROTEIN 51.7g; CHOLESTEROL
142mg; CALCIUM 37mg; SODIUM 251mg; FIBER 0.6g; IRON 3.5mg; CARBOHYDRATE 4.2g