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Professional education and training includes: clinical psychology, photography, commercial cooking, web design, information architecture and UX.","avatar":"https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g","twitter":null,"facebook":"bayareabites","instagram":null,"linkedin":"wendygoodfriend","sites":[{"site":"jpepinheart","roles":["administrator"]},{"site":"about","roles":["editor"]},{"site":"bayareabites","roles":["subscriber"]},{"site":"science","roles":["administrator"]},{"site":"checkplease","roles":["subscriber"]},{"site":"food","roles":["author"]},{"site":"essentialpepin","roles":["administrator"]}],"headData":{"title":"Wendy Goodfriend | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/dfba64372339cc34cf17e446e6f18fa8?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/wendy-goodfriend"},"kim-laidlaw":{"type":"authors","id":"5015","meta":{"index":"authors_1591205172","id":"5015","found":true},"name":"Kim Laidlaw","firstName":"Kim","lastName":"Laidlaw","slug":"kim-laidlaw","email":"kim_laidlaw@yahoo.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Kim Laidlaw is a cookbook author, editor, food writer, producer, project manager, and baker who has been in the kitchen covered in flour since she was big enough to stir the biscuit dough. She has over 16 years of experience in book and online publishing, and a lifetime of experience in the kitchen. \r\n\r\nHer first cookbook, Home Baked Comfort, was published in 2011; her second cookbook, Baby & Toddler On the Go, was published in April 2013; and her third cookbook, Williams-Sonoma Dessert of the Day, was published in October 2013. \r\n\r\nShe was the first blogger on KQED’s Bay Area Bites blog, which launched in 2005, and previously worked as a professional baker at La Farine French Bakery in Oakland, CA. She lives in Petaluma with her husband and their child, whom she cooks for everyday. Find out more at \u003ca href=\"http://www.kimlaidlaw.com\">http://www.kimlaidlaw.com\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g","twitter":null,"facebook":"kimilaw","instagram":null,"linkedin":"kimlaidlaw","sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Kim Laidlaw | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/284503bc296b6f7822eb38b816292376?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/kim-laidlaw"},"vicchin":{"type":"authors","id":"11350","meta":{"index":"authors_1591205172","id":"11350","found":true},"name":"Vic Chin","firstName":"Vic","lastName":"Chin","slug":"vicchin","email":"vchin@kqed.org","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Vic Chin is the Coordinating Producer for KQED's award-winning television show Check, Please! Bay Area, as well as a Video Producer for KQED's Bay Area Bites.","avatar":"https://secure.gravatar.com/avatar/8e8092694194f9d7be8a943f9ccd20b6?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["administrator"]},{"site":"checkplease","roles":["administrator"]},{"site":"food","roles":["administrator"]}],"headData":{"title":"Vic Chin | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/8e8092694194f9d7be8a943f9ccd20b6?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/8e8092694194f9d7be8a943f9ccd20b6?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/vicchin"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_122525":{"type":"posts","id":"bayareabites_122525","meta":{"index":"posts_1591205157","site":"bayareabites","id":"122525","score":null,"sort":[1511366430000]},"guestAuthors":[],"slug":"thanksgiving-leftovers-indian-style-turkey-tikka-masala","title":"Thanksgiving Leftovers: Indian-Style Turkey Tikka Masala","publishDate":1511366430,"format":"video","headTitle":"Transform Your Thanksgiving Leftovers | Bay Area Bites | KQED Food","labelTerm":{"term":15101,"site":"bayareabites"},"content":"\u003cp>\u003cstrong>\u003cem>Recipe video by Vic Chin\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Turkey stays tender when gently simmered in this simple, flavorful, creamy curry sauce. You’ll want to make this year-round.\u003c/em>\u003c/p>\n\u003cp>This variation on chicken tikka masala really could not be easier, and it’s great when you are tired of cooking—whether it’s during the holidays or just a busy weeknight. Once you saute the onion, it’s really just a matter of adding the aromatics and spices along with a can of tomatoes, then letting the sauce simmer (to develop better flavor) for about 30 minutes. This is a good time to sit down, relax, have a glass of wine, and pretend that you have been sweating over the stove for a good long time making this meal. Or put on a pot of rice to steam while the sauce simmers (unless you are making brown rice, it should take about the same amount of time).\u003c/p>\n\u003cp>For a complete meal, serve the curry over steamed basmati rice, with some toasted whole wheat naan, and plain yogurt or raita.\u003c/p>\n\u003cp>To make chicken tikka masala, swap out the turkey for the same amount of cooked, chopped chicken.\u003c/p>\n\u003cfigure id=\"attachment_122864\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122864\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9658-new1.jpg\" alt=\"Indian-Style Turkey Tikka Masala\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Indian-Style Turkey Tikka Masala \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Indian-Style Turkey Tikka Masala\u003c/h2>\n\u003cp>\u003cem>Makes about 6 servings\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli>3 tbsp ghee or unsalted butter\u003c/li>\n\u003cli>1/2 yellow onion, finely chopped\u003c/li>\n\u003cli>1 tbsp peeled and shredded fresh ginger\u003c/li>\n\u003cli>3 large cloves garlic, minced\u003c/li>\n\u003cli>1 (14.5oz) can crushed tomatoes\u003c/li>\n\u003cli>1 tbsp sugar, or to taste\u003c/li>\n\u003cli>2 tsp garam masala\u003c/li>\n\u003cli>1 tsp turmeric\u003c/li>\n\u003cli>1 tsp sweet paprika\u003c/li>\n\u003cli>1 tsp ground cumin\u003c/li>\n\u003cli>1 tsp ground coriander\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>3 cups chopped leftover roast turkey, chopped into bite-sized pieces\u003c/li>\n\u003cli>1 cup whole milk yogurt\u003c/li>\n\u003cli>1/4 cup packed chopped fresh cilantro, plus more for garnish\u003c/li>\n\u003cli>Steamed basmati rice and/or naan, for serving\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"122816,122817,122818,122819,122824,122857\"]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a large deep skillet over medium heat, warm the ghee.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_122820\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122820\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8685-new.jpg\" alt=\"In a large deep skillet over medium heat, warm the ghee.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large deep skillet over medium heat, warm the ghee. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Add the onion and cook, stirring, until softened, about 7 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_122822\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122822\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8695-new.jpg\" alt=\"Add the onion and cook, stirring, until softened, about 7 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the onion and cook, stirring, until softened, about 7 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Add the ginger and garlic and cook until fragrant, about 2 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_122826\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122826\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8736-new.jpg\" alt=\"Add the ginger and garlic and cook until fragrant, about 2 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the ginger and garlic and cook until fragrant, about 2 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Add the sugar, spices, 1 tsp salt and 1/4 tsp pepper, tomatoes, and 1/2 cup water.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_122830\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122830\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8750-new.jpg\" alt=\"Add sugar, spices, 1 tsp salt and 1/4 tsp pepper.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add sugar, spices, 1 tsp salt and 1/4 tsp pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122832\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122832\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8773-new.jpg\" alt=\"Add the tomatoes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the tomatoes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122834\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122834\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8794-new.jpg\" alt=\"Add 1/2 cup water, stir, cover and simmer for 30 minutes. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add 1/2 cup water, stir, cover and simmer for 30 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Cover and simmer for 30 minutes. Add the yogurt and turkey and simmer very gently until warmed through.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_122835\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122835\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8946-new.jpg\" alt=\"Add the yogurt and turkey.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the yogurt and turkey. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122837\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122837\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8992-new.jpg\" alt=\"Simmer very gently until warmed through.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Simmer very gently until warmed through. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Stir in the 1/4 cup cilantro. Serve over rice, garnished with more cilantro.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_122858\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122858\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9597-new.jpg\" alt=\"Stir in the 1/4 cup cilantro.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir in the 1/4 cup cilantro. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122861\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122861\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9673-new-1.jpg\" alt=\"Serve over rice, garnished with more cilantro.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve over rice, garnished with more cilantro. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"Turkey stays tender when gently simmered in this simple, flavorful, creamy curry sauce. You’ll want to make this year-round.","status":"publish","parent":0,"modified":1571960167,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":519},"headData":{"title":"Thanksgiving Leftovers: Indian-Style Turkey Tikka Masala | KQED","description":"Turkey stays tender when gently simmered in this simple, flavorful, creamy curry sauce. You’ll want to make this year-round.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Thanksgiving Leftovers: Indian-Style Turkey Tikka Masala","datePublished":"2017-11-22T16:00:30.000Z","dateModified":"2019-10-24T23:36:07.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"122525 https://ww2.kqed.org/bayareabites/?p=122525","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/11/22/thanksgiving-leftovers-indian-style-turkey-tikka-masala/","disqusTitle":"Thanksgiving Leftovers: Indian-Style Turkey Tikka Masala","videoEmbed":"https://youtu.be/xJfyh-ySBpQ","path":"/bayareabites/122525/thanksgiving-leftovers-indian-style-turkey-tikka-masala","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>\u003cem>Recipe video by Vic Chin\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Turkey stays tender when gently simmered in this simple, flavorful, creamy curry sauce. You’ll want to make this year-round.\u003c/em>\u003c/p>\n\u003cp>This variation on chicken tikka masala really could not be easier, and it’s great when you are tired of cooking—whether it’s during the holidays or just a busy weeknight. Once you saute the onion, it’s really just a matter of adding the aromatics and spices along with a can of tomatoes, then letting the sauce simmer (to develop better flavor) for about 30 minutes. This is a good time to sit down, relax, have a glass of wine, and pretend that you have been sweating over the stove for a good long time making this meal. Or put on a pot of rice to steam while the sauce simmers (unless you are making brown rice, it should take about the same amount of time).\u003c/p>\n\u003cp>For a complete meal, serve the curry over steamed basmati rice, with some toasted whole wheat naan, and plain yogurt or raita.\u003c/p>\n\u003cp>To make chicken tikka masala, swap out the turkey for the same amount of cooked, chopped chicken.\u003c/p>\n\u003cfigure id=\"attachment_122864\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122864\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9658-new1.jpg\" alt=\"Indian-Style Turkey Tikka Masala\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9658-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Indian-Style Turkey Tikka Masala \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Indian-Style Turkey Tikka Masala\u003c/h2>\n\u003cp>\u003cem>Makes about 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli>3 tbsp ghee or unsalted butter\u003c/li>\n\u003cli>1/2 yellow onion, finely chopped\u003c/li>\n\u003cli>1 tbsp peeled and shredded fresh ginger\u003c/li>\n\u003cli>3 large cloves garlic, minced\u003c/li>\n\u003cli>1 (14.5oz) can crushed tomatoes\u003c/li>\n\u003cli>1 tbsp sugar, or to taste\u003c/li>\n\u003cli>2 tsp garam masala\u003c/li>\n\u003cli>1 tsp turmeric\u003c/li>\n\u003cli>1 tsp sweet paprika\u003c/li>\n\u003cli>1 tsp ground cumin\u003c/li>\n\u003cli>1 tsp ground coriander\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>3 cups chopped leftover roast turkey, chopped into bite-sized pieces\u003c/li>\n\u003cli>1 cup whole milk yogurt\u003c/li>\n\u003cli>1/4 cup packed chopped fresh cilantro, plus more for garnish\u003c/li>\n\u003cli>Steamed basmati rice and/or naan, for serving\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"none","size":"full","ids":"122816,122817,122818,122819,122824,122857","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a large deep skillet over medium heat, warm the ghee.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_122820\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122820\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8685-new.jpg\" alt=\"In a large deep skillet over medium heat, warm the ghee.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8685-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large deep skillet over medium heat, warm the ghee. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Add the onion and cook, stirring, until softened, about 7 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_122822\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122822\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8695-new.jpg\" alt=\"Add the onion and cook, stirring, until softened, about 7 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8695-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the onion and cook, stirring, until softened, about 7 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Add the ginger and garlic and cook until fragrant, about 2 minutes.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_122826\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122826\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8736-new.jpg\" alt=\"Add the ginger and garlic and cook until fragrant, about 2 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8736-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the ginger and garlic and cook until fragrant, about 2 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Add the sugar, spices, 1 tsp salt and 1/4 tsp pepper, tomatoes, and 1/2 cup water.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_122830\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122830\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8750-new.jpg\" alt=\"Add sugar, spices, 1 tsp salt and 1/4 tsp pepper.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8750-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add sugar, spices, 1 tsp salt and 1/4 tsp pepper. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122832\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122832\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8773-new.jpg\" alt=\"Add the tomatoes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8773-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the tomatoes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122834\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122834\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8794-new.jpg\" alt=\"Add 1/2 cup water, stir, cover and simmer for 30 minutes. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8794-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add 1/2 cup water, stir, cover and simmer for 30 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Cover and simmer for 30 minutes. Add the yogurt and turkey and simmer very gently until warmed through.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_122835\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122835\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8946-new.jpg\" alt=\"Add the yogurt and turkey.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8946-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the yogurt and turkey. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122837\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122837\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8992-new.jpg\" alt=\"Simmer very gently until warmed through.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8992-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Simmer very gently until warmed through. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Stir in the 1/4 cup cilantro. Serve over rice, garnished with more cilantro.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_122858\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122858\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9597-new.jpg\" alt=\"Stir in the 1/4 cup cilantro.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9597-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir in the 1/4 cup cilantro. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122861\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122861\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9673-new-1.jpg\" alt=\"Serve over rice, garnished with more cilantro.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9673-new-1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Serve over rice, garnished with more cilantro. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/122525/thanksgiving-leftovers-indian-style-turkey-tikka-masala","authors":["5015","5014","11350"],"series":["bayareabites_15012","bayareabites_15101"],"categories":["bayareabites_2998","bayareabites_12869","bayareabites_12549","bayareabites_12550","bayareabites_1763","bayareabites_12","bayareabites_14362","bayareabites_316"],"tags":["bayareabites_1573","bayareabites_324","bayareabites_546","bayareabites_530","bayareabites_8547","bayareabites_2962","bayareabites_16022","bayareabites_543"],"featImg":"bayareabites_122840","label":"bayareabites_15101"},"bayareabites_122518":{"type":"posts","id":"bayareabites_122518","meta":{"index":"posts_1591205157","site":"bayareabites","id":"122518","score":null,"sort":[1511312034000]},"guestAuthors":[],"slug":"thanksgiving-leftovers-turkey-club-sandwiches-with-roasted-tomatoes-and-chipotle-mayo","title":"Thanksgiving Leftovers: Turkey Club Sandwiches with Roasted Tomatoes and Chipotle Mayo","publishDate":1511312034,"format":"video","headTitle":"Transform Your Thanksgiving Leftovers | Bay Area Bites | KQED Food","labelTerm":{"term":15101,"site":"bayareabites"},"content":"\u003cp>\u003cstrong>\u003cem>Recipe video by Vic Chin\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>\u003cem>A towering turkey sandwich is what we want the day after Thanksgiving…but that doesn’t mean it has to be boring. Try this one, stacked with roasted tomatoes, chipotle mayo, and crisp bacon.\u003c/em>\u003c/p>\n\u003cp>One of my favorite sandwiches of all time is a pretty simple one: the turkey sandwich at \u003ca href=\"http://dellafattoria.com/\">Della Fattoria Café\u003c/a> in Petaluma. It might not sound like much, but each part of it makes it great—thinly sliced, freshly roasted turkey, mayo, cheddar, crisp bacon, and great bread. With that sandwich in mind, I set out to create something a cut above the average post-Thanksgiving turkey sandwich.\u003c/p>\n\u003cp>It starts with the bread. At Della they use their housemade Pullman bread made from their campagne dough – chewy, tender, with just enough density to make great toast. I used ciabatta bread – which has a nice thin crisp crust and a chewy interior – but you can use any great-quality sliced white or whole wheat bread, or even focaccia. Look for focaccia at any well-stocked Italian deli, \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/06/24/recipe-puffy-ligurian-style-rosemary-focaccia-bread/\">make your own\u003c/a>, or look for it at a well-stocked market. Use pieces that are about 5 to 6 inches square.\u003c/p>\n\u003cp>Since tomatoes are now officially out of season, I opted to roast a handful of them with a little kosher salt and olive oil. It takes a little (hands-off) time, but the concentrated flavor is so far superior to out-of-season sliced tomatoes at this time of year. Note that the recipe makes double what you need for 4 sandwiches, because, why go through all that trouble just for 4 sandwiches? Save the rest for more sandwiches another day, or chop them up and toss them with hot cooked pasta, some pesto sauce, and plenty of Parmesan cheese. There, I solved your dinner problem too!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Next, make a super-easy, full-of-flavor spicy mayo by just stirring some minced chipotle chile into prepared mayonnaise. If you want it less spicy, seed the chipotles before mincing, like I did. If you want it super spicy, leave them in! Of course, if you don’t want any spice, just use regular mayo.\u003c/p>\n\u003cp>Finally, don’t forget the bacon (or the turkey, for that matter). I used thick-cut Applewood-smoked bacon but you can use any type of bacon you like.\u003c/p>\n\u003cfigure id=\"attachment_122800\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122800\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9577-new.jpg\" alt=\"Turkey Club Sandwiches with Roasted Tomatoes and Chipotle Mayo.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9577-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9577-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9577-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9577-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9577-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9577-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9577-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9577-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9577-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9577-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Turkey Club Sandwiches with Roasted Tomatoes and Chipotle Mayo. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Turkey Club Sandwiches with Roasted Tomatoes and Chipotle Mayo\u003c/h2>\n\u003cp>\u003cem>Makes 4 sandwiches\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>8 ripe plum tomatoes\u003c/li>\n\u003cli>1 tbsp olive oil, plus more for brushing\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>1/2 cup mayonnaise\u003c/li>\n\u003cli>1–2 chipotle chiles in adobo, seeded and minced, plus 1 tbsp adobo sauce\u003c/li>\n\u003cli>4 slices thick-cut smoked bacon\u003c/li>\n\u003cli>4 ciabatta buns\u003c/li>\n\u003cli>10–12 oz sliced leftover roast turkey\u003c/li>\n\u003cli>4 oz sliced cheddar (about 4 sandwich-sized slices)\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 325F. Line a large rimmed baking sheet with foil and brush the foil with olive oil. Cut the tomatoes in half lengthwise, trim away the stem end, and gently squeeze out the seeds. Drizzle with 1 tbsp olive oil, sprinkle all over with salt, and spread into an even layer, cut side up. Roast for about 1 1/2 hours, or until slightly shrunken and beginning to caramelize. Set aside to cool. You can make the tomatoes up to 5 days in advance. Store in an airtight container in the refrigerator. You’ll only need half of the tomatoes, so see the note above for other ways to use them!\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122775\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122775\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8538-new.jpg\" alt=\"Line a large rimmed baking sheet with foil and brush the foil with olive oil. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8538-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8538-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8538-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8538-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8538-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8538-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8538-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8538-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8538-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8538-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Line a large rimmed baking sheet with foil and brush the foil with olive oil. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122778\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122778\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8557-new.jpg\" alt=\"Cut the tomatoes in half lengthwise, trim away the stem end, and gently squeeze out the seeds.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8557-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8557-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8557-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8557-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8557-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8557-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8557-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8557-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8557-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8557-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cut the tomatoes in half lengthwise, trim away the stem end, and gently squeeze out the seeds. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122779\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122779\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8576-new.jpg\" alt=\"Drizzle with 1 tbsp olive oil and sprinkle all over with salt.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8576-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8576-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8576-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8576-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8576-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8576-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8576-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8576-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8576-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8576-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drizzle with 1 tbsp olive oil and sprinkle all over with salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122781\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122781\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8595-new.jpg\" alt=\"Spread into an even layer, cut side up and roast for about 1 1/2 hours.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8595-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8595-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8595-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8595-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8595-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8595-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8595-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8595-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8595-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8595-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spread into an even layer, cut side up and roast for about 1 1/2 hours. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122793\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122793\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9092-new.jpg\" alt=\"Roast the tomatoes until slightly shrunken and they begin to caramelize. Set aside to cool.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9092-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9092-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9092-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9092-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9092-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9092-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9092-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9092-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9092-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9092-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roast the tomatoes until slightly shrunken and they begin to caramelize. Set aside to cool. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>While the tomatoes are roasting, in a bowl, stir together the mayonnaise and chipotle and adobo. In a frying pan over medium heat, fry the bacon until crisp. Drain on paper towels.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122785\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122785\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9020-new.jpg\" alt=\"Mince the seeded chipotle chiles.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9020-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9020-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9020-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9020-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9020-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9020-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9020-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9020-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9020-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9020-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mince the seeded chipotle chiles. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122789\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122789\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9048-new.jpg\" alt=\"Stir together the mayonnaise and chipotle and adobo.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9048-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9048-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9048-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9048-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9048-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9048-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9048-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9048-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9048-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9048-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir together the mayonnaise and chipotle and adobo. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122791\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122791\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9063-new.jpg\" alt=\"In a frying pan over medium heat, fry the bacon until crisp. Drain on paper towels.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9063-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9063-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9063-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9063-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9063-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9063-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9063-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9063-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9063-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9063-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a frying pan over medium heat, fry the bacon until crisp. Drain on paper towels. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Spread each cut side of the bread with the chipotle mayo. Layer the bottom of each bun with cheddar, turkey, roasted tomatoes, and bacon, in that order. Top with the top slice of focaccia. Cut each sandwich in half on the diagonal. Serve.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122812\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122812\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9525-new.jpg\" alt=\"Spread each cut side of the bread with the chipotle mayo.