Name: Adobo Turkey with Red-Chile Gravy
Cook time: 1 1/4 hr
Total time: 1 day (includes marinating)
Yield: Makes 8 servings
Ingredients: 4 dried guajillo chiles (2 ounces), wiped clean; 3 dried ancho chiles (1 1/2 ounces), wiped clean; 2 teaspoons cumin seeds; 1 (1/2-inch) piece cinnamon stick, smashed; 2 whole allspice; 1 clove; 4 garlic cloves, smashed; 1 1/2 teaspoons dried oregano; 1 1/2 teaspoons thyme leaves; 1/3 cup cider vinegar; 3 tablespoons water; 2 tablespoons vegetable oil; 1 (12-to 14-pound) turkey, neck and giblets (excluding liver) reserved for turkey stock; 2 cups water, divided; 1 tablespoon vegetable oil; About 4 cups classic turkey stock , divided; 1/3 cup all-purpose flour; Melted unsalted butter if necessary; Equipment: kitchen string; a 17-by 14-inch flameproof roasting pan with a flat rack; a 2-quart measuring cup or a fat separator; 1 a 17- by 14-inch flameproof roasting pan with a flat rack; 1 a 2-quart measuring cup or a fat separator

Adoborubbed roasted turkey with red chile gravy on a serving platter.

Adobo Turkey with Red-Chile GravyPhoto by Ditte Isager

This is no ordinary turkey. Food editor Lillian Chou blended toasted guajillo and ancho chiles with a range of spices and aromatics to create a brick-red adobo sauce that seasons both the bird and its gravy. After a long marinate, the adobo permeates the bird's juicy meat during roasting. The resulting turkey features a savory complexity heightened by the accompanying red-chile gravy.

Cooks note:

Adobo can be made 1 week ahead and chilled in an airtight container.

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