• prep: 0 hr
• cook: 24 hr
• total: 24 hr

servings:

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.

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

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