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9525-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9525-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9525-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9525-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9525-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9525-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9525-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9525-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9525-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9525-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spread each cut side of the bread with the chipotle mayo. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122796\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122796\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9539-new.jpg\" alt=\"Layer the bottom of each bun with cheddar.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9539-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9539-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9539-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9539-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9539-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9539-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9539-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9539-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9539-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9539-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Layer the bottom of each bun with cheddar. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122797\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122797\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9551-new.jpg\" alt=\"Next add a layer of turkey.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9551-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9551-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9551-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9551-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9551-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9551-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9551-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9551-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9551-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9551-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Next add a layer of turkey. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122798\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122798\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9560-new.jpg\" alt=\"Then add a layer of roasted tomatoes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9560-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9560-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9560-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9560-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9560-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9560-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9560-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9560-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9560-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9560-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Then add a layer of roasted tomatoes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122799\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122799\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9567-new.jpg\" alt=\"Finally, add a layer of bacon.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9567-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9567-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9567-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9567-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9567-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9567-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9567-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9567-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9567-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9567-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Finally, add a layer of bacon. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122802\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122802\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9585-new.jpg\" alt=\"Top with the top slice of focaccia. Cut each sandwich in half on the diagonal. Serve.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9585-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9585-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9585-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9585-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9585-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9585-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9585-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9585-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9585-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9585-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top with the top slice of focaccia. Cut each sandwich in half on the diagonal. Serve. \u003ccite>(Photos: Wendy Goodfriend, Video: Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"A towering turkey sandwich is what we want the day after Thanksgiving…but that doesn’t mean it has to be boring. Try this one, stacked with roasted tomatoes, chipotle mayo, and crisp bacon.","status":"publish","parent":0,"modified":1571960617,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":12,"wordCount":870},"headData":{"title":"Thanksgiving Leftovers: Turkey Club Sandwiches with Roasted Tomatoes and Chipotle Mayo | KQED","description":"A towering turkey sandwich is what we want the day after Thanksgiving…but that doesn’t mean it has to be boring. Try this one, stacked with roasted tomatoes, chipotle mayo, and crisp bacon.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Thanksgiving Leftovers: Turkey Club Sandwiches with Roasted Tomatoes and Chipotle Mayo","datePublished":"2017-11-22T00:53:54.000Z","dateModified":"2019-10-24T23:43:37.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"122518 https://ww2.kqed.org/bayareabites/?p=122518","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/11/21/thanksgiving-leftovers-turkey-club-sandwiches-with-roasted-tomatoes-and-chipotle-mayo/","disqusTitle":"Thanksgiving Leftovers: Turkey Club Sandwiches with Roasted Tomatoes and Chipotle Mayo","videoEmbed":"https://youtu.be/xM71BM7iQVo","path":"/bayareabites/122518/thanksgiving-leftovers-turkey-club-sandwiches-with-roasted-tomatoes-and-chipotle-mayo","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>\u003cem>Recipe video by Vic Chin\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>\u003cem>A towering turkey sandwich is what we want the day after Thanksgiving…but that doesn’t mean it has to be boring. Try this one, stacked with roasted tomatoes, chipotle mayo, and crisp bacon.\u003c/em>\u003c/p>\n\u003cp>One of my favorite sandwiches of all time is a pretty simple one: the turkey sandwich at \u003ca href=\"http://dellafattoria.com/\">Della Fattoria Café\u003c/a> in Petaluma. It might not sound like much, but each part of it makes it great—thinly sliced, freshly roasted turkey, mayo, cheddar, crisp bacon, and great bread. With that sandwich in mind, I set out to create something a cut above the average post-Thanksgiving turkey sandwich.\u003c/p>\n\u003cp>It starts with the bread. At Della they use their housemade Pullman bread made from their campagne dough – chewy, tender, with just enough density to make great toast. I used ciabatta bread – which has a nice thin crisp crust and a chewy interior – but you can use any great-quality sliced white or whole wheat bread, or even focaccia. Look for focaccia at any well-stocked Italian deli, \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/06/24/recipe-puffy-ligurian-style-rosemary-focaccia-bread/\">make your own\u003c/a>, or look for it at a well-stocked market. Use pieces that are about 5 to 6 inches square.\u003c/p>\n\u003cp>Since tomatoes are now officially out of season, I opted to roast a handful of them with a little kosher salt and olive oil. It takes a little (hands-off) time, but the concentrated flavor is so far superior to out-of-season sliced tomatoes at this time of year. Note that the recipe makes double what you need for 4 sandwiches, because, why go through all that trouble just for 4 sandwiches? Save the rest for more sandwiches another day, or chop them up and toss them with hot cooked pasta, some pesto sauce, and plenty of Parmesan cheese. There, I solved your dinner problem too!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Next, make a super-easy, full-of-flavor spicy mayo by just stirring some minced chipotle chile into prepared mayonnaise. If you want it less spicy, seed the chipotles before mincing, like I did. If you want it super spicy, leave them in! Of course, if you don’t want any spice, just use regular mayo.\u003c/p>\n\u003cp>Finally, don’t forget the bacon (or the turkey, for that matter). I used thick-cut Applewood-smoked bacon but you can use any type of bacon you like.\u003c/p>\n\u003cfigure id=\"attachment_122800\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122800\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9577-new.jpg\" alt=\"Turkey Club Sandwiches with Roasted Tomatoes and Chipotle Mayo.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9577-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9577-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9577-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9577-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9577-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9577-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9577-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9577-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9577-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9577-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Turkey Club Sandwiches with Roasted Tomatoes and Chipotle Mayo. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Turkey Club Sandwiches with Roasted Tomatoes and Chipotle Mayo\u003c/h2>\n\u003cp>\u003cem>Makes 4 sandwiches\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>8 ripe plum tomatoes\u003c/li>\n\u003cli>1 tbsp olive oil, plus more for brushing\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper\u003c/li>\n\u003cli>1/2 cup mayonnaise\u003c/li>\n\u003cli>1–2 chipotle chiles in adobo, seeded and minced, plus 1 tbsp adobo sauce\u003c/li>\n\u003cli>4 slices thick-cut smoked bacon\u003c/li>\n\u003cli>4 ciabatta buns\u003c/li>\n\u003cli>10–12 oz sliced leftover roast turkey\u003c/li>\n\u003cli>4 oz sliced cheddar (about 4 sandwich-sized slices)\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Preheat the oven to 325F. Line a large rimmed baking sheet with foil and brush the foil with olive oil. Cut the tomatoes in half lengthwise, trim away the stem end, and gently squeeze out the seeds. Drizzle with 1 tbsp olive oil, sprinkle all over with salt, and spread into an even layer, cut side up. Roast for about 1 1/2 hours, or until slightly shrunken and beginning to caramelize. Set aside to cool. You can make the tomatoes up to 5 days in advance. Store in an airtight container in the refrigerator. You’ll only need half of the tomatoes, so see the note above for other ways to use them!\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122775\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122775\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8538-new.jpg\" alt=\"Line a large rimmed baking sheet with foil and brush the foil with olive oil. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8538-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8538-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8538-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8538-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8538-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8538-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8538-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8538-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8538-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8538-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Line a large rimmed baking sheet with foil and brush the foil with olive oil. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122778\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122778\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8557-new.jpg\" alt=\"Cut the tomatoes in half lengthwise, trim away the stem end, and gently squeeze out the seeds.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8557-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8557-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8557-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8557-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8557-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8557-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8557-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8557-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8557-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8557-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cut the tomatoes in half lengthwise, trim away the stem end, and gently squeeze out the seeds. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122779\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122779\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8576-new.jpg\" alt=\"Drizzle with 1 tbsp olive oil and sprinkle all over with salt.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8576-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8576-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8576-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8576-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8576-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8576-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8576-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8576-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8576-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8576-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drizzle with 1 tbsp olive oil and sprinkle all over with salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122781\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122781\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8595-new.jpg\" alt=\"Spread into an even layer, cut side up and roast for about 1 1/2 hours.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8595-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8595-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8595-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8595-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8595-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8595-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8595-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8595-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8595-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8595-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spread into an even layer, cut side up and roast for about 1 1/2 hours. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122793\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122793\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9092-new.jpg\" alt=\"Roast the tomatoes until slightly shrunken and they begin to caramelize. Set aside to cool.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9092-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9092-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9092-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9092-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9092-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9092-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9092-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9092-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9092-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9092-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roast the tomatoes until slightly shrunken and they begin to caramelize. Set aside to cool. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>While the tomatoes are roasting, in a bowl, stir together the mayonnaise and chipotle and adobo. In a frying pan over medium heat, fry the bacon until crisp. Drain on paper towels.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122785\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122785\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9020-new.jpg\" alt=\"Mince the seeded chipotle chiles.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9020-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9020-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9020-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9020-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9020-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9020-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9020-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9020-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9020-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9020-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Mince the seeded chipotle chiles. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122789\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122789\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9048-new.jpg\" alt=\"Stir together the mayonnaise and chipotle and adobo.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9048-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9048-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9048-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9048-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9048-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9048-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9048-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9048-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9048-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9048-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir together the mayonnaise and chipotle and adobo. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122791\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122791\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9063-new.jpg\" alt=\"In a frying pan over medium heat, fry the bacon until crisp. Drain on paper towels.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9063-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9063-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9063-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9063-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9063-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9063-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9063-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9063-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9063-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9063-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a frying pan over medium heat, fry the bacon until crisp. Drain on paper towels. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Spread each cut side of the bread with the chipotle mayo. Layer the bottom of each bun with cheddar, turkey, roasted tomatoes, and bacon, in that order. Top with the top slice of focaccia. Cut each sandwich in half on the diagonal. Serve.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122812\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122812\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9525-new.jpg\" alt=\"Spread each cut side of the bread with the chipotle mayo.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9525-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9525-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9525-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9525-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9525-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9525-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9525-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9525-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9525-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9525-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spread each cut side of the bread with the chipotle mayo. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122796\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122796\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9539-new.jpg\" alt=\"Layer the bottom of each bun with cheddar.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9539-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9539-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9539-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9539-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9539-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9539-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9539-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9539-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9539-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9539-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Layer the bottom of each bun with cheddar. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122797\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122797\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9551-new.jpg\" alt=\"Next add a layer of turkey.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9551-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9551-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9551-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9551-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9551-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9551-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9551-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9551-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9551-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9551-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Next add a layer of turkey. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122798\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122798\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9560-new.jpg\" alt=\"Then add a layer of roasted tomatoes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9560-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9560-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9560-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9560-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9560-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9560-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9560-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9560-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9560-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9560-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Then add a layer of roasted tomatoes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122799\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122799\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9567-new.jpg\" alt=\"Finally, add a layer of bacon.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9567-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9567-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9567-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9567-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9567-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9567-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9567-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9567-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9567-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9567-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Finally, add a layer of bacon. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122802\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122802\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9585-new.jpg\" alt=\"Top with the top slice of focaccia. Cut each sandwich in half on the diagonal. Serve.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9585-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9585-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9585-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9585-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9585-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9585-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9585-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9585-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9585-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9585-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Top with the top slice of focaccia. Cut each sandwich in half on the diagonal. Serve. \u003ccite>(Photos: Wendy Goodfriend, Video: Vic Chin)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/122518/thanksgiving-leftovers-turkey-club-sandwiches-with-roasted-tomatoes-and-chipotle-mayo","authors":["5015","5014","11350"],"series":["bayareabites_15012","bayareabites_15101"],"categories":["bayareabites_12549","bayareabites_12550","bayareabites_1763","bayareabites_12","bayareabites_14362","bayareabites_316"],"tags":["bayareabites_546","bayareabites_938","bayareabites_530","bayareabites_8547","bayareabites_2962","bayareabites_543","bayareabites_16017"],"featImg":"bayareabites_122802","label":"bayareabites_15101"},"bayareabites_122529":{"type":"posts","id":"bayareabites_122529","meta":{"index":"posts_1591205157","site":"bayareabites","id":"122529","score":null,"sort":[1510957124000]},"guestAuthors":[],"slug":"thanksgiving-leftovers-asian-style-noodle-salad-with-turkey-veggies-herbs-and-lime-peanut-vinaigrette","title":"Thanksgiving Leftovers: Asian-Style Noodle Salad with Turkey, Veggies, Herbs, and Lime-Peanut Vinaigrette","publishDate":1510957124,"format":"video","headTitle":"Transform Your Thanksgiving Leftovers | Bay Area Bites | KQED Food","labelTerm":{"term":15101,"site":"bayareabites"},"content":"\u003cp>\u003cstrong>\u003cem>Recipe video by Vic Chin\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Looking for a light and healthy way to use up your turkey leftovers? Check out this amazingly easy noodle salad, which hits all the key notes: salty, crunchy, creamy, and delicious!\u003c/em>\u003c/p>\n\u003cp>I admit it, I am not the best salad maker. Let me clarify: I make a \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/11/16/thanksgiving-dessert-classic-spiced-maple-pumpkin-pie/\">mean pie\u003c/a>, I can \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/05/24/memorial-day-bbq-simply-awesome-grilled-bone-in-ribeye-steak/\">grill a gorgeous steak\u003c/a>, and I love to make \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/02/18/lets-get-healthy-green-chicken-and-veggie-curry/\">curries\u003c/a>, but just a regular green salad seems to elude me. It seems simple enough, but it’s never as good as anything I get at say, \u003ca href=\"http://dellafattoria.com/\">Della Fattoria\u003c/a> or another great little café. This has been vexing me for some time. But I finally realized something: I might not pull off the world’s best green salad, but I’m pretty good at hearty, entrée-style salads.\u003c/p>\n\u003cp>I’ll take what I can get. Throw me some hunks of chewy toasted bread and fresh summer tomatoes, and I’ll give you a killer panzanella. \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/07/01/time-to-grill-for-the-4th-of-july-grilled-corn-avocado-heirloom-tomato-red-onion-salad/\">Grilled corn and avocado\u003c/a>? No problem. Got some farro and roasted asparagus…I’ll make a Meyer lemon vinaigrette that will make those ingredients sing.\u003c/p>\n\u003cp>So, when I was trying to figure out a healthy, light salad that would utilize leftover turkey, I threw the whole idea of a green salad right out the door. Someone else can make that one—better than me! This salad was inspired by a truly amazing salad I had at the relatively new takeaway lunch spot, \u003ca href=\"http://www.lunchettepetaluma.com/\">Lunchette\u003c/a>, in Petaluma. Their salad is slightly different than this one, with poached shrimp, shards of coconut, and a red curry vinaigrette. But the basic premise was similar: rice noodles, shredded zucchini noodles, fresh herbs, and veggies.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It was with that delicious salad in mind that I came up with this recipe. The foundation of the salad is a mix of thin, vermicelli-style rice noodles and spiralized zucchini noodles. You can either use a vegetable spiral-cutter to create the zucchini noodles, purchase them already “noodled,” or just use a regular vegetable peeler and peel the zucchini into ribbons (down to the core). I added carrot, cucumber, a bunch of herbs, and some shredded leftover turkey breast. You can also just use chicken or do without it completely. Or add shrimp!\u003c/p>\n\u003cp>The dressing is a lime and peanut vinaigrette. If you want to make a vegetarian version, just omit the fish sauce. Sambal oelek is a yummy chile paste that adds flavor and heat, but again, you can do without it but you will lose a bit of flavor (or better yet, add more for a little more spice!); substitute siracha if you can’t find sambal oelek. You can easily make the dressing in advance up to a few days ahead, just store it in the fridge in an airtight container.\u003c/p>\n\u003cp>Hands-down this is now one of my favorite salad recipes, and is definitely going in rotation in my house.\u003c/p>\n\u003cfigure id=\"attachment_122758\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122758\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9511-new1.jpg\" alt=\"Asian-Style Noodle Salad with Turkey, Veggies, Herbs, and Lime-Peanut Vinaigrette.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9511-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9511-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9511-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9511-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9511-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9511-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9511-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9511-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9511-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9511-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Asian-Style Noodle Salad with Turkey, Veggies, Herbs, and Lime-Peanut Vinaigrette. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Asian-Style Noodle Salad with Turkey, Veggies, Herbs, and Lime-Peanut Vinaigrette\u003c/h2>\n\u003cp>\u003cem>Makes about 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Dressing\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>1/4 cup lime juice\u003c/li>\n\u003cli>1 large garlic clove, chopped\u003c/li>\n\u003cli>2 tbsp peanut butter\u003c/li>\n\u003cli>1 1/2 tbsp light brown sugar, or to taste\u003c/li>\n\u003cli>1 tbsp soy sauce\u003c/li>\n\u003cli>1 tbsp fish sauce\u003c/li>\n\u003cli>2 tsp peeled and grated fresh ginger\u003c/li>\n\u003cli>2 tsp sambal oelek (chile paste)\u003c/li>\n\u003cli>1/4 cup vegetable oil\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_122728\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122728\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9294-new.jpg\" alt=\"Asian-Style Noodle Salad ingredients.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9294-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9294-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9294-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9294-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9294-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9294-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9294-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9294-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9294-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9294-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Asian-Style Noodle Salad ingredients. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Salad\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>4 oz vermicelli rice noodles\u003c/li>\n\u003cli>2 small zucchini (1/2 lb), trimmed\u003c/li>\n\u003cli>2 cups shredded leftover roast turkey\u003c/li>\n\u003cli>1 medium carrot, peeled\u003c/li>\n\u003cli>1 small (or 1/2 large) English cucumber, trimmed\u003c/li>\n\u003cli>1/4 cup chopped fresh cilantro\u003c/li>\n\u003cli>1/4 cup chopped Thai basil\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>1/4 cup roughly chopped roasted salted peanuts\u003c/li>\n\u003cli>2 limes, cut into wedges\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To make the dressing, add all the ingredients except oil to a blender. With the blender running, gradually add the oil, blending until the dressing is smooth. Season to taste with salt and pepper.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122719\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122719\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8917-new.jpg\" alt=\"To make the dressing, add all the ingredients except oil to a blender. With the blender running, gradually add the oil, blending until the dressing is smooth.