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