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.