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8917-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8917-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8917-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8917-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8917-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8917-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8917-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8917-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8917-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8917-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make the dressing, add all the ingredients except oil to a blender. With the blender running, gradually add the oil, blending until the dressing is smooth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122720\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122720\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8923-new.jpg\" alt=\"The Lime-Peanut Vinaigrette.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8923-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8923-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8923-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8923-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8923-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8923-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8923-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8923-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8923-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8923-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Lime-Peanut Vinaigrette. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Cook the noodles according to package directions. Drain in a colander, rinsing well with cold water. Drain well again.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122724\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122724\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9163-new.jpg\" alt=\"Cook the noodles according to package directions. Drain in a colander, rinsing well with cold water. Drain well again.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9163-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9163-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9163-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9163-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9163-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9163-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9163-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9163-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9163-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9163-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook the noodles according to package directions. Drain in a colander, rinsing well with cold water. Drain well again. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Use a spiral vegetable cutter to cut the zucchini into “noodles.” You can also use a vegetable peeler to shave the zucchini into ribbons. Add to a mixing bowl with the noodles.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122726\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122726\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9238-new.jpg\" alt=\"Use a spiral vegetable cutter to cut the zucchini into “noodles.”\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9238-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9238-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9238-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9238-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9238-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9238-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9238-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9238-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9238-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9238-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Use a spiral vegetable cutter to cut the zucchini into “noodles.” \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Shred the carrot on the large holes of a box shredder. Add to the bowl with the noodles. Cut the cucumber in half lengthwise then use a small metal spoon to scoop out the seeds. Thinly slice crosswise, then add to the bowl with the noodles. Add the shredded turkey meat. Add 1/3 cup dressing and toss gently to coat. Add half the herbs and toss again, then taste and season with salt.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122721\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122721\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9107-new.jpg\" alt=\"Shred the carrot on the large holes of a box shredder.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9107-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9107-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9107-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9107-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9107-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9107-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9107-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9107-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9107-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9107-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shred the carrot on the large holes of a box shredder. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122722\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122722\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9140-new.jpg\" alt=\"Cut the cucumber in half lengthwise then use a small metal spoon to scoop out the seeds. Thinly slice crosswise, then add to the bowl with the noodles.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9140-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9140-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9140-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9140-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9140-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9140-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9140-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9140-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9140-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9140-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cut the cucumber in half lengthwise and thinly slice crosswise, then add to the bowl with the noodles. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122732\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122732\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9340-new.jpg\" alt=\"Add the shredded turkey meat. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9340-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9340-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9340-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9340-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9340-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9340-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9340-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9340-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9340-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9340-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the shredded turkey meat. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122734\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122734\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9393-new.jpg\" alt=\"Add 1/3 cup dressing and toss gently to coat. Add half the herbs and toss again, then taste and season with salt.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9393-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9393-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9393-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9393-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9393-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9393-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9393-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9393-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9393-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9393-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add 1/3 cup dressing and toss gently to coat. Add half the herbs and toss again, then taste and season with salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Arrange the salad on a serving platter. Top with the remaining herbs and roasted peanuts, and arrange the lime wedges around the salad. Serve, passing additional dressing on the side.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122736\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122736\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9459-new.jpg\" alt=\"Asian-Style Noodle Salad with Turkey, Veggies, Herbs, and Lime-Peanut Vinaigrette.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9459-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9459-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9459-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9459-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9459-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9459-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9459-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9459-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9459-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9459-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Asian-Style Noodle Salad with Turkey, Veggies, Herbs, and Lime-Peanut Vinaigrette. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"Looking for a light and healthy way to use up your turkey leftovers? Check out this amazingly easy noodle salad, which hits all the key notes: salty, crunchy, creamy, and delicious!","status":"publish","parent":0,"modified":1571961139,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":992},"headData":{"title":"Thanksgiving Leftovers: Asian-Style Noodle Salad with Turkey, Veggies, Herbs, and Lime-Peanut Vinaigrette | KQED","description":"Looking for a light and healthy way to use up your turkey leftovers? Check out this amazingly easy noodle salad, which hits all the key notes: salty, crunchy, creamy, and delicious!","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Thanksgiving Leftovers: Asian-Style Noodle Salad with Turkey, Veggies, Herbs, and Lime-Peanut Vinaigrette","datePublished":"2017-11-17T22:18:44.000Z","dateModified":"2019-10-24T23:52:19.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"122529 https://ww2.kqed.org/bayareabites/?p=122529","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/11/17/thanksgiving-leftovers-asian-style-noodle-salad-with-turkey-veggies-herbs-and-lime-peanut-vinaigrette/","disqusTitle":"Thanksgiving Leftovers: Asian-Style Noodle Salad with Turkey, Veggies, Herbs, and Lime-Peanut Vinaigrette","videoEmbed":"https://youtu.be/GwDT6lEX7iI","path":"/bayareabites/122529/thanksgiving-leftovers-asian-style-noodle-salad-with-turkey-veggies-herbs-and-lime-peanut-vinaigrette","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>\u003cem>Recipe video by Vic Chin\u003c/em>\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Looking for a light and healthy way to use up your turkey leftovers? Check out this amazingly easy noodle salad, which hits all the key notes: salty, crunchy, creamy, and delicious!\u003c/em>\u003c/p>\n\u003cp>I admit it, I am not the best salad maker. Let me clarify: I make a \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/11/16/thanksgiving-dessert-classic-spiced-maple-pumpkin-pie/\">mean pie\u003c/a>, I can \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/05/24/memorial-day-bbq-simply-awesome-grilled-bone-in-ribeye-steak/\">grill a gorgeous steak\u003c/a>, and I love to make \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/02/18/lets-get-healthy-green-chicken-and-veggie-curry/\">curries\u003c/a>, but just a regular green salad seems to elude me. It seems simple enough, but it’s never as good as anything I get at say, \u003ca href=\"http://dellafattoria.com/\">Della Fattoria\u003c/a> or another great little café. This has been vexing me for some time. But I finally realized something: I might not pull off the world’s best green salad, but I’m pretty good at hearty, entrée-style salads.\u003c/p>\n\u003cp>I’ll take what I can get. Throw me some hunks of chewy toasted bread and fresh summer tomatoes, and I’ll give you a killer panzanella. \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/07/01/time-to-grill-for-the-4th-of-july-grilled-corn-avocado-heirloom-tomato-red-onion-salad/\">Grilled corn and avocado\u003c/a>? No problem. Got some farro and roasted asparagus…I’ll make a Meyer lemon vinaigrette that will make those ingredients sing.\u003c/p>\n\u003cp>So, when I was trying to figure out a healthy, light salad that would utilize leftover turkey, I threw the whole idea of a green salad right out the door. Someone else can make that one—better than me! This salad was inspired by a truly amazing salad I had at the relatively new takeaway lunch spot, \u003ca href=\"http://www.lunchettepetaluma.com/\">Lunchette\u003c/a>, in Petaluma. Their salad is slightly different than this one, with poached shrimp, shards of coconut, and a red curry vinaigrette. But the basic premise was similar: rice noodles, shredded zucchini noodles, fresh herbs, and veggies.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It was with that delicious salad in mind that I came up with this recipe. The foundation of the salad is a mix of thin, vermicelli-style rice noodles and spiralized zucchini noodles. You can either use a vegetable spiral-cutter to create the zucchini noodles, purchase them already “noodled,” or just use a regular vegetable peeler and peel the zucchini into ribbons (down to the core). I added carrot, cucumber, a bunch of herbs, and some shredded leftover turkey breast. You can also just use chicken or do without it completely. Or add shrimp!\u003c/p>\n\u003cp>The dressing is a lime and peanut vinaigrette. If you want to make a vegetarian version, just omit the fish sauce. Sambal oelek is a yummy chile paste that adds flavor and heat, but again, you can do without it but you will lose a bit of flavor (or better yet, add more for a little more spice!); substitute siracha if you can’t find sambal oelek. You can easily make the dressing in advance up to a few days ahead, just store it in the fridge in an airtight container.\u003c/p>\n\u003cp>Hands-down this is now one of my favorite salad recipes, and is definitely going in rotation in my house.\u003c/p>\n\u003cfigure id=\"attachment_122758\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122758\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9511-new1.jpg\" alt=\"Asian-Style Noodle Salad with Turkey, Veggies, Herbs, and Lime-Peanut Vinaigrette.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9511-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9511-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9511-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9511-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9511-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9511-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9511-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9511-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9511-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9511-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Asian-Style Noodle Salad with Turkey, Veggies, Herbs, and Lime-Peanut Vinaigrette. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Asian-Style Noodle Salad with Turkey, Veggies, Herbs, and Lime-Peanut Vinaigrette\u003c/h2>\n\u003cp>\u003cem>Makes about 6 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Dressing\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>1/4 cup lime juice\u003c/li>\n\u003cli>1 large garlic clove, chopped\u003c/li>\n\u003cli>2 tbsp peanut butter\u003c/li>\n\u003cli>1 1/2 tbsp light brown sugar, or to taste\u003c/li>\n\u003cli>1 tbsp soy sauce\u003c/li>\n\u003cli>1 tbsp fish sauce\u003c/li>\n\u003cli>2 tsp peeled and grated fresh ginger\u003c/li>\n\u003cli>2 tsp sambal oelek (chile paste)\u003c/li>\n\u003cli>1/4 cup vegetable oil\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_122728\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122728\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9294-new.jpg\" alt=\"Asian-Style Noodle Salad ingredients.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9294-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9294-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9294-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9294-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9294-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9294-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9294-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9294-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9294-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9294-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Asian-Style Noodle Salad ingredients. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Salad\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>4 oz vermicelli rice noodles\u003c/li>\n\u003cli>2 small zucchini (1/2 lb), trimmed\u003c/li>\n\u003cli>2 cups shredded leftover roast turkey\u003c/li>\n\u003cli>1 medium carrot, peeled\u003c/li>\n\u003cli>1 small (or 1/2 large) English cucumber, trimmed\u003c/li>\n\u003cli>1/4 cup chopped fresh cilantro\u003c/li>\n\u003cli>1/4 cup chopped Thai basil\u003c/li>\n\u003cli>Kosher salt\u003c/li>\n\u003cli>1/4 cup roughly chopped roasted salted peanuts\u003c/li>\n\u003cli>2 limes, cut into wedges\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To make the dressing, add all the ingredients except oil to a blender. With the blender running, gradually add the oil, blending until the dressing is smooth. Season to taste with salt and pepper.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122719\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122719\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8917-new.jpg\" alt=\"To make the dressing, add all the ingredients except oil to a blender. With the blender running, gradually add the oil, blending until the dressing is smooth.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8917-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8917-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8917-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8917-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8917-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8917-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8917-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8917-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8917-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8917-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make the dressing, add all the ingredients except oil to a blender. With the blender running, gradually add the oil, blending until the dressing is smooth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122720\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122720\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_8923-new.jpg\" alt=\"The Lime-Peanut Vinaigrette.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8923-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8923-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8923-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8923-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8923-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8923-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8923-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8923-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8923-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_8923-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Lime-Peanut Vinaigrette. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Cook the noodles according to package directions. Drain in a colander, rinsing well with cold water. Drain well again.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122724\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122724\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9163-new.jpg\" alt=\"Cook the noodles according to package directions. Drain in a colander, rinsing well with cold water. Drain well again.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9163-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9163-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9163-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9163-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9163-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9163-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9163-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9163-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9163-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9163-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook the noodles according to package directions. Drain in a colander, rinsing well with cold water. Drain well again. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Use a spiral vegetable cutter to cut the zucchini into “noodles.” You can also use a vegetable peeler to shave the zucchini into ribbons. Add to a mixing bowl with the noodles.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122726\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122726\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9238-new.jpg\" alt=\"Use a spiral vegetable cutter to cut the zucchini into “noodles.”\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9238-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9238-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9238-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9238-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9238-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9238-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9238-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9238-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9238-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9238-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Use a spiral vegetable cutter to cut the zucchini into “noodles.” \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Shred the carrot on the large holes of a box shredder. Add to the bowl with the noodles. Cut the cucumber in half lengthwise then use a small metal spoon to scoop out the seeds. Thinly slice crosswise, then add to the bowl with the noodles. Add the shredded turkey meat. Add 1/3 cup dressing and toss gently to coat. Add half the herbs and toss again, then taste and season with salt.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122721\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122721\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9107-new.jpg\" alt=\"Shred the carrot on the large holes of a box shredder.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9107-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9107-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9107-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9107-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9107-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9107-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9107-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9107-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9107-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9107-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shred the carrot on the large holes of a box shredder. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122722\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122722\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9140-new.jpg\" alt=\"Cut the cucumber in half lengthwise then use a small metal spoon to scoop out the seeds. Thinly slice crosswise, then add to the bowl with the noodles.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9140-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9140-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9140-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9140-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9140-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9140-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9140-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9140-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9140-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9140-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cut the cucumber in half lengthwise and thinly slice crosswise, then add to the bowl with the noodles. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122732\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122732\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9340-new.jpg\" alt=\"Add the shredded turkey meat. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9340-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9340-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9340-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9340-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9340-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9340-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9340-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9340-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9340-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9340-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the shredded turkey meat. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_122734\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122734\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9393-new.jpg\" alt=\"Add 1/3 cup dressing and toss gently to coat. Add half the herbs and toss again, then taste and season with salt.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9393-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9393-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9393-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9393-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9393-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9393-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9393-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9393-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9393-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9393-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add 1/3 cup dressing and toss gently to coat. Add half the herbs and toss again, then taste and season with salt. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Arrange the salad on a serving platter. Top with the remaining herbs and roasted peanuts, and arrange the lime wedges around the salad. Serve, passing additional dressing on the side.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_122736\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122736\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/MG_9459-new.jpg\" alt=\"Asian-Style Noodle Salad with Turkey, Veggies, Herbs, and Lime-Peanut Vinaigrette.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9459-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9459-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9459-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9459-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9459-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9459-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9459-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9459-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9459-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/MG_9459-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Asian-Style Noodle Salad with Turkey, Veggies, Herbs, and Lime-Peanut Vinaigrette. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/122529/thanksgiving-leftovers-asian-style-noodle-salad-with-turkey-veggies-herbs-and-lime-peanut-vinaigrette","authors":["5015","5014","11350"],"series":["bayareabites_15012","bayareabites_15101"],"categories":["bayareabites_2998","bayareabites_1245","bayareabites_12869","bayareabites_12549","bayareabites_12550","bayareabites_1763","bayareabites_12","bayareabites_14362","bayareabites_316"],"tags":["bayareabites_377","bayareabites_1815","bayareabites_530","bayareabites_8547","bayareabites_2962","bayareabites_543"],"featImg":"bayareabites_122738","label":"bayareabites_15101"},"bayareabites_121797":{"type":"posts","id":"bayareabites_121797","meta":{"index":"posts_1591205157","site":"bayareabites","id":"121797","score":null,"sort":[1508577303000]},"guestAuthors":[],"slug":"thanksgiving-guide-how-to-prepare-turkey-six-different-ways","title":"Thanksgiving Guide: How To Prepare Turkey Six Different Ways","publishDate":1508577303,"format":"image","headTitle":"Thanksgiving Recipes | Bay Area Bites | KQED Food","labelTerm":{"term":15012,"site":"bayareabites"},"content":"\u003cp>For many years, I \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/11/08/throw-your-turkey-on-the-grill-this-thanksgiving/\">grilled the turkey\u003c/a> on my trusty Weber charcoal kettle grill over indirect heat. I discovered wet brining, then \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/11/09/homemade-thanksgiving-classic-dry-brined-and-butter-basted-roast-turkey-with-herbs/\">dry brining\u003c/a>, and have since \u003ca href=\"https://ww2.kqed.org/bayareabites/2013/11/13/deconstructed-turkey-a-succulent-alternative-to-a-thanksgiving-classic/\">deconstructed\u003c/a>, braised, \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/11/14/mexican-style-thanksgiving-chile-rubbed-roast-turkey/\">chile-rubbed and roasted\u003c/a>, \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/11/08/thanksgiving-recipe-fast-easy-spatchcock-roast-turkey/\">spatchcocked\u003c/a>, and even deep fried a turkey once (I don’t recommend that, too messy, too dangerous, and, just…no). After many iterations, here is our Bay Area Bites guide to preparing turkey six different ways for Thanksgiving.\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/10/21/recipe-thanksgiving-smoked-turkey-with-spice-rub/\">\u003cstrong>Recipe: Thanksgiving Smoked Turkey with Spice Rub\u003c/strong>\u003c/a>\u003cbr>\nThis year, we are throwing the Thanksgiving turkey on the smoker and kissing it with Applewood smoke. This deeply burnished bird is especially good on next-days sandwiches.\u003c/p>\n\u003cfigure id=\"attachment_121732\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121732\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8636-new1.jpg\" alt=\"Thanksgiving Smoked Turkey with Spice Rub\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8636-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8636-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8636-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8636-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8636-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8636-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8636-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8636-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8636-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8636-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Thanksgiving Smoked Turkey with Spice Rub \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/11/14/mexican-style-thanksgiving-chile-rubbed-roast-turkey/\">\u003cstrong>Mexican-Style Thanksgiving: Chile-Rubbed Roast Turkey\u003c/strong>\u003c/a>\u003cbr>\nSmoky-sweet and slightly spicy, this chile-rubbed turkey is packed with flavor, bringing a whole new dimension to your Thanksgiving feast.\u003c/p>\n\u003cfigure id=\"attachment_121804\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121804\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/chile-turkey-rice-beans-finish.jpg\" alt=\"Chile-Rubbed Roast Turkey served with Savory Black Beans, Mexican Rice and Mole Gravy.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/chile-turkey-rice-beans-finish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/chile-turkey-rice-beans-finish-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/chile-turkey-rice-beans-finish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/chile-turkey-rice-beans-finish-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/chile-turkey-rice-beans-finish-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/chile-turkey-rice-beans-finish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/chile-turkey-rice-beans-finish-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/chile-turkey-rice-beans-finish-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/chile-turkey-rice-beans-finish-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/chile-turkey-rice-beans-finish-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chile-Rubbed Roast Turkey served with Savory Black Beans, Mexican Rice and Mole Gravy. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/11/08/thanksgiving-recipe-fast-easy-spatchcock-roast-turkey/\">\u003cstrong>Thanksgiving Recipe: Fast, Easy Spatchcock Roast Turkey\u003c/strong>\u003c/a>\u003cbr>\nLooking for a way to make a juicy roast turkey with crisp skin in less time than usual? Spatchcock it!\u003c/p>\n\u003cfigure id=\"attachment_121808\" class=\"wp-caption aligncenter\" style=\"max-width: 1180px\">\u003cimg class=\"size-full wp-image-121808\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/spatchcock-final-1180x787.jpg\" alt=\"Quick and Easy Spatchcocked Roast Turkey.\" width=\"1180\" height=\"787\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/spatchcock-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/spatchcock-final-1180x787-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/spatchcock-final-1180x787-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/spatchcock-final-1180x787-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/spatchcock-final-1180x787-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/spatchcock-final-1180x787-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/spatchcock-final-1180x787-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/spatchcock-final-1180x787-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/spatchcock-final-1180x787-520x347.jpg 520w\" sizes=\"(max-width: 1180px) 100vw, 1180px\">\u003cfigcaption class=\"wp-caption-text\">Quick and Easy Spatchcocked Roast Turkey. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/09/homemade-thanksgiving-classic-dry-brined-and-butter-basted-roast-turkey-with-herbs/\">\u003cstrong>Homemade Thanksgiving: Classic Dry-Brined and Butter-Basted Roast Turkey with Herbs\u003c/strong>\u003c/a>\u003cbr>\nLooking for the best recipe for a succulent and impressive roast turkey? Look no further than this simple-to-prepare bird and wow your guests this holiday.\u003c/p>\n\u003cfigure id=\"attachment_121811\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121811\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/turkey-roasted-final1.jpg\" alt=\"Dry-Brined Herbed Roast Turkey.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/turkey-roasted-final1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/turkey-roasted-final1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/turkey-roasted-final1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/turkey-roasted-final1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/turkey-roasted-final1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/turkey-roasted-final1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/turkey-roasted-final1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/turkey-roasted-final1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/turkey-roasted-final1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/turkey-roasted-final1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dry-Brined Herbed Roast Turkey. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/08/throw-your-turkey-on-the-grill-this-thanksgiving/\">\u003cstrong>Throw Your Turkey On The Grill This Thanksgiving!\u003c/strong>\u003c/a>\u003cbr>\nThere is nothing quite as spectacular as bringing this mahogany-colored, smoky-flavored bird to the Thanksgiving table. This year, impress your guest by slow-grill roasting your bird on the BBQ.\u003c/p>\n\u003cfigure id=\"attachment_121815\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-121815\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/turkey-grill-baste.jpg\" alt=\"Brined BBQ Turkey.\" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/turkey-grill-baste.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/turkey-grill-baste-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/turkey-grill-baste-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/turkey-grill-baste-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/turkey-grill-baste-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/turkey-grill-baste-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/turkey-grill-baste-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/turkey-grill-baste-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Brined BBQ Turkey. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2013/11/13/deconstructed-turkey-a-succulent-alternative-to-a-thanksgiving-classic/\">\u003cstrong>Deconstructed Turkey: A Succulent Alternative to a Thanksgiving Classic\u003c/strong>\u003c/a>\u003cbr>\nPerhaps it is unthinkable to sit down to your Thanksgiving dinner without the ceremony of bringing a whole golden brown bird to the table and carving it to applause. But if it’s succulent flavor you are after, you really can’t go wrong with this version.\u003c/p>\n\u003cfigure id=\"attachment_121817\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-121817\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/deconstructed-turkey1000.jpg\" alt=\"Deconstructed Turkey.\" width=\"1000\" height=\"669\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/deconstructed-turkey1000.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/deconstructed-turkey1000-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/deconstructed-turkey1000-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/deconstructed-turkey1000-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/deconstructed-turkey1000-960x642.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/deconstructed-turkey1000-240x161.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/deconstructed-turkey1000-375x251.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/deconstructed-turkey1000-520x348.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Deconstructed Turkey. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"After many iterations, here is our Bay Area Bites guide to preparing turkey six different ways for Thanksgiving.","status":"publish","parent":0,"modified":1571961371,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":351},"headData":{"title":"Thanksgiving Guide: How To Prepare Turkey Six Different Ways | KQED","description":"After many iterations, here is our Bay Area Bites guide to preparing turkey six different ways for Thanksgiving.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Thanksgiving Guide: How To Prepare Turkey Six Different Ways","datePublished":"2017-10-21T09:15:03.000Z","dateModified":"2019-10-24T23:56:11.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"121797 https://ww2.kqed.org/bayareabites/?p=121797","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/10/21/thanksgiving-guide-how-to-prepare-turkey-six-different-ways/","disqusTitle":"Thanksgiving Guide: How To Prepare Turkey Six Different Ways","path":"/bayareabites/121797/thanksgiving-guide-how-to-prepare-turkey-six-different-ways","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>For many years, I \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/11/08/throw-your-turkey-on-the-grill-this-thanksgiving/\">grilled the turkey\u003c/a> on my trusty Weber charcoal kettle grill over indirect heat. I discovered wet brining, then \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/11/09/homemade-thanksgiving-classic-dry-brined-and-butter-basted-roast-turkey-with-herbs/\">dry brining\u003c/a>, and have since \u003ca href=\"https://ww2.kqed.org/bayareabites/2013/11/13/deconstructed-turkey-a-succulent-alternative-to-a-thanksgiving-classic/\">deconstructed\u003c/a>, braised, \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/11/14/mexican-style-thanksgiving-chile-rubbed-roast-turkey/\">chile-rubbed and roasted\u003c/a>, \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/11/08/thanksgiving-recipe-fast-easy-spatchcock-roast-turkey/\">spatchcocked\u003c/a>, and even deep fried a turkey once (I don’t recommend that, too messy, too dangerous, and, just…no). After many iterations, here is our Bay Area Bites guide to preparing turkey six different ways for Thanksgiving.\u003c/p>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2017/10/21/recipe-thanksgiving-smoked-turkey-with-spice-rub/\">\u003cstrong>Recipe: Thanksgiving Smoked Turkey with Spice Rub\u003c/strong>\u003c/a>\u003cbr>\nThis year, we are throwing the Thanksgiving turkey on the smoker and kissing it with Applewood smoke. This deeply burnished bird is especially good on next-days sandwiches.\u003c/p>\n\u003cfigure id=\"attachment_121732\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121732\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8636-new1.jpg\" alt=\"Thanksgiving Smoked Turkey with Spice Rub\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8636-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8636-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8636-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8636-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8636-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8636-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8636-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8636-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8636-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8636-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Thanksgiving Smoked Turkey with Spice Rub \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/11/14/mexican-style-thanksgiving-chile-rubbed-roast-turkey/\">\u003cstrong>Mexican-Style Thanksgiving: Chile-Rubbed Roast Turkey\u003c/strong>\u003c/a>\u003cbr>\nSmoky-sweet and slightly spicy, this chile-rubbed turkey is packed with flavor, bringing a whole new dimension to your Thanksgiving feast.\u003c/p>\n\u003cfigure id=\"attachment_121804\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121804\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/chile-turkey-rice-beans-finish.jpg\" alt=\"Chile-Rubbed Roast Turkey served with Savory Black Beans, Mexican Rice and Mole Gravy.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/chile-turkey-rice-beans-finish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/chile-turkey-rice-beans-finish-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/chile-turkey-rice-beans-finish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/chile-turkey-rice-beans-finish-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/chile-turkey-rice-beans-finish-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/chile-turkey-rice-beans-finish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/chile-turkey-rice-beans-finish-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/chile-turkey-rice-beans-finish-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/chile-turkey-rice-beans-finish-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/chile-turkey-rice-beans-finish-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chile-Rubbed Roast Turkey served with Savory Black Beans, Mexican Rice and Mole Gravy. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/11/08/thanksgiving-recipe-fast-easy-spatchcock-roast-turkey/\">\u003cstrong>Thanksgiving Recipe: Fast, Easy Spatchcock Roast Turkey\u003c/strong>\u003c/a>\u003cbr>\nLooking for a way to make a juicy roast turkey with crisp skin in less time than usual? Spatchcock it!\u003c/p>\n\u003cfigure id=\"attachment_121808\" class=\"wp-caption aligncenter\" style=\"max-width: 1180px\">\u003cimg class=\"size-full wp-image-121808\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/spatchcock-final-1180x787.jpg\" alt=\"Quick and Easy Spatchcocked Roast Turkey.\" width=\"1180\" height=\"787\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/spatchcock-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/spatchcock-final-1180x787-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/spatchcock-final-1180x787-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/spatchcock-final-1180x787-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/spatchcock-final-1180x787-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/spatchcock-final-1180x787-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/spatchcock-final-1180x787-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/spatchcock-final-1180x787-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/spatchcock-final-1180x787-520x347.jpg 520w\" sizes=\"(max-width: 1180px) 100vw, 1180px\">\u003cfigcaption class=\"wp-caption-text\">Quick and Easy Spatchcocked Roast Turkey. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2015/11/09/homemade-thanksgiving-classic-dry-brined-and-butter-basted-roast-turkey-with-herbs/\">\u003cstrong>Homemade Thanksgiving: Classic Dry-Brined and Butter-Basted Roast Turkey with Herbs\u003c/strong>\u003c/a>\u003cbr>\nLooking for the best recipe for a succulent and impressive roast turkey? Look no further than this simple-to-prepare bird and wow your guests this holiday.\u003c/p>\n\u003cfigure id=\"attachment_121811\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121811\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/turkey-roasted-final1.jpg\" alt=\"Dry-Brined Herbed Roast Turkey.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/turkey-roasted-final1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/turkey-roasted-final1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/turkey-roasted-final1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/turkey-roasted-final1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/turkey-roasted-final1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/turkey-roasted-final1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/turkey-roasted-final1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/turkey-roasted-final1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/turkey-roasted-final1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/turkey-roasted-final1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dry-Brined Herbed Roast Turkey. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2014/11/08/throw-your-turkey-on-the-grill-this-thanksgiving/\">\u003cstrong>Throw Your Turkey On The Grill This Thanksgiving!\u003c/strong>\u003c/a>\u003cbr>\nThere is nothing quite as spectacular as bringing this mahogany-colored, smoky-flavored bird to the Thanksgiving table. This year, impress your guest by slow-grill roasting your bird on the BBQ.\u003c/p>\n\u003cfigure id=\"attachment_121815\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-121815\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/turkey-grill-baste.jpg\" alt=\"Brined BBQ Turkey.\" width=\"1000\" height=\"667\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/turkey-grill-baste.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/turkey-grill-baste-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/turkey-grill-baste-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/turkey-grill-baste-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/turkey-grill-baste-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/turkey-grill-baste-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/turkey-grill-baste-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/turkey-grill-baste-520x347.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Brined BBQ Turkey. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2013/11/13/deconstructed-turkey-a-succulent-alternative-to-a-thanksgiving-classic/\">\u003cstrong>Deconstructed Turkey: A Succulent Alternative to a Thanksgiving Classic\u003c/strong>\u003c/a>\u003cbr>\nPerhaps it is unthinkable to sit down to your Thanksgiving dinner without the ceremony of bringing a whole golden brown bird to the table and carving it to applause. But if it’s succulent flavor you are after, you really can’t go wrong with this version.\u003c/p>\n\u003cfigure id=\"attachment_121817\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003cimg class=\"size-full wp-image-121817\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/deconstructed-turkey1000.jpg\" alt=\"Deconstructed Turkey.\" width=\"1000\" height=\"669\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/deconstructed-turkey1000.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/deconstructed-turkey1000-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/deconstructed-turkey1000-800x535.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/deconstructed-turkey1000-768x514.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/deconstructed-turkey1000-960x642.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/deconstructed-turkey1000-240x161.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/deconstructed-turkey1000-375x251.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/deconstructed-turkey1000-520x348.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Deconstructed Turkey. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/121797/thanksgiving-guide-how-to-prepare-turkey-six-different-ways","authors":["5015","5014"],"series":["bayareabites_15012"],"categories":["bayareabites_13746","bayareabites_12550","bayareabites_1763","bayareabites_12","bayareabites_14362"],"tags":["bayareabites_530","bayareabites_2962","bayareabites_543"],"featImg":"bayareabites_121819","label":"bayareabites_15012"},"bayareabites_119834":{"type":"posts","id":"bayareabites_119834","meta":{"index":"posts_1591205157","site":"bayareabites","id":"119834","score":null,"sort":[1508577227000]},"guestAuthors":[],"slug":"recipe-thanksgiving-smoked-turkey-with-spice-rub","title":"Recipe: Thanksgiving Smoked Turkey with Spice Rub","publishDate":1508577227,"format":"video","headTitle":"Thanksgiving Recipes | Bay Area Bites | KQED Food","labelTerm":{"term":15012,"site":"bayareabites"},"content":"\u003cp>\u003cem>Recipe video by Vic Chin.\u003c/em>\u003c/p>\n\u003cp>Living in California really does open up your options when it comes to how you decide to cook a turkey for Thanksgiving. Growing up in Texas, it was pretty much freezing by November, so the turkey took up the entire oven for most of the day while it roasted, packed with my family’s traditional sage-spiked bread stuffing. But now that I’ve lived in California for well over 25 years (!!!) I have had the opportunity to experiment with a multitude of methods for getting that bird on the table for our Thanksgiving feast.\u003c/p>\n\u003cp>For many years, I \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/11/08/throw-your-turkey-on-the-grill-this-thanksgiving/\">grilled the turkey\u003c/a> on my trusty Weber charcoal kettle grill over indirect heat. I discovered wet brining, then \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/11/09/homemade-thanksgiving-classic-dry-brined-and-butter-basted-roast-turkey-with-herbs/\">dry brining\u003c/a>, and have since \u003ca href=\"https://ww2.kqed.org/bayareabites/2013/11/13/deconstructed-turkey-a-succulent-alternative-to-a-thanksgiving-classic/\">deconstructed\u003c/a>, braised, \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/11/14/mexican-style-thanksgiving-chile-rubbed-roast-turkey/\">chile-rubbed and roasted\u003c/a>, \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/11/08/thanksgiving-recipe-fast-easy-spatchcock-roast-turkey/\">spatchcocked\u003c/a>, and even deep fried a turkey once (I don’t recommend that, too messy, too dangerous, and, just…no). After many iterations, here is our \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/10/21/thanksgiving-guide-how-to-prepare-turkey-six-different-ways/\">Bay Area Bites guide to preparing turkey six different ways\u003c/a> for Thanksgiving.\u003c/p>\n\u003cp>This year, just to shake things up, I’m smoking my turkey. This is slightly different than grill roasting it as it involves more smoke. And I’m doing it on my awesome new Weber charcoal smoker. You can certainly simulate this in an electric smoker or a classic kettle grill. Make sure you don’t buy a turkey that is bigger than your grill though or you’ll have to resort to wrapping the lid with aluminum foil to extend the height like I did one year (it still worked).\u003c/p>\n\u003cfigure id=\"attachment_121741\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003cimg class=\"size-full wp-image-121741\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7454-new.jpg\" alt=\"Weber charcoal smoker\" width=\"500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7454-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7454-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7454-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7454-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7454-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7454-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7454-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7454-new-520x780.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Weber charcoal smoker. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121772\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121772\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8447-new-e1508577167697.jpg\" alt=\"Prepare a Thanksgiving turkey in a smoker.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Prepare a Thanksgiving turkey in a smoker. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For smoking poultry, I’d recommend a sweeter, mild wood like cherry, pecan, or apple wood. Avoid strongly smoky woods like mesquite, hickory, or oak. You can either use chips or chunks. Chips, being smaller will obviously burn faster than bigger chunks.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>However you do it, don’t stuff the bird—it’s not considered safe anymore. And besides, the stuffing or dressing (or whatever you want to call it based on where you grew up) is way better in its own baking dish where it crisps up beautifully.\u003c/p>\n\u003cfigure id=\"attachment_121765\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121765\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8399-new.jpg\" alt=\"Smoked Turkey with Spice Rub.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8399-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8399-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8399-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8399-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8399-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8399-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8399-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8399-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8399-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8399-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Smoked Turkey with Spice Rub. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Smoked Turkey with Spice Rub\u003c/h2>\n\u003cp>\u003cem>Makes 10–14 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cem>\u003cstrong>Spice rub\u003c/strong>\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>2 tbsp kosher salt\u003c/li>\n\u003cli>2 tbsp dark brown sugar\u003c/li>\n\u003cli>1 tbsp sweet paprika\u003c/li>\n\u003cli>1 tsp smoked paprika\u003c/li>\n\u003cli>1 tsp onion powder\u003c/li>\n\u003cli>1 tsp ground sage\u003c/li>\n\u003cli>1/2 tsp garlic powder\u003c/li>\n\u003cli>1/2 tsp freshly ground black pepper\u003c/li>\n\u003cli>1/2 tsp baking powder\u003c/li>\n\u003cli>2 tbsp canola oil\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_121736\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121736\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7391-new.jpg\" alt=\"Spice rub ingredients.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7391-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7391-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7391-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7391-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7391-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7391-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7391-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7391-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7391-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7391-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spice rub ingredients. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cli>1 (12- to 16-lb) turkey, defrosted if frozen\u003c/li>\n\u003cli>A few cups of cherry, apple, or other fruitwood chips\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli>Stir together the spice rub ingredients. Pat the turkey dry inside and out with paper towels. Rub the turkey all over the outside and under the skin (as much as possible without tearing) with the spice rub, then spread the oil over the whole turkey, so the rub sticks and becomes pastelike. Tuck the wing tips under the turkey and tie the legs together with kitchen string. Set aside while you prepare the smoker.\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_121739\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121739\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7439-new.jpg\" alt=\"Stir together the spice rub ingredients.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7439-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7439-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7439-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7439-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7439-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7439-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7439-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7439-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7439-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7439-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir together the spice rub ingredients. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121746\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121746\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7487-new.jpg\" alt=\"Pat the turkey dry inside and out with paper towels.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7487-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7487-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7487-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7487-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7487-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7487-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7487-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7487-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7487-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7487-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pat the turkey dry inside and out with paper towels. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121750\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121750\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7526-new.jpg\" alt=\"Rub the turkey all over the outside and under the skin (as much as possible without tearing) with the spice rub.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7526-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7526-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7526-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7526-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7526-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7526-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7526-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7526-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7526-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7526-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rub the turkey all over the outside and under the skin (as much as possible without tearing) with the spice rub. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121754\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121754\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7591-new.jpg\" alt=\"Spread the oil over the whole turkey, so the rub sticks and becomes pastelike. Tuck the wing tips under the turkey\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7591-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7591-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7591-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7591-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7591-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7591-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7591-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7591-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7591-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7591-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spread the oil over the whole turkey, so the rub sticks and becomes pastelike. Tuck the wing tips under the turkey. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli>Light a chimney that is about 2/3 full of charcoal briquettes. When the charcoal is lit and grey, pour it into a charcoal smoker or a charcoal grill, on one side of the charcoal grate (or in a coal box), arranging the coals in a mound. Put a small drip pan on the other side of the grate.\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_121745\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121745\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7483-new.jpg\" alt=\"Light a chimney that is about 2/3 full of charcoal briquettes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7483-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7483-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7483-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7483-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7483-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7483-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7483-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7483-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7483-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7483-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Light a chimney that is about 2/3 full of charcoal briquettes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121756\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003cimg class=\"size-full wp-image-121756\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7883-new.jpg\" alt=\"When the charcoal is lit and grey, pour it into a charcoal smoker or a charcoal grill, on one side of the charcoal grate (or in a coal box), arranging the coals in a mound.\" width=\"500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7883-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7883-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7883-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7883-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7883-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7883-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7883-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7883-new-520x780.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">When the charcoal is lit and grey, pour it into a charcoal smoker or a charcoal grill, on one side of the charcoal grate (or in a coal box), arranging the coals in a mound. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121757\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121757\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7902-new.jpg\" alt=\"Put a small drip pan on the other side of the grate.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7902-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7902-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7902-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7902-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7902-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7902-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7902-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7902-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7902-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7902-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Put a small drip pan on the other side of the grate. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli>Cover the grill and, when the temperature stabilizes around 300F, add a few large handfuls of wood chips over or next to the coals. Position the cooking grate in place, then place the turkey over the drip pan with the legs facing toward the coals. Cover the grill, making sure the vent in the lid is directly over the turkey. Open the bottom and top vents about halfway.\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_121759\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121759\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8149-new.jpg\" alt=\"Cover the grill and, when the temperature stabilizes around 300F, add a few large handfuls of wood chips over or next to the coals.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8149-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8149-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8149-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8149-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8149-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8149-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8149-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8149-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8149-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8149-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cover the grill and, when the temperature stabilizes around 300F, add a few large handfuls of wood chips over or next to the coals. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121761\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121761\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8160-new.jpg\" alt=\"osition the cooking grate in place, then place the turkey over the drip pan with the legs facing toward the coals.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8160-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8160-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8160-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8160-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8160-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8160-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8160-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8160-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8160-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8160-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">osition the cooking grate in place, then place the turkey over the drip pan with the legs facing toward the coals. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121764\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121764\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8173-new.jpg\" alt=\"Cover the grill, making sure the vent in the lid is directly over the turkey.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8173-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8173-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8173-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8173-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8173-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8173-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8173-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8173-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8173-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8173-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cover the grill, making sure the vent in the lid is directly over the turkey. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli>Cook the turkey, adjusting the vents and adding briquettes as needed to maintain a temperature between 250 and 300°F. Add additional wood chips a few times, about every 45 minutes. Cook until an instant-read thermometer inserted into the thickest part of the breast registers 150°F and the leg register 165°F, about 2 1/2 hours. Remove the turkey from the grill and transfer to a large platter. Let rest for about 15 minutes, then carve and serve.\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_121768\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121768\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8412-new.jpg\" alt=\"Cook until an instant-read thermometer inserted into the thickest part of the breast registers 150°F and the leg register 165°F, about 2 1/2 hours.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8412-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8412-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8412-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8412-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8412-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8412-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8412-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8412-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8412-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8412-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook until an instant-read thermometer inserted into the thickest part of the breast registers 150°F and the leg register 165°F, about 2 1/2 hours. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121776\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121776\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8634-new1.jpg\" alt=\"Remove the turkey from the grill and transfer to a large platter. Let rest for about 15 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8634-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8634-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8634-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8634-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8634-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8634-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8634-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8634-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8634-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8634-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove the turkey from the grill and transfer to a large platter. Let rest for about 15 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121775\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121775\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8694-new.jpg\" alt=\"Carve and serve.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8694-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8694-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8694-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8694-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8694-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8694-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8694-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8694-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8694-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8694-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Carve and serve.\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"This year, we are throwing the Thanksgiving turkey on the smoker and kissing it with Applewood smoke. This deeply burnished bird is especially good on next-days sandwiches.","status":"publish","parent":0,"modified":1571961392,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":1008},"headData":{"title":"Recipe: Thanksgiving Smoked Turkey with Spice Rub | KQED","description":"This year, we are throwing the Thanksgiving turkey on the smoker and kissing it with Applewood smoke. This deeply burnished bird is especially good on next-days sandwiches.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Recipe: Thanksgiving Smoked Turkey with Spice Rub","datePublished":"2017-10-21T09:13:47.000Z","dateModified":"2019-10-24T23:56:32.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"119834 https://ww2.kqed.org/bayareabites/?p=119834","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/10/21/recipe-thanksgiving-smoked-turkey-with-spice-rub/","disqusTitle":"Recipe: Thanksgiving Smoked Turkey with Spice Rub","videoEmbed":"https://youtu.be/anbqhEo1MGk","path":"/bayareabites/119834/recipe-thanksgiving-smoked-turkey-with-spice-rub","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Recipe video by Vic Chin.\u003c/em>\u003c/p>\n\u003cp>Living in California really does open up your options when it comes to how you decide to cook a turkey for Thanksgiving. Growing up in Texas, it was pretty much freezing by November, so the turkey took up the entire oven for most of the day while it roasted, packed with my family’s traditional sage-spiked bread stuffing. But now that I’ve lived in California for well over 25 years (!!!) I have had the opportunity to experiment with a multitude of methods for getting that bird on the table for our Thanksgiving feast.\u003c/p>\n\u003cp>For many years, I \u003ca href=\"https://ww2.kqed.org/bayareabites/2014/11/08/throw-your-turkey-on-the-grill-this-thanksgiving/\">grilled the turkey\u003c/a> on my trusty Weber charcoal kettle grill over indirect heat. I discovered wet brining, then \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/11/09/homemade-thanksgiving-classic-dry-brined-and-butter-basted-roast-turkey-with-herbs/\">dry brining\u003c/a>, and have since \u003ca href=\"https://ww2.kqed.org/bayareabites/2013/11/13/deconstructed-turkey-a-succulent-alternative-to-a-thanksgiving-classic/\">deconstructed\u003c/a>, braised, \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/11/14/mexican-style-thanksgiving-chile-rubbed-roast-turkey/\">chile-rubbed and roasted\u003c/a>, \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/11/08/thanksgiving-recipe-fast-easy-spatchcock-roast-turkey/\">spatchcocked\u003c/a>, and even deep fried a turkey once (I don’t recommend that, too messy, too dangerous, and, just…no). After many iterations, here is our \u003ca href=\"https://ww2.kqed.org/bayareabites/2017/10/21/thanksgiving-guide-how-to-prepare-turkey-six-different-ways/\">Bay Area Bites guide to preparing turkey six different ways\u003c/a> for Thanksgiving.\u003c/p>\n\u003cp>This year, just to shake things up, I’m smoking my turkey. This is slightly different than grill roasting it as it involves more smoke. And I’m doing it on my awesome new Weber charcoal smoker. You can certainly simulate this in an electric smoker or a classic kettle grill. Make sure you don’t buy a turkey that is bigger than your grill though or you’ll have to resort to wrapping the lid with aluminum foil to extend the height like I did one year (it still worked).\u003c/p>\n\u003cfigure id=\"attachment_121741\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003cimg class=\"size-full wp-image-121741\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7454-new.jpg\" alt=\"Weber charcoal smoker\" width=\"500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7454-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7454-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7454-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7454-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7454-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7454-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7454-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7454-new-520x780.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">Weber charcoal smoker. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121772\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121772\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8447-new-e1508577167697.jpg\" alt=\"Prepare a Thanksgiving turkey in a smoker.\" width=\"1920\" height=\"1280\">\u003cfigcaption class=\"wp-caption-text\">Prepare a Thanksgiving turkey in a smoker. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For smoking poultry, I’d recommend a sweeter, mild wood like cherry, pecan, or apple wood. Avoid strongly smoky woods like mesquite, hickory, or oak. You can either use chips or chunks. Chips, being smaller will obviously burn faster than bigger chunks.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>However you do it, don’t stuff the bird—it’s not considered safe anymore. And besides, the stuffing or dressing (or whatever you want to call it based on where you grew up) is way better in its own baking dish where it crisps up beautifully.\u003c/p>\n\u003cfigure id=\"attachment_121765\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121765\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8399-new.jpg\" alt=\"Smoked Turkey with Spice Rub.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8399-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8399-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8399-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8399-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8399-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8399-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8399-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8399-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8399-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8399-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Smoked Turkey with Spice Rub. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Smoked Turkey with Spice Rub\u003c/h2>\n\u003cp>\u003cem>Makes 10–14 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cem>\u003cstrong>Spice rub\u003c/strong>\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>2 tbsp kosher salt\u003c/li>\n\u003cli>2 tbsp dark brown sugar\u003c/li>\n\u003cli>1 tbsp sweet paprika\u003c/li>\n\u003cli>1 tsp smoked paprika\u003c/li>\n\u003cli>1 tsp onion powder\u003c/li>\n\u003cli>1 tsp ground sage\u003c/li>\n\u003cli>1/2 tsp garlic powder\u003c/li>\n\u003cli>1/2 tsp freshly ground black pepper\u003c/li>\n\u003cli>1/2 tsp baking powder\u003c/li>\n\u003cli>2 tbsp canola oil\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_121736\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121736\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7391-new.jpg\" alt=\"Spice rub ingredients.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7391-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7391-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7391-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7391-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7391-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7391-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7391-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7391-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7391-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7391-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spice rub ingredients. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cli>1 (12- to 16-lb) turkey, defrosted if frozen\u003c/li>\n\u003cli>A few cups of cherry, apple, or other fruitwood chips\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli>Stir together the spice rub ingredients. Pat the turkey dry inside and out with paper towels. Rub the turkey all over the outside and under the skin (as much as possible without tearing) with the spice rub, then spread the oil over the whole turkey, so the rub sticks and becomes pastelike. Tuck the wing tips under the turkey and tie the legs together with kitchen string. Set aside while you prepare the smoker.\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_121739\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121739\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7439-new.jpg\" alt=\"Stir together the spice rub ingredients.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7439-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7439-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7439-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7439-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7439-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7439-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7439-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7439-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7439-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7439-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir together the spice rub ingredients. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121746\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121746\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7487-new.jpg\" alt=\"Pat the turkey dry inside and out with paper towels.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7487-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7487-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7487-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7487-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7487-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7487-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7487-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7487-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7487-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7487-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pat the turkey dry inside and out with paper towels. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121750\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121750\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7526-new.jpg\" alt=\"Rub the turkey all over the outside and under the skin (as much as possible without tearing) with the spice rub.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7526-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7526-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7526-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7526-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7526-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7526-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7526-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7526-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7526-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7526-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rub the turkey all over the outside and under the skin (as much as possible without tearing) with the spice rub. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121754\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121754\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7591-new.jpg\" alt=\"Spread the oil over the whole turkey, so the rub sticks and becomes pastelike. Tuck the wing tips under the turkey\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7591-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7591-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7591-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7591-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7591-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7591-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7591-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7591-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7591-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7591-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spread the oil over the whole turkey, so the rub sticks and becomes pastelike. Tuck the wing tips under the turkey. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli>Light a chimney that is about 2/3 full of charcoal briquettes. When the charcoal is lit and grey, pour it into a charcoal smoker or a charcoal grill, on one side of the charcoal grate (or in a coal box), arranging the coals in a mound. Put a small drip pan on the other side of the grate.\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_121745\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121745\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7483-new.jpg\" alt=\"Light a chimney that is about 2/3 full of charcoal briquettes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7483-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7483-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7483-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7483-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7483-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7483-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7483-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7483-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7483-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7483-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Light a chimney that is about 2/3 full of charcoal briquettes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121756\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003cimg class=\"size-full wp-image-121756\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7883-new.jpg\" alt=\"When the charcoal is lit and grey, pour it into a charcoal smoker or a charcoal grill, on one side of the charcoal grate (or in a coal box), arranging the coals in a mound.\" width=\"500\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7883-new.jpg 1000w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7883-new-160x240.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7883-new-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7883-new-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7883-new-960x1440.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7883-new-240x360.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7883-new-375x563.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7883-new-520x780.jpg 520w\" sizes=\"(max-width: 1000px) 100vw, 1000px\">\u003cfigcaption class=\"wp-caption-text\">When the charcoal is lit and grey, pour it into a charcoal smoker or a charcoal grill, on one side of the charcoal grate (or in a coal box), arranging the coals in a mound. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121757\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121757\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_7902-new.jpg\" alt=\"Put a small drip pan on the other side of the grate.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7902-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7902-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7902-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7902-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7902-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7902-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7902-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7902-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7902-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_7902-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Put a small drip pan on the other side of the grate. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli>Cover the grill and, when the temperature stabilizes around 300F, add a few large handfuls of wood chips over or next to the coals. Position the cooking grate in place, then place the turkey over the drip pan with the legs facing toward the coals. Cover the grill, making sure the vent in the lid is directly over the turkey. Open the bottom and top vents about halfway.\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_121759\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121759\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8149-new.jpg\" alt=\"Cover the grill and, when the temperature stabilizes around 300F, add a few large handfuls of wood chips over or next to the coals.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8149-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8149-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8149-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8149-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8149-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8149-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8149-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8149-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8149-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8149-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cover the grill and, when the temperature stabilizes around 300F, add a few large handfuls of wood chips over or next to the coals. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121761\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121761\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8160-new.jpg\" alt=\"osition the cooking grate in place, then place the turkey over the drip pan with the legs facing toward the coals.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8160-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8160-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8160-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8160-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8160-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8160-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8160-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8160-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8160-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8160-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">osition the cooking grate in place, then place the turkey over the drip pan with the legs facing toward the coals. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121764\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121764\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8173-new.jpg\" alt=\"Cover the grill, making sure the vent in the lid is directly over the turkey.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8173-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8173-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8173-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8173-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8173-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8173-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8173-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8173-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8173-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8173-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cover the grill, making sure the vent in the lid is directly over the turkey. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli>Cook the turkey, adjusting the vents and adding briquettes as needed to maintain a temperature between 250 and 300°F. Add additional wood chips a few times, about every 45 minutes. Cook until an instant-read thermometer inserted into the thickest part of the breast registers 150°F and the leg register 165°F, about 2 1/2 hours. Remove the turkey from the grill and transfer to a large platter. Let rest for about 15 minutes, then carve and serve.\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_121768\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121768\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8412-new.jpg\" alt=\"Cook until an instant-read thermometer inserted into the thickest part of the breast registers 150°F and the leg register 165°F, about 2 1/2 hours.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8412-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8412-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8412-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8412-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8412-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8412-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8412-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8412-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8412-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8412-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cook until an instant-read thermometer inserted into the thickest part of the breast registers 150°F and the leg register 165°F, about 2 1/2 hours. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121776\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121776\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8634-new1.jpg\" alt=\"Remove the turkey from the grill and transfer to a large platter. Let rest for about 15 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8634-new1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8634-new1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8634-new1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8634-new1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8634-new1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8634-new1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8634-new1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8634-new1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8634-new1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8634-new1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Remove the turkey from the grill and transfer to a large platter. Let rest for about 15 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_121775\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-121775\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/10/IMG_8694-new.jpg\" alt=\"Carve and serve.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8694-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8694-new-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8694-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8694-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8694-new-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8694-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8694-new-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8694-new-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8694-new-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/10/IMG_8694-new-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Carve and serve.\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/119834/recipe-thanksgiving-smoked-turkey-with-spice-rub","authors":["5015","5014","11350"],"series":["bayareabites_15012"],"categories":["bayareabites_12549","bayareabites_12550","bayareabites_1763","bayareabites_12","bayareabites_14362"],"tags":["bayareabites_530","bayareabites_2962","bayareabites_543"],"featImg":"bayareabites_121732","label":"bayareabites_15012"},"bayareabites_113713":{"type":"posts","id":"bayareabites_113713","meta":{"index":"posts_1591205157","site":"bayareabites","id":"113713","score":null,"sort":[1479836347000]},"guestAuthors":[],"slug":"want-something-different-bay-area-bites-serves-up-a-mexican-style-thanksgiving","title":"Want Something Different? Bay Area Bites Serves Up a Mexican-Style Thanksgiving","publishDate":1479836347,"format":"standard","headTitle":"Thanksgiving Recipes | Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>Want something deliciously different this Thanksgiving? We’ve come up with a crazy-good Mexican-Style Thanksgiving menu that will wow your guests and make your tastebuds sizzle.\u003c/p>\n\u003cfigure id=\"attachment_113504\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/11/14/mexican-style-thanksgiving-chile-rubbed-roast-turkey/\" target=\"_blank\" rel=\"noopener\">\u003cimg class=\"size-full wp-image-113504\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/chile-turkey-finish1.jpg\" alt=\"Chile-Rubbed Roast Turkey\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chile-Rubbed Roast Turkey \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/11/14/mexican-style-thanksgiving-chile-rubbed-roast-turkey/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Mexican-Style Thanksgiving: Chile-Rubbed Roast Turkey\u003c/strong>\u003c/a>\u003cbr>\nSmoky-sweet and slightly spicy, this chile-rubbed turkey is packed with flavor, bringing a whole new dimension to your Thanksgiving feast.\u003c/p>\n\u003cfigure id=\"attachment_113532\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/11/15/mexican-style-thanksgiving-spicy-mole-gravy/\" target=\"_blank\" rel=\"noopener\">\u003cimg class=\"size-full wp-image-113532\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-finish1.jpg\" alt=\"Spicy Mole Gravy\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-finish1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-finish1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-finish1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-finish1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-finish1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-finish1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-finish1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-finish1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-finish1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-finish1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spicy Mole Gravy \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/11/15/mexican-style-thanksgiving-spicy-mole-gravy/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Mexican-Style Thanksgiving: Spicy Mole Gravy\u003c/strong>\u003c/a>\u003cbr>\nLayers upon layers of flavor make this mole “gravy” truly special. It’s terrific with roasted turkey, or use it over chicken or even homemade enchiladas (made with leftover turkey!).\u003c/p>\n\u003cfigure id=\"attachment_113482\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/11/16/mexican-style-thanksgiving-mexican-style-rice/\" target=\"_blank\" rel=\"noopener\">\u003cimg class=\"size-full wp-image-113482\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mexican-rice-final.jpg\" alt=\"Mexican-Style Rice\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mexican-Style Rice \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/11/16/mexican-style-thanksgiving-mexican-style-rice/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Mexican-Style Thanksgiving: Mexican-Style Rice\u003c/strong>\u003c/a>\u003cbr>\nSimmered in a quick-to-make blend of tomatoes, onion and garlic, this gussied up rice makes a perfect side dish for any Mexican-style meal.\u003c/p>\n\u003cfigure id=\"attachment_113455\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/11/17/mexican-style-thanksgiving-savory-black-beans/\" target=\"_blank\" rel=\"noopener\">\u003cimg class=\"size-full wp-image-113455\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/black-beans-final.jpg\" alt=\"Savory Black Beans\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Savory Black Beans \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/11/17/mexican-style-thanksgiving-savory-black-beans/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Mexican-Style Thanksgiving: Savory Black Beans\u003c/strong>\u003c/a>\u003cbr>\nPerfect for a party, nothing beats a big pot of well-spiced beans, and this recipe is fully loaded.\u003c/p>\n\u003cfigure id=\"attachment_113434\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/11/18/mexican-style-thanksgiving-roasted-chile-and-lime-sweet-potatoes/\" target=\"_blank\" rel=\"noopener\">\u003cimg class=\"size-full wp-image-113434\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/sweet-potatoes-final.jpg\" alt=\"Roasted Chile and Lime Sweet Potatoes\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roasted Chile and Lime Sweet Potatoes \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/11/18/mexican-style-thanksgiving-roasted-chile-and-lime-sweet-potatoes/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Mexican-Style Thanksgiving: Roasted Chile and Lime Sweet Potatoes\u003c/strong>\u003c/a>\u003cbr>\nRoasted sweet potatoes are great, but add a pop of chile and lime and take these tubers to a whole new level of delicious.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Want something deliciously different this Thanksgiving? We’ve come up with a crazy-good Mexican-Style Thanksgiving menu that will wow your guests and make your tastebuds sizzle.","status":"publish","parent":0,"modified":1571961476,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":8,"wordCount":218},"headData":{"title":"Want Something Different? Bay Area Bites Serves Up a Mexican-Style Thanksgiving | KQED","description":"Want something deliciously different this Thanksgiving? We’ve come up with a crazy-good Mexican-Style Thanksgiving menu that will wow your guests and make your tastebuds sizzle.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Want Something Different? Bay Area Bites Serves Up a Mexican-Style Thanksgiving","datePublished":"2016-11-22T17:39:07.000Z","dateModified":"2019-10-24T23:57:56.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"113713 http://ww2.kqed.org/bayareabites/?p=113713","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/11/22/want-something-different-bay-area-bites-serves-up-a-mexican-style-thanksgiving/","disqusTitle":"Want Something Different? Bay Area Bites Serves Up a Mexican-Style Thanksgiving","source":"Thanksgiving Recipes","sourceUrl":"https://ww2.kqed.org/bayareabites/series/thanksgiving-recipes/","path":"/bayareabites/113713/want-something-different-bay-area-bites-serves-up-a-mexican-style-thanksgiving","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Want something deliciously different this Thanksgiving? We’ve come up with a crazy-good Mexican-Style Thanksgiving menu that will wow your guests and make your tastebuds sizzle.\u003c/p>\n\u003cfigure id=\"attachment_113504\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/11/14/mexican-style-thanksgiving-chile-rubbed-roast-turkey/\" target=\"_blank\" rel=\"noopener\">\u003cimg class=\"size-full wp-image-113504\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/chile-turkey-finish1.jpg\" alt=\"Chile-Rubbed Roast Turkey\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chile-Rubbed Roast Turkey \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/11/14/mexican-style-thanksgiving-chile-rubbed-roast-turkey/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Mexican-Style Thanksgiving: Chile-Rubbed Roast Turkey\u003c/strong>\u003c/a>\u003cbr>\nSmoky-sweet and slightly spicy, this chile-rubbed turkey is packed with flavor, bringing a whole new dimension to your Thanksgiving feast.\u003c/p>\n\u003cfigure id=\"attachment_113532\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/11/15/mexican-style-thanksgiving-spicy-mole-gravy/\" target=\"_blank\" rel=\"noopener\">\u003cimg class=\"size-full wp-image-113532\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-finish1.jpg\" alt=\"Spicy Mole Gravy\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-finish1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-finish1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-finish1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-finish1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-finish1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-finish1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-finish1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-finish1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-finish1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-finish1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Spicy Mole Gravy \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/11/15/mexican-style-thanksgiving-spicy-mole-gravy/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Mexican-Style Thanksgiving: Spicy Mole Gravy\u003c/strong>\u003c/a>\u003cbr>\nLayers upon layers of flavor make this mole “gravy” truly special. It’s terrific with roasted turkey, or use it over chicken or even homemade enchiladas (made with leftover turkey!).\u003c/p>\n\u003cfigure id=\"attachment_113482\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/11/16/mexican-style-thanksgiving-mexican-style-rice/\" target=\"_blank\" rel=\"noopener\">\u003cimg class=\"size-full wp-image-113482\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mexican-rice-final.jpg\" alt=\"Mexican-Style Rice\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mexican-rice-final-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mexican-Style Rice \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/11/16/mexican-style-thanksgiving-mexican-style-rice/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Mexican-Style Thanksgiving: Mexican-Style Rice\u003c/strong>\u003c/a>\u003cbr>\nSimmered in a quick-to-make blend of tomatoes, onion and garlic, this gussied up rice makes a perfect side dish for any Mexican-style meal.\u003c/p>\n\u003cfigure id=\"attachment_113455\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/11/17/mexican-style-thanksgiving-savory-black-beans/\" target=\"_blank\" rel=\"noopener\">\u003cimg class=\"size-full wp-image-113455\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/black-beans-final.jpg\" alt=\"Savory Black Beans\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/black-beans-final-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Savory Black Beans \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/11/17/mexican-style-thanksgiving-savory-black-beans/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Mexican-Style Thanksgiving: Savory Black Beans\u003c/strong>\u003c/a>\u003cbr>\nPerfect for a party, nothing beats a big pot of well-spiced beans, and this recipe is fully loaded.\u003c/p>\n\u003cfigure id=\"attachment_113434\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/11/18/mexican-style-thanksgiving-roasted-chile-and-lime-sweet-potatoes/\" target=\"_blank\" rel=\"noopener\">\u003cimg class=\"size-full wp-image-113434\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/sweet-potatoes-final.jpg\" alt=\"Roasted Chile and Lime Sweet Potatoes\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/sweet-potatoes-final-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Roasted Chile and Lime Sweet Potatoes \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://ww2.kqed.org/bayareabites/2016/11/18/mexican-style-thanksgiving-roasted-chile-and-lime-sweet-potatoes/\" target=\"_blank\" rel=\"noopener\">\u003cstrong>Mexican-Style Thanksgiving: Roasted Chile and Lime Sweet Potatoes\u003c/strong>\u003c/a>\u003cbr>\nRoasted sweet potatoes are great, but add a pop of chile and lime and take these tubers to a whole new level of delicious.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/113713/want-something-different-bay-area-bites-serves-up-a-mexican-style-thanksgiving","authors":["5015","5014"],"series":["bayareabites_15012"],"categories":["bayareabites_13746","bayareabites_12550","bayareabites_1763","bayareabites_14362"],"tags":["bayareabites_15676","bayareabites_530","bayareabites_2962","bayareabites_543"],"featImg":"bayareabites_113730","label":"source_bayareabites_113713"},"bayareabites_113238":{"type":"posts","id":"bayareabites_113238","meta":{"index":"posts_1591205157","site":"bayareabites","id":"113238","score":null,"sort":[1479227442000]},"guestAuthors":[],"slug":"mexican-style-thanksgiving-spicy-mole-gravy","title":"Mexican-Style Thanksgiving: Spicy Mole Gravy","publishDate":1479227442,"format":"standard","headTitle":"Thanksgiving Recipes | Bay Area Bites | KQED Food","labelTerm":{"term":15012,"site":"bayareabites"},"content":"\u003cp>Mole sauce comes in many guises, from the richly dark poblano style embellished with bittersweet chocolate to savory green mole made from pumpkin seeds. There are probably as many mole recipes out there as there are abuelas. Although it hails from Mexico, the origins of mole are unclear, with both Oaxaca and Puebla claiming ownership. Regardless of where it comes from, mole is a labor of love. At its most complex it is a very time-consuming, intensive undertaking. But the reward is a richly nuanced sauce unlike any other.\u003c/p>\n\u003cp>For this version, which was inspired by Rick Bayless’s incredible recipe found in the \u003ca href=\"https://www.amazon.com/Authentic-Mexican-20th-Anniversary-Ed/dp/0061373265\" target=\"_blank\" rel=\"noopener\">Authentic Mexican\u003c/a> cookbook, I’ve tried to simplify the process as much as possible. The good news is that you can make this well in advance and either keep it in the fridge for up to 5 days, or store it in the freezer for up to 3 months. It also makes more than you’ll need if you plan to serve it with your Thanksgiving turkey, meaning you can make mole enchiladas with the remaining sauce; I highly recommend this approach.\u003c/p>\n\u003cp>A few words on ingredients: Nuts, in particular almonds, are often found in mole. I leave them out because my husband is allergic, but if you’d like to add them (they add a lovely toasty flavor), stir in 1/2 cup toasted sliced almonds to the tomato mixture before pureeing. You can adjust the amount of spiciness based on the types of chiles you choose. This version has a nice little kick that will grab you in the back of the throat but won’t leave you sweating and running for a glass of milk.\u003c/p>\n\u003cfigure id=\"attachment_113556\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113556\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-rice-beans.jpg\" alt=\" Spicy Mole Gravy with Mexican Rice and Savory Black Beans\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-rice-beans.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-rice-beans-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-rice-beans-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-rice-beans-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-rice-beans-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-rice-beans-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-rice-beans-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-rice-beans-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-rice-beans-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-rice-beans-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spicy Mole Gravy with Mexican Rice and Savory Black Beans \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Spicy Mole Gravy\u003c/h2>\n\u003cp>\u003cem>Makes about 6 cups\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1/4 cup sesame seeds\u003c/li>\n\u003cli>6 oz mixed dried chiles, such as ancho, pasilla or other mildly spicy chile, trimmed, seeded, and torn into pieces\u003c/li>\n\u003cli>Canola, vegetable, sunflower oil, or lard\u003c/li>\n\u003cli>Boiling water\u003c/li>\n\u003cli>1 small yellow onion, chopped\u003c/li>\n\u003cli>1/4 cup raisins\u003c/li>\n\u003cli>1 clove garlic, minced\u003c/li>\n\u003cli>1 cup fire-roasted diced tomatoes with juices\u003c/li>\n\u003cli>1 teaspoon ground cinnamon\u003c/li>\n\u003cli>1/2 teaspoon ground anise\u003c/li>\n\u003cli>1/2 teaspoon kosher salt\u003c/li>\n\u003cli>1/2 teaspoon freshly ground black pepper\u003c/li>\n\u003cli>1/8 teaspoon ground cloves\u003c/li>\n\u003cli>3 cups \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/11/17/beak-to-tail-eating-make-a-big-pot-of-thanksgiving-turkey-stock/\" target=\"_blank\" rel=\"noopener\">turkey stock\u003c/a> or low-sodium chicken broth\u003c/li>\n\u003cli>2 oz bittersweet chocolate (at least 72%)\u003c/li>\n\u003cli>2 tablespoons dark brown sugar, or to taste\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_113547\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113547\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-sauce-seeded.jpg\" alt=\"Dried chiles, such as ancho, pasilla or other mildly spicy chile, trimmed, seeded, and torn into pieces.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-seeded.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-seeded-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-seeded-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-seeded-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-seeded-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-seeded-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-seeded-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-seeded-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-seeded-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-seeded-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dried chiles, such as ancho, pasilla or other mildly spicy chile, trimmed, seeded, and torn into pieces. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a large cast-iron pan over medium heat, toast the sesame seeds, stirring frequently, then transfer to a large bowl. Add the diced tomatoes, cinnamon, anise, salt, black pepper, and cloves. Set aside.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113553\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113553\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-sesame-seeds.jpg\" alt=\"In a large cast-iron pan over medium heat, toast the sesame seeds, stirring frequently, then transfer to a large bowl. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sesame-seeds.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sesame-seeds-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sesame-seeds-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sesame-seeds-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sesame-seeds-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sesame-seeds-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sesame-seeds-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sesame-seeds-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sesame-seeds-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sesame-seeds-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large cast-iron pan over medium heat, toast the sesame seeds, stirring frequently, then transfer to a large bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113530\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113530\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-combine-ingredients2.jpg\" alt=\"Add the diced tomatoes, cinnamon, anise, salt, black pepper, and cloves. Set aside\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the diced tomatoes, cinnamon, anise, salt, black pepper, and cloves. Set aside. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Warm 3 tablespoons of the oil in the pan. Add the chiles and fry until fragrant. Using tongs, transfer to a heatproof bowl, and pour enough boiling water over the top to just cover. You can use a small plate to weigh them down. Set aside to soak for 1 hour.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113540\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113540\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-peppers.jpg\" alt=\"Warm 3 tablespoons of the oil in the pan. Add the chiles and fry until fragrant. Using tongs, transfer to a heatproof bowl.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Warm 3 tablespoons of the oil in the pan. Add the chiles and fry until fragrant. Using tongs, transfer to a heatproof bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113542\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113542\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-peppers2.jpg\" alt=\"Pour enough boiling water over the top to just cover. You can use a small plate to weigh them down. Set aside to soak for 1 hour.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour enough boiling water over the top to just cover. You can use a small plate to weigh them down. Set aside to soak for 1 hour. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Wipe out the cast iron pan and place over medium heat, then add 1 tablespoon oil and the onion and fry until lightly golden brown, about 5 minutes. Add the raisins and garlic and fry until the raisins begin to puff and the garlic becomes fragrant, about 2 minutes. Transfer the onion mixture to the bowl with the sesame seeds. Drain the chiles and add to the mixture. Stir until combined, then add the 3 cups broth.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113534\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113534\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-onions.jpg\" alt=\"Wipe out the cast iron pan and place over medium heat, then add 1 tablespoon oil and the onion and fry until lightly golden brown, about 5 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wipe out the cast iron pan and place over medium heat, then add 1 tablespoon oil and the onion and fry until lightly golden brown, about 5 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113533\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113533\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-onions-currents.jpg\" alt=\"Add the raisins and garlic and fry until the raisins begin to puff and the garlic becomes fragrant, about 2 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-currents.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-currents-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-currents-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-currents-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-currents-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-currents-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-currents-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-currents-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-currents-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-currents-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the raisins and garlic and fry until the raisins begin to puff and the garlic becomes fragrant, about 2 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113528\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113528\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-combine-ingredients.jpg\" alt=\" Transfer the onion mixture to the bowl with the sesame seeds.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer the onion mixture to the bowl with the sesame seeds. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113527\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113527\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-combine-ingredients-cooked.jpg\" alt=\" The onion mixture combined in the bowl with the sesame seeds.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-cooked.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-cooked-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-cooked-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-cooked-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-cooked-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-cooked-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-cooked-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-cooked-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-cooked-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-cooked-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The onion mixture combined in the bowl with the sesame seeds. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113538\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113538\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-peppers-strain.jpg\" alt=\"Drain the chiles\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-strain.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-strain-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-strain-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-strain-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-strain-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-strain-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-strain-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-strain-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-strain-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-strain-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drain the chiles. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113535\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113535\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-peppers-add-stock.jpg\" alt=\"Add the chiles to the mixture. Stir until combined, then add the 3 cups broth.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-add-stock.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-add-stock-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-add-stock-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-add-stock-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-add-stock-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-add-stock-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-add-stock-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-add-stock-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-add-stock-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-add-stock-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the chiles to the mixture. Stir until combined, then add the 3 cups broth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Transfer the mixture to a blender in batches and puree until smooth (do this in batches if needed). Place a fine-mesh sieve over a bowl and strain the mixture through the sieve, using a rubber spatula to press it through. Transfer to a saucepan or the cast iron pan. Bring the sauce to a simmer over medium heat, then stir in the chocolate and sugar. Reduce the heat to low and simmer for 30 minutes. Season to taste with more salt and sugar as needed.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113526\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113526\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-blend.jpg\" alt=\"Transfer the mixture to a blender in batches and puree until smooth (do this in batches if needed). \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-blend.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-blend-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-blend-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-blend-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-blend-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-blend-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-blend-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-blend-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-blend-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-blend-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer the mixture to a blender in batches and puree until smooth (do this in batches if needed). \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113549\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113549\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-sauce-strain.jpg\" alt=\"Place a fine-mesh sieve over a bowl and strain the mixture through the sieve, using a rubber spatula to press it through.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-strain.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-strain-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-strain-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-strain-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-strain-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-strain-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-strain-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-strain-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-strain-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-strain-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place a fine-mesh sieve over a bowl and strain the mixture through the sieve, using a rubber spatula to press it through. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113544\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113544\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-sauce-add-chocolate.jpg\" alt=\"Transfer to a saucepan or the cast iron pan. Bring the sauce to a simmer over medium heat, then stir in the chocolate and sugar.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to a saucepan or the cast iron pan. Bring the sauce to a simmer over medium heat, then stir in the chocolate and sugar. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113545\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113545\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-sauce-add-chocolate1.jpg\" alt=\"Reduce the heat to low and simmer for 30 minutes. Season to taste with more salt and sugar as needed.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Reduce the heat to low and simmer for 30 minutes. Season to taste with more salt and sugar as needed. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113555\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113555\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-turkey-rice-beans.jpg\" alt=\" Spicy Mole Gravy can be served with Chile-Rubbed Turkey, Mexican Rice and Savory Black Beans\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-turkey-rice-beans.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-turkey-rice-beans-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-turkey-rice-beans-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-turkey-rice-beans-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-turkey-rice-beans-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-turkey-rice-beans-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-turkey-rice-beans-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-turkey-rice-beans-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-turkey-rice-beans-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-turkey-rice-beans-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spicy Mole Gravy can be served with Chile-Rubbed Turkey, Mexican Rice and Savory Black Beans \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Layers upon layers of flavor make this mole “gravy” truly special. It’s terrific with roasted turkey, or use it over chicken or even homemade enchiladas (made with leftover turkey!).","status":"publish","parent":0,"modified":1571961571,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":8,"wordCount":988},"headData":{"title":"Mexican-Style Thanksgiving: Spicy Mole Gravy | KQED","description":"Layers upon layers of flavor make this mole “gravy” truly special. It’s terrific with roasted turkey, or use it over chicken or even homemade enchiladas (made with leftover turkey!).","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Mexican-Style Thanksgiving: Spicy Mole Gravy","datePublished":"2016-11-15T16:30:42.000Z","dateModified":"2019-10-24T23:59:31.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"113238 http://ww2.kqed.org/bayareabites/?p=113238","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/11/15/mexican-style-thanksgiving-spicy-mole-gravy/","disqusTitle":"Mexican-Style Thanksgiving: Spicy Mole Gravy","path":"/bayareabites/113238/mexican-style-thanksgiving-spicy-mole-gravy","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Mole sauce comes in many guises, from the richly dark poblano style embellished with bittersweet chocolate to savory green mole made from pumpkin seeds. There are probably as many mole recipes out there as there are abuelas. Although it hails from Mexico, the origins of mole are unclear, with both Oaxaca and Puebla claiming ownership. Regardless of where it comes from, mole is a labor of love. At its most complex it is a very time-consuming, intensive undertaking. But the reward is a richly nuanced sauce unlike any other.\u003c/p>\n\u003cp>For this version, which was inspired by Rick Bayless’s incredible recipe found in the \u003ca href=\"https://www.amazon.com/Authentic-Mexican-20th-Anniversary-Ed/dp/0061373265\" target=\"_blank\" rel=\"noopener\">Authentic Mexican\u003c/a> cookbook, I’ve tried to simplify the process as much as possible. The good news is that you can make this well in advance and either keep it in the fridge for up to 5 days, or store it in the freezer for up to 3 months. It also makes more than you’ll need if you plan to serve it with your Thanksgiving turkey, meaning you can make mole enchiladas with the remaining sauce; I highly recommend this approach.\u003c/p>\n\u003cp>A few words on ingredients: Nuts, in particular almonds, are often found in mole. I leave them out because my husband is allergic, but if you’d like to add them (they add a lovely toasty flavor), stir in 1/2 cup toasted sliced almonds to the tomato mixture before pureeing. You can adjust the amount of spiciness based on the types of chiles you choose. This version has a nice little kick that will grab you in the back of the throat but won’t leave you sweating and running for a glass of milk.\u003c/p>\n\u003cfigure id=\"attachment_113556\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113556\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-rice-beans.jpg\" alt=\" Spicy Mole Gravy with Mexican Rice and Savory Black Beans\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-rice-beans.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-rice-beans-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-rice-beans-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-rice-beans-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-rice-beans-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-rice-beans-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-rice-beans-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-rice-beans-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-rice-beans-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-rice-beans-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spicy Mole Gravy with Mexican Rice and Savory Black Beans \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Spicy Mole Gravy\u003c/h2>\n\u003cp>\u003cem>Makes about 6 cups\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1/4 cup sesame seeds\u003c/li>\n\u003cli>6 oz mixed dried chiles, such as ancho, pasilla or other mildly spicy chile, trimmed, seeded, and torn into pieces\u003c/li>\n\u003cli>Canola, vegetable, sunflower oil, or lard\u003c/li>\n\u003cli>Boiling water\u003c/li>\n\u003cli>1 small yellow onion, chopped\u003c/li>\n\u003cli>1/4 cup raisins\u003c/li>\n\u003cli>1 clove garlic, minced\u003c/li>\n\u003cli>1 cup fire-roasted diced tomatoes with juices\u003c/li>\n\u003cli>1 teaspoon ground cinnamon\u003c/li>\n\u003cli>1/2 teaspoon ground anise\u003c/li>\n\u003cli>1/2 teaspoon kosher salt\u003c/li>\n\u003cli>1/2 teaspoon freshly ground black pepper\u003c/li>\n\u003cli>1/8 teaspoon ground cloves\u003c/li>\n\u003cli>3 cups \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/11/17/beak-to-tail-eating-make-a-big-pot-of-thanksgiving-turkey-stock/\" target=\"_blank\" rel=\"noopener\">turkey stock\u003c/a> or low-sodium chicken broth\u003c/li>\n\u003cli>2 oz bittersweet chocolate (at least 72%)\u003c/li>\n\u003cli>2 tablespoons dark brown sugar, or to taste\u003c/li>\n\u003c/ul>\n\u003cfigure id=\"attachment_113547\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113547\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-sauce-seeded.jpg\" alt=\"Dried chiles, such as ancho, pasilla or other mildly spicy chile, trimmed, seeded, and torn into pieces.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-seeded.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-seeded-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-seeded-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-seeded-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-seeded-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-seeded-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-seeded-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-seeded-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-seeded-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-seeded-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Dried chiles, such as ancho, pasilla or other mildly spicy chile, trimmed, seeded, and torn into pieces. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>In a large cast-iron pan over medium heat, toast the sesame seeds, stirring frequently, then transfer to a large bowl. Add the diced tomatoes, cinnamon, anise, salt, black pepper, and cloves. Set aside.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113553\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113553\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-sesame-seeds.jpg\" alt=\"In a large cast-iron pan over medium heat, toast the sesame seeds, stirring frequently, then transfer to a large bowl. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sesame-seeds.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sesame-seeds-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sesame-seeds-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sesame-seeds-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sesame-seeds-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sesame-seeds-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sesame-seeds-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sesame-seeds-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sesame-seeds-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sesame-seeds-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a large cast-iron pan over medium heat, toast the sesame seeds, stirring frequently, then transfer to a large bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113530\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113530\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-combine-ingredients2.jpg\" alt=\"Add the diced tomatoes, cinnamon, anise, salt, black pepper, and cloves. Set aside\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the diced tomatoes, cinnamon, anise, salt, black pepper, and cloves. Set aside. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Warm 3 tablespoons of the oil in the pan. Add the chiles and fry until fragrant. Using tongs, transfer to a heatproof bowl, and pour enough boiling water over the top to just cover. You can use a small plate to weigh them down. Set aside to soak for 1 hour.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113540\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113540\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-peppers.jpg\" alt=\"Warm 3 tablespoons of the oil in the pan. Add the chiles and fry until fragrant. Using tongs, transfer to a heatproof bowl.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Warm 3 tablespoons of the oil in the pan. Add the chiles and fry until fragrant. Using tongs, transfer to a heatproof bowl. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113542\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113542\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-peppers2.jpg\" alt=\"Pour enough boiling water over the top to just cover. You can use a small plate to weigh them down. Set aside to soak for 1 hour.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Pour enough boiling water over the top to just cover. You can use a small plate to weigh them down. Set aside to soak for 1 hour. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Wipe out the cast iron pan and place over medium heat, then add 1 tablespoon oil and the onion and fry until lightly golden brown, about 5 minutes. Add the raisins and garlic and fry until the raisins begin to puff and the garlic becomes fragrant, about 2 minutes. Transfer the onion mixture to the bowl with the sesame seeds. Drain the chiles and add to the mixture. Stir until combined, then add the 3 cups broth.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113534\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113534\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-onions.jpg\" alt=\"Wipe out the cast iron pan and place over medium heat, then add 1 tablespoon oil and the onion and fry until lightly golden brown, about 5 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Wipe out the cast iron pan and place over medium heat, then add 1 tablespoon oil and the onion and fry until lightly golden brown, about 5 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113533\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113533\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-onions-currents.jpg\" alt=\"Add the raisins and garlic and fry until the raisins begin to puff and the garlic becomes fragrant, about 2 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-currents.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-currents-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-currents-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-currents-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-currents-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-currents-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-currents-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-currents-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-currents-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-onions-currents-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the raisins and garlic and fry until the raisins begin to puff and the garlic becomes fragrant, about 2 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113528\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113528\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-combine-ingredients.jpg\" alt=\" Transfer the onion mixture to the bowl with the sesame seeds.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer the onion mixture to the bowl with the sesame seeds. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113527\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113527\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-combine-ingredients-cooked.jpg\" alt=\" The onion mixture combined in the bowl with the sesame seeds.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-cooked.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-cooked-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-cooked-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-cooked-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-cooked-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-cooked-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-cooked-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-cooked-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-cooked-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-combine-ingredients-cooked-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The onion mixture combined in the bowl with the sesame seeds. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113538\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113538\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-peppers-strain.jpg\" alt=\"Drain the chiles\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-strain.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-strain-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-strain-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-strain-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-strain-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-strain-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-strain-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-strain-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-strain-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-strain-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drain the chiles. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113535\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113535\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-peppers-add-stock.jpg\" alt=\"Add the chiles to the mixture. Stir until combined, then add the 3 cups broth.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-add-stock.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-add-stock-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-add-stock-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-add-stock-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-add-stock-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-add-stock-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-add-stock-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-add-stock-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-add-stock-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-peppers-add-stock-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the chiles to the mixture. Stir until combined, then add the 3 cups broth. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Transfer the mixture to a blender in batches and puree until smooth (do this in batches if needed). Place a fine-mesh sieve over a bowl and strain the mixture through the sieve, using a rubber spatula to press it through. Transfer to a saucepan or the cast iron pan. Bring the sauce to a simmer over medium heat, then stir in the chocolate and sugar. Reduce the heat to low and simmer for 30 minutes. Season to taste with more salt and sugar as needed.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113526\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113526\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-blend.jpg\" alt=\"Transfer the mixture to a blender in batches and puree until smooth (do this in batches if needed). \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-blend.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-blend-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-blend-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-blend-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-blend-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-blend-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-blend-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-blend-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-blend-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-blend-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer the mixture to a blender in batches and puree until smooth (do this in batches if needed). \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113549\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113549\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-sauce-strain.jpg\" alt=\"Place a fine-mesh sieve over a bowl and strain the mixture through the sieve, using a rubber spatula to press it through.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-strain.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-strain-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-strain-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-strain-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-strain-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-strain-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-strain-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-strain-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-strain-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-strain-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Place a fine-mesh sieve over a bowl and strain the mixture through the sieve, using a rubber spatula to press it through. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113544\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113544\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-sauce-add-chocolate.jpg\" alt=\"Transfer to a saucepan or the cast iron pan. Bring the sauce to a simmer over medium heat, then stir in the chocolate and sugar.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Transfer to a saucepan or the cast iron pan. Bring the sauce to a simmer over medium heat, then stir in the chocolate and sugar. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113545\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113545\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-sauce-add-chocolate1.jpg\" alt=\"Reduce the heat to low and simmer for 30 minutes. Season to taste with more salt and sugar as needed.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-sauce-add-chocolate1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Reduce the heat to low and simmer for 30 minutes. Season to taste with more salt and sugar as needed. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113555\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113555\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/mole-turkey-rice-beans.jpg\" alt=\" Spicy Mole Gravy can be served with Chile-Rubbed Turkey, Mexican Rice and Savory Black Beans\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-turkey-rice-beans.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-turkey-rice-beans-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-turkey-rice-beans-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-turkey-rice-beans-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-turkey-rice-beans-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-turkey-rice-beans-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-turkey-rice-beans-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-turkey-rice-beans-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-turkey-rice-beans-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/mole-turkey-rice-beans-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Spicy Mole Gravy can be served with Chile-Rubbed Turkey, Mexican Rice and Savory Black Beans \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/113238/mexican-style-thanksgiving-spicy-mole-gravy","authors":["5015","5014"],"series":["bayareabites_15012"],"categories":["bayareabites_12550","bayareabites_1763","bayareabites_12","bayareabites_14362"],"tags":["bayareabites_180","bayareabites_15676","bayareabites_15518","bayareabites_530","bayareabites_2962","bayareabites_543"],"featImg":"bayareabites_113531","label":"bayareabites_15012"},"bayareabites_113231":{"type":"posts","id":"bayareabites_113231","meta":{"index":"posts_1591205157","site":"bayareabites","id":"113231","score":null,"sort":[1479141016000]},"guestAuthors":[],"slug":"mexican-style-thanksgiving-chile-rubbed-roast-turkey","title":"Mexican-Style Thanksgiving: Chile-Rubbed Roast Turkey","publishDate":1479141016,"format":"standard","headTitle":"Thanksgiving Recipes | Bay Area Bites | KQED Food","labelTerm":{"term":15012,"site":"bayareabites"},"content":"\u003cp>Making the same roast turkey year after year can get a little boring. And while I’ve mixed it up in the past by barbecuing, smoking, spatchcocking, deconstructing, and even deep-frying my birds, there comes a time when you just want to knock tradition out the window and come up with a whole new meal. This year is that year.\u003c/p>\n\u003cp>Turkey has a natural affinity with flavorful chiles, their darkly rich essence permeating the otherwise bland meat. Make sure to purchase pure chile powder, rather than chili powder which is a mixture of spices, seasonings, and salt. I chose ancho chile powder because I like the subtle spiciness, and sweet-smoky flavor. But you can also try chipotle or another pure chile. Just avoid anything overly spicy or your guests might not be too happy with you.\u003c/p>\n\u003cp>I like to pair this turkey with BAB's recipe for mole “gravy.” The mole takes a bit of time, but it makes a lot and is well worth it, plus you can make it in advance.\u003c/p>\n\u003cfigure id=\"attachment_113505\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113505\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/chile-turkey-finish2.jpg\" alt=\"Chile-Rubbed Roast Turkey\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chile-Rubbed Roast Turkey \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Chile-Rubbed Roast Turkey\u003c/h2>\n\u003cp>\u003cem>Makes 10 to 12 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>One 12 to 14-lb turkey, ideally organic and pasture-raised, defrosted if frozen\u003c/li>\n\u003cli>3 tablespoons kosher salt\u003c/li>\n\u003cli>2 tablespoons ancho chile powder\u003c/li>\n\u003cli>2 teaspoons dried Mexican oregano\u003c/li>\n\u003cli>4 tbsp unsalted butter, at room temperature\u003c/li>\n\u003cli>1 small yellow onion, roughly chopped\u003c/li>\n\u003cli>1 carrot, roughly chopped\u003c/li>\n\u003cli>1 cup turkey stock, chicken broth, or white wine\u003c/li>\n\u003cli>Mole Gravy\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>One to two days before roasting: Dry the turkey with paper towels and place it in a roasting pan or a baking pan. In a bowl, mix together the salt, chile powder, and oregano. Rub the salt mixture all over the turkey, under and over the skin and in the cavities. Cover tightly with plastic wrap and refrigerate until ready to cook.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113507\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113507\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/chile-turkey-paper-towel.jpg\" alt=\"One to two days before roasting: Dry the turkey with paper towels and place it in a roasting pan or a baking pan.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-paper-towel.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-paper-towel-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-paper-towel-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-paper-towel-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-paper-towel-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-paper-towel-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-paper-towel-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-paper-towel-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-paper-towel-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-paper-towel-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">One to two days before roasting: Dry the turkey with paper towels and place it in a roasting pan or a baking pan. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113511\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113511\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/chile-turkey-rub-under-skin.jpg\" alt=\"In a bowl, mix together the salt, chile powder, and oregano. Rub the salt mixture all over the turkey, under and over the skin and in the cavities.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-under-skin.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-under-skin-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-under-skin-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-under-skin-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-under-skin-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-under-skin-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-under-skin-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-under-skin-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-under-skin-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-under-skin-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a bowl, mix together the salt, chile powder, and oregano. Rub the salt mixture all over the turkey, under and over the skin and in the cavities. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113510\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113510\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/chile-turkey-rub-chile.jpg\" alt=\"Rub the salt mixture all over the turkey, under and over the skin and in the cavities. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-chile.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-chile-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-chile-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-chile-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-chile-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-chile-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-chile-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-chile-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-chile-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-chile-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rub the salt mixture all over the turkey, under and over the skin and in the cavities. Cover tightly with plastic wrap and refrigerate until ready to cook. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>The day you plan to serve the turkey: Remove the turkey from the refrigerator about 1 hour before roasting. Meanwhile, preheat the oven to 400F.\u003c/li>\n\u003cli>Remove the plastic wrap, and if the turkey seems excessively moist, pat it dry with paper towels. Shove some butter under the skin and in the cavity. Stuff the cavity with the onion and carrot. Set the turkey on a roasting rack set inside of a roasting pan just big enough to hold the turkey. Add the stock or wine to the pan.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113512\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113512\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/chile-turkey-under-skin.jpg\" alt=\"Shove some butter under the skin and in the cavity. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-under-skin.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-under-skin-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-under-skin-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-under-skin-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-under-skin-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-under-skin-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-under-skin-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-under-skin-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-under-skin-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-under-skin-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shove some butter under the skin and in the cavity. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113499\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113499\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/chile-turkey-add-veg.jpg\" alt=\" Stuff the cavity with the onion and carrot.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-veg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-veg-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-veg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-veg-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-veg-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-veg-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-veg-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-veg-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-veg-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-veg-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stuff the cavity with the onion and carrot. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113500\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113500\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/chile-turkey-add-wine-stock.jpg\" alt=\"Add the stock or wine to the pan.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-wine-stock.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-wine-stock-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-wine-stock-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-wine-stock-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-wine-stock-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-wine-stock-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-wine-stock-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-wine-stock-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-wine-stock-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-wine-stock-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the stock or wine to the pan. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Roast the turkey for 1 hour, then reduce the heat to 375F. Turn the bird upside down to brown the bottom. Continue to roast, basting the turkey occasionally with the pan juices, for 1 more hour. Remove the turkey from the oven and carefully turn the bird breast side up. Continue to roast until the temperature reads 165F in the thickest part of the breast away from the bone or 170F in the thickest part of the thigh away from the bone. The turkey juices should run clear. If the turkey starts to darken too quickly, lay a piece of aluminum foil over the top.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113506\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113506\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/chile-turkey-oven.jpg\" alt=\"Roast the turkey in the oven per instructions.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-oven.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-oven-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-oven-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-oven-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-oven-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-oven-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-oven-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-oven-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-oven-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-oven-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roast the turkey in the oven per instructions. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Remove the turkey from the oven, transfer to a carving board, loosely tent with foil, and let rest for 15 minutes. Carve and serve with the mole gravy alongside.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>NOTE:\u003c/strong> Be sure to reserve the turkey carcass and roasted vegetables for making stock.\u003c/p>\n\u003cfigure id=\"attachment_113509\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113509\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/chile-turkey-rice-beans-finish.jpg\" alt=\"Chile-Rubbed Roast Turkey served with Savory Black Beans, Mexican Rice and Mole Gravy\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rice-beans-finish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rice-beans-finish-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rice-beans-finish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rice-beans-finish-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rice-beans-finish-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rice-beans-finish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rice-beans-finish-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rice-beans-finish-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rice-beans-finish-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rice-beans-finish-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chile-Rubbed Roast Turkey served with Savory Black Beans, Mexican Rice and Mole Gravy \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Smoky-sweet and slightly spicy, this chile-rubbed turkey is packed with flavor, bringing a whole new dimension to your Thanksgiving feast.","status":"publish","parent":0,"modified":1571961587,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":695},"headData":{"title":"Mexican-Style Thanksgiving: Chile-Rubbed Roast Turkey | KQED","description":"Smoky-sweet and slightly spicy, this chile-rubbed turkey is packed with flavor, bringing a whole new dimension to your Thanksgiving feast.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Mexican-Style Thanksgiving: Chile-Rubbed Roast Turkey","datePublished":"2016-11-14T16:30:16.000Z","dateModified":"2019-10-24T23:59:47.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"113231 http://ww2.kqed.org/bayareabites/?p=113231","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/11/14/mexican-style-thanksgiving-chile-rubbed-roast-turkey/","disqusTitle":"Mexican-Style Thanksgiving: Chile-Rubbed Roast Turkey","path":"/bayareabites/113231/mexican-style-thanksgiving-chile-rubbed-roast-turkey","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Making the same roast turkey year after year can get a little boring. And while I’ve mixed it up in the past by barbecuing, smoking, spatchcocking, deconstructing, and even deep-frying my birds, there comes a time when you just want to knock tradition out the window and come up with a whole new meal. This year is that year.\u003c/p>\n\u003cp>Turkey has a natural affinity with flavorful chiles, their darkly rich essence permeating the otherwise bland meat. Make sure to purchase pure chile powder, rather than chili powder which is a mixture of spices, seasonings, and salt. I chose ancho chile powder because I like the subtle spiciness, and sweet-smoky flavor. But you can also try chipotle or another pure chile. Just avoid anything overly spicy or your guests might not be too happy with you.\u003c/p>\n\u003cp>I like to pair this turkey with BAB's recipe for mole “gravy.” The mole takes a bit of time, but it makes a lot and is well worth it, plus you can make it in advance.\u003c/p>\n\u003cfigure id=\"attachment_113505\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113505\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/chile-turkey-finish2.jpg\" alt=\"Chile-Rubbed Roast Turkey\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish2-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish2-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish2-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish2-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish2-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-finish2-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chile-Rubbed Roast Turkey \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003ch2>Recipe: Chile-Rubbed Roast Turkey\u003c/h2>\n\u003cp>\u003cem>Makes 10 to 12 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>One 12 to 14-lb turkey, ideally organic and pasture-raised, defrosted if frozen\u003c/li>\n\u003cli>3 tablespoons kosher salt\u003c/li>\n\u003cli>2 tablespoons ancho chile powder\u003c/li>\n\u003cli>2 teaspoons dried Mexican oregano\u003c/li>\n\u003cli>4 tbsp unsalted butter, at room temperature\u003c/li>\n\u003cli>1 small yellow onion, roughly chopped\u003c/li>\n\u003cli>1 carrot, roughly chopped\u003c/li>\n\u003cli>1 cup turkey stock, chicken broth, or white wine\u003c/li>\n\u003cli>Mole Gravy\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>One to two days before roasting: Dry the turkey with paper towels and place it in a roasting pan or a baking pan. In a bowl, mix together the salt, chile powder, and oregano. Rub the salt mixture all over the turkey, under and over the skin and in the cavities. Cover tightly with plastic wrap and refrigerate until ready to cook.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113507\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113507\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/chile-turkey-paper-towel.jpg\" alt=\"One to two days before roasting: Dry the turkey with paper towels and place it in a roasting pan or a baking pan.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-paper-towel.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-paper-towel-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-paper-towel-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-paper-towel-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-paper-towel-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-paper-towel-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-paper-towel-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-paper-towel-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-paper-towel-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-paper-towel-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">One to two days before roasting: Dry the turkey with paper towels and place it in a roasting pan or a baking pan. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113511\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113511\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/chile-turkey-rub-under-skin.jpg\" alt=\"In a bowl, mix together the salt, chile powder, and oregano. Rub the salt mixture all over the turkey, under and over the skin and in the cavities.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-under-skin.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-under-skin-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-under-skin-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-under-skin-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-under-skin-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-under-skin-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-under-skin-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-under-skin-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-under-skin-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-under-skin-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">In a bowl, mix together the salt, chile powder, and oregano. Rub the salt mixture all over the turkey, under and over the skin and in the cavities. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113510\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113510\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/chile-turkey-rub-chile.jpg\" alt=\"Rub the salt mixture all over the turkey, under and over the skin and in the cavities. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-chile.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-chile-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-chile-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-chile-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-chile-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-chile-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-chile-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-chile-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-chile-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rub-chile-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Rub the salt mixture all over the turkey, under and over the skin and in the cavities. Cover tightly with plastic wrap and refrigerate until ready to cook. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>The day you plan to serve the turkey: Remove the turkey from the refrigerator about 1 hour before roasting. Meanwhile, preheat the oven to 400F.\u003c/li>\n\u003cli>Remove the plastic wrap, and if the turkey seems excessively moist, pat it dry with paper towels. Shove some butter under the skin and in the cavity. Stuff the cavity with the onion and carrot. Set the turkey on a roasting rack set inside of a roasting pan just big enough to hold the turkey. Add the stock or wine to the pan.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113512\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113512\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/chile-turkey-under-skin.jpg\" alt=\"Shove some butter under the skin and in the cavity. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-under-skin.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-under-skin-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-under-skin-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-under-skin-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-under-skin-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-under-skin-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-under-skin-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-under-skin-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-under-skin-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-under-skin-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shove some butter under the skin and in the cavity. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113499\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113499\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/chile-turkey-add-veg.jpg\" alt=\" Stuff the cavity with the onion and carrot.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-veg.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-veg-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-veg-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-veg-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-veg-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-veg-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-veg-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-veg-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-veg-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-veg-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stuff the cavity with the onion and carrot. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113500\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113500\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/chile-turkey-add-wine-stock.jpg\" alt=\"Add the stock or wine to the pan.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-wine-stock.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-wine-stock-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-wine-stock-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-wine-stock-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-wine-stock-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-wine-stock-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-wine-stock-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-wine-stock-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-wine-stock-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-add-wine-stock-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the stock or wine to the pan. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Roast the turkey for 1 hour, then reduce the heat to 375F. Turn the bird upside down to brown the bottom. Continue to roast, basting the turkey occasionally with the pan juices, for 1 more hour. Remove the turkey from the oven and carefully turn the bird breast side up. Continue to roast until the temperature reads 165F in the thickest part of the breast away from the bone or 170F in the thickest part of the thigh away from the bone. The turkey juices should run clear. If the turkey starts to darken too quickly, lay a piece of aluminum foil over the top.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113506\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113506\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/chile-turkey-oven.jpg\" alt=\"Roast the turkey in the oven per instructions.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-oven.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-oven-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-oven-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-oven-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-oven-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-oven-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-oven-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-oven-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-oven-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-oven-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roast the turkey in the oven per instructions. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Remove the turkey from the oven, transfer to a carving board, loosely tent with foil, and let rest for 15 minutes. Carve and serve with the mole gravy alongside.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>NOTE:\u003c/strong> Be sure to reserve the turkey carcass and roasted vegetables for making stock.\u003c/p>\n\u003cfigure id=\"attachment_113509\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113509\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/chile-turkey-rice-beans-finish.jpg\" alt=\"Chile-Rubbed Roast Turkey served with Savory Black Beans, Mexican Rice and Mole Gravy\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rice-beans-finish.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rice-beans-finish-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rice-beans-finish-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rice-beans-finish-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rice-beans-finish-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rice-beans-finish-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rice-beans-finish-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rice-beans-finish-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rice-beans-finish-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/chile-turkey-rice-beans-finish-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chile-Rubbed Roast Turkey served with Savory Black Beans, Mexican Rice and Mole Gravy \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/113231/mexican-style-thanksgiving-chile-rubbed-roast-turkey","authors":["5015","5014"],"series":["bayareabites_15012"],"categories":["bayareabites_12550","bayareabites_1763","bayareabites_12","bayareabites_14362"],"tags":["bayareabites_2148","bayareabites_180","bayareabites_15676","bayareabites_530","bayareabites_2962","bayareabites_543"],"featImg":"bayareabites_113504","label":"bayareabites_15012"},"bayareabites_113225":{"type":"posts","id":"bayareabites_113225","meta":{"index":"posts_1591205157","site":"bayareabites","id":"113225","score":null,"sort":[1478709006000]},"guestAuthors":[],"slug":"thanksgiving-recipe-classic-turkey-gravy","title":"Thanksgiving Recipe: Classic Turkey Gravy","publishDate":1478709006,"format":"standard","headTitle":"Thanksgiving Recipes | Bay Area Bites | KQED Food","labelTerm":{"term":15012,"site":"bayareabites"},"content":"\u003cp>For me, Thanksgiving is a very traditional meal, and at the heart of it will always be turkey, stuffing, cranberry sauce, and gravy. This is my holy quaternity (yes, I had to look that up to see what four items would constitute).\u003c/p>\n\u003cp>Ideally, I like to make my gravy base well ahead of time (especially if I’m roasting a turkey for a photo shoot). That way, all I have to do is add the drippings once the turkey comes out of the oven. In fact, some years I make it up to a month in advance and then just freeze it. Make sure to pull it out of the freezer a few days before Thanksgiving so it can defrost in the freezer, then just pop it into a saucepan, reheat and whisk it a few times to smooth out the consistency. It is just one less thing to do on the Big Day.\u003c/p>\n\u003cp>At the very least, though, get your turkey stock simmering in the morning and let it slowly cook throughout Thanksgiving Day. Making homemade turkey stock isn’t imperative but it does really make a difference in the outcome. In a pinch, use a good quality low-sodium chicken stock (you’ll find the best versions in the freezer section). Once your stock is ready, prepare the gravy base (making sure to underseason it), then just before serving add the drippings from your turkey. Make sure to add a little at a time if you have wet-brined or dry-brined your turkey, as they can be very salty. Always season the gravy at the end.\u003c/p>\n\u003ch2>Recipe: Classic Turkey Gravy\u003c/h2>\n\u003cp>\u003cem>Makes about 1 quart gravy\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Turkey stock\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli>Reserved neck and backbone from spatchcocked turkey, or 2 lbs chicken wings\u003c/li>\n\u003cli>1 large or 2 medium carrots, roughly chopped\u003c/li>\n\u003cli>1/2 yellow and/or red onion, roughly chopped\u003c/li>\n\u003cli>2 stalks celery\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>\u003cem>Turkey gravy\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 /3 cup unsalted butter (or turkey fat if you have any)\u003c/li>\n\u003cli>1 small or 1/2 large yellow onion, finely diced\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper to taste\u003c/li>\n\u003cli>1/3 cup all-purpose flour\u003c/li>\n\u003cli>About 3 cups turkey stock or low-sodium chicken broth\u003c/li>\n\u003cli>Reserved turkey drippings (optional)\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To make the turkey stock, in a large saucepan, add the turkey pieces, carrots, onion, celery, and enough water to cover the ingredients by about 1 inch. Partially cover and bring to a simmer over medium-high heat, then reduce the heat to low and simmer for 3 hours. Strain through a sieve into a bowl, and let cool to room temperature. If making in advance, transfer to an airtight container and refrigerate for up to 3 days. For longer storage, transfer to an airtight container and freeze for up to 3 months.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113365\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113365\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/gravy-stock.jpg\" alt=\"To make the turkey stock, in a large saucepan, add the turkey pieces, carrots, onion, celery, and enough water to cover the ingredients by about 1 inch. Partially cover and bring to a simmer over medium-high heat, then reduce the heat to low and simmer for 3 hours.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-stock.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-stock-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-stock-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-stock-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-stock-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-stock-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-stock-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-stock-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-stock-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-stock-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make the turkey stock, in a large saucepan, add the turkey pieces, carrots, onion, celery, and enough water to cover the ingredients by about 1 inch. Partially cover and bring to a simmer over medium-high heat, then reduce the heat to low and simmer for 3 hours. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To make the gravy, in a large saucepan, melt the butter over medium-low heat. Add the onion and a pinch of salt and cook, stirring occasionally, until nicely browned, about 5 to 10 minutes. Add the flour and cook, stirring, until the flour starts to brown, about 4 minutes (turn down the heat if it starts to brown too quickly).\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113375\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113375\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/gravy-butter-onions.jpg\" alt=\"To make the gravy, in a large saucepan, melt the butter over medium-low heat. Add the onion and a pinch of salt and cook.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make the gravy, in a large saucepan, melt the butter over medium-low heat. Add the onion and a pinch of salt and cook. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113376\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113376\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/gravy-butter-onions1.jpg\" alt=\"Stir occasionally, until nicely browned, about 5 to 10 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir occasionally, until nicely browned, about 5 to 10 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113373\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113373\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/gravy-butter-onions-flour.jpg\" alt=\"Add the flour and cook. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-flour.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-flour-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-flour-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-flour-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-flour-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-flour-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-flour-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-flour-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-flour-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-flour-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the flour and cook. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113374\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113374\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/gravy-butter-onions-flour1.jpg\" alt=\"Stir until the flour starts to brown, about 4 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-flour1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-flour1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-flour1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-flour1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-flour1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-flour1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-flour1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-flour1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-flour1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-flour1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir until the flour starts to brown, about 4 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Switch to a whisk, and slowly add the stock while whisking continuously. Add more or less stock to get to the consistency you like (depending on whether you like a thicker or thinner gravy). Bring to a boil, reduce the heat slightly, and let simmer for a few minutes to thicken slightly. (At this stage, if your turkey is still roasting, set aside and cover to keep warm. If you are making it in advance, let cool completely, then transfer to an airtight container and refrigerate for up to 3 days; warm gently in a saucepan before proceeding. Or, you can freeze for up to 1 month. Defrost in the refrigerator, then warm gently on the stovetop before serving.)\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113372\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113372\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/gravy-add-stock.jpg\" alt=\"Switch to a whisk, and slowly add the stock while whisking continuously.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-add-stock.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-add-stock-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-add-stock-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-add-stock-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-add-stock-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-add-stock-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-add-stock-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-add-stock-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-add-stock-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-add-stock-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Switch to a whisk, and slowly add the stock while whisking continuously. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113379\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113379\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/gravy-stock-whisk.jpg\" alt=\"Add more or less stock to get to the consistency you like (depending on whether you like a thicker or thinner gravy).\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-stock-whisk.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-stock-whisk-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-stock-whisk-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-stock-whisk-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-stock-whisk-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-stock-whisk-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-stock-whisk-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-stock-whisk-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-stock-whisk-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-stock-whisk-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add more or less stock to get to the consistency you like (depending on whether you like a thicker or thinner gravy). \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113371\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113371\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/gravy-add-stock-final.jpg\" alt=\"Bring to a boil, reduce the heat slightly, and let simmer for a few minutes to thicken slightly.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-add-stock-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-add-stock-final-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-add-stock-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-add-stock-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-add-stock-final-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-add-stock-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-add-stock-final-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-add-stock-final-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-add-stock-final-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-add-stock-final-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bring to a boil, reduce the heat slightly, and let simmer for a few minutes to thicken slightly. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Add the turkey drippings, if using, and stir to combine. Taste and season with salt if needed, plus pepper. Pour into a gravy jug and serve right away.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113368\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113368\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/gravy-final.jpg\" alt=\"Add the turkey drippings, if using, and stir to combine. Taste and season with salt if needed, plus pepper. Pour into a gravy jug and serve right away.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-final-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-final-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-final-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-final-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-final-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-final-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the turkey drippings, if using, and stir to combine. Taste and season with salt if needed, plus pepper. Pour into a gravy jug and serve right away. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n","blocks":[],"excerpt":"Making a rich, succulent gravy takes a bit of (mostly hands off) time, but adds delicious flavor to your finished meal. ","status":"publish","parent":0,"modified":1571961632,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":10,"wordCount":870},"headData":{"title":"Thanksgiving Recipe: Classic Turkey Gravy | KQED","description":"Making a rich, succulent gravy takes a bit of (mostly hands off) time, but adds delicious flavor to your finished meal. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Thanksgiving Recipe: Classic Turkey Gravy","datePublished":"2016-11-09T16:30:06.000Z","dateModified":"2019-10-25T00:00:32.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"113225 http://ww2.kqed.org/bayareabites/?p=113225","disqusUrl":"https://ww2.kqed.org/bayareabites/2016/11/09/thanksgiving-recipe-classic-turkey-gravy/","disqusTitle":"Thanksgiving Recipe: Classic Turkey Gravy","path":"/bayareabites/113225/thanksgiving-recipe-classic-turkey-gravy","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>For me, Thanksgiving is a very traditional meal, and at the heart of it will always be turkey, stuffing, cranberry sauce, and gravy. This is my holy quaternity (yes, I had to look that up to see what four items would constitute).\u003c/p>\n\u003cp>Ideally, I like to make my gravy base well ahead of time (especially if I’m roasting a turkey for a photo shoot). That way, all I have to do is add the drippings once the turkey comes out of the oven. In fact, some years I make it up to a month in advance and then just freeze it. Make sure to pull it out of the freezer a few days before Thanksgiving so it can defrost in the freezer, then just pop it into a saucepan, reheat and whisk it a few times to smooth out the consistency. It is just one less thing to do on the Big Day.\u003c/p>\n\u003cp>At the very least, though, get your turkey stock simmering in the morning and let it slowly cook throughout Thanksgiving Day. Making homemade turkey stock isn’t imperative but it does really make a difference in the outcome. In a pinch, use a good quality low-sodium chicken stock (you’ll find the best versions in the freezer section). Once your stock is ready, prepare the gravy base (making sure to underseason it), then just before serving add the drippings from your turkey. Make sure to add a little at a time if you have wet-brined or dry-brined your turkey, as they can be very salty. Always season the gravy at the end.\u003c/p>\n\u003ch2>Recipe: Classic Turkey Gravy\u003c/h2>\n\u003cp>\u003cem>Makes about 1 quart gravy\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Turkey stock\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli>Reserved neck and backbone from spatchcocked turkey, or 2 lbs chicken wings\u003c/li>\n\u003cli>1 large or 2 medium carrots, roughly chopped\u003c/li>\n\u003cli>1/2 yellow and/or red onion, roughly chopped\u003c/li>\n\u003cli>2 stalks celery\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>\u003cem>Turkey gravy\u003c/em>\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>1 /3 cup unsalted butter (or turkey fat if you have any)\u003c/li>\n\u003cli>1 small or 1/2 large yellow onion, finely diced\u003c/li>\n\u003cli>Kosher salt and freshly ground black pepper to taste\u003c/li>\n\u003cli>1/3 cup all-purpose flour\u003c/li>\n\u003cli>About 3 cups turkey stock or low-sodium chicken broth\u003c/li>\n\u003cli>Reserved turkey drippings (optional)\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003c/p>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To make the turkey stock, in a large saucepan, add the turkey pieces, carrots, onion, celery, and enough water to cover the ingredients by about 1 inch. Partially cover and bring to a simmer over medium-high heat, then reduce the heat to low and simmer for 3 hours. Strain through a sieve into a bowl, and let cool to room temperature. If making in advance, transfer to an airtight container and refrigerate for up to 3 days. For longer storage, transfer to an airtight container and freeze for up to 3 months.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113365\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113365\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/gravy-stock.jpg\" alt=\"To make the turkey stock, in a large saucepan, add the turkey pieces, carrots, onion, celery, and enough water to cover the ingredients by about 1 inch. Partially cover and bring to a simmer over medium-high heat, then reduce the heat to low and simmer for 3 hours.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-stock.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-stock-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-stock-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-stock-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-stock-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-stock-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-stock-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-stock-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-stock-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-stock-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make the turkey stock, in a large saucepan, add the turkey pieces, carrots, onion, celery, and enough water to cover the ingredients by about 1 inch. Partially cover and bring to a simmer over medium-high heat, then reduce the heat to low and simmer for 3 hours. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>To make the gravy, in a large saucepan, melt the butter over medium-low heat. Add the onion and a pinch of salt and cook, stirring occasionally, until nicely browned, about 5 to 10 minutes. Add the flour and cook, stirring, until the flour starts to brown, about 4 minutes (turn down the heat if it starts to brown too quickly).\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113375\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113375\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/gravy-butter-onions.jpg\" alt=\"To make the gravy, in a large saucepan, melt the butter over medium-low heat. Add the onion and a pinch of salt and cook.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make the gravy, in a large saucepan, melt the butter over medium-low heat. Add the onion and a pinch of salt and cook. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113376\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113376\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/gravy-butter-onions1.jpg\" alt=\"Stir occasionally, until nicely browned, about 5 to 10 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir occasionally, until nicely browned, about 5 to 10 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113373\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113373\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/gravy-butter-onions-flour.jpg\" alt=\"Add the flour and cook. \" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-flour.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-flour-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-flour-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-flour-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-flour-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-flour-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-flour-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-flour-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-flour-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-flour-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the flour and cook. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113374\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113374\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/gravy-butter-onions-flour1.jpg\" alt=\"Stir until the flour starts to brown, about 4 minutes.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-flour1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-flour1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-flour1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-flour1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-flour1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-flour1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-flour1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-flour1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-flour1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-butter-onions-flour1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Stir until the flour starts to brown, about 4 minutes. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Switch to a whisk, and slowly add the stock while whisking continuously. Add more or less stock to get to the consistency you like (depending on whether you like a thicker or thinner gravy). Bring to a boil, reduce the heat slightly, and let simmer for a few minutes to thicken slightly. (At this stage, if your turkey is still roasting, set aside and cover to keep warm. If you are making it in advance, let cool completely, then transfer to an airtight container and refrigerate for up to 3 days; warm gently in a saucepan before proceeding. Or, you can freeze for up to 1 month. Defrost in the refrigerator, then warm gently on the stovetop before serving.)\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113372\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113372\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/gravy-add-stock.jpg\" alt=\"Switch to a whisk, and slowly add the stock while whisking continuously.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-add-stock.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-add-stock-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-add-stock-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-add-stock-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-add-stock-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-add-stock-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-add-stock-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-add-stock-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-add-stock-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-add-stock-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Switch to a whisk, and slowly add the stock while whisking continuously. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113379\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113379\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/gravy-stock-whisk.jpg\" alt=\"Add more or less stock to get to the consistency you like (depending on whether you like a thicker or thinner gravy).\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-stock-whisk.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-stock-whisk-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-stock-whisk-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-stock-whisk-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-stock-whisk-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-stock-whisk-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-stock-whisk-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-stock-whisk-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-stock-whisk-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-stock-whisk-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add more or less stock to get to the consistency you like (depending on whether you like a thicker or thinner gravy). \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_113371\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113371\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/gravy-add-stock-final.jpg\" alt=\"Bring to a boil, reduce the heat slightly, and let simmer for a few minutes to thicken slightly.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-add-stock-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-add-stock-final-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-add-stock-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-add-stock-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-add-stock-final-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-add-stock-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-add-stock-final-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-add-stock-final-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-add-stock-final-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-add-stock-final-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Bring to a boil, reduce the heat slightly, and let simmer for a few minutes to thicken slightly. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003col>\n\u003cli style=\"list-style-type: none\">\n\u003col>\n\u003cli>Add the turkey drippings, if using, and stir to combine. Taste and season with salt if needed, plus pepper. Pour into a gravy jug and serve right away.\u003c/li>\n\u003c/ol>\n\u003c/li>\n\u003c/ol>\n\u003cfigure id=\"attachment_113368\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-113368\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/gravy-final.jpg\" alt=\"Add the turkey drippings, if using, and stir to combine. Taste and season with salt if needed, plus pepper. Pour into a gravy jug and serve right away.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-final.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-final-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-final-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-final-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-final-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-final-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-final-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-final-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-final-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/gravy-final-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Add the turkey drippings, if using, and stir to combine. Taste and season with salt if needed, plus pepper. Pour into a gravy jug and serve right away. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/113225/thanksgiving-recipe-classic-turkey-gravy","authors":["5015","5014"],"series":["bayareabites_15012"],"categories":["bayareabites_4084","bayareabites_12550","bayareabites_1763","bayareabites_12"],"tags":["bayareabites_15325","bayareabites_873","bayareabites_530","bayareabites_2962","bayareabites_543","bayareabites_15074"],"featImg":"bayareabites_113369","label":"bayareabites_15012"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. 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You ask the questions. You decide what Bay Curious investigates. 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Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. 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You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. 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On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. 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