Atkins Southwestern Turkey

The beautiful reddish-brown color and subtle spicy flavor of this turkey make it an appealing change from the more traditionally prepared bird. To keep the heat mild, use only one or even a half of a chipotle in the butter, or omit the chipote in the sauce altogether.

Ingredients:
3/4 cup unsalted butter, softened
3 tablespoons chopped fresh cilantro
1 tablespoon ground cumin
1 tablespoon salt
1 1/2 teaspoons grated lime zest
1 1/2 teaspoons fresh lime juice
8 garlic cloves, minced (4 teaspoons), divided
2 chipotles en adobo, minced
1 (12- to 14-pound) turkey, giblets removed

Spicy gravy:
2 tablespoons unsalted butter
1 small onion, chopped (1/2 cup)
2 garlic cloves, minced (1 teaspoon)
1 chipotle en adobo, minced
2 cups heavy cream
2 teaspoons fresh lime juice
Salt

Directions for turkey:
Heat oven to 450 degrees F. Combine butter, cilantro, cumin, salt, zest, juice, garlic and chipotles in a medium bowl. Beat with an electric mixer at medium speed until well blended and smooth.

Insert fingers between skin and flesh of turkey to loosen skin; rub butter mixture under the skin of the turkey. Place turkey, breast-side up, on a wire rack in a roasting pan. Cook, basting with pan drippings, 20 minutes. Reduce oven temperature to 350 degrees F; continue cooking, basting every 30 minutes, until an instant-read thermometer inserted in the thickest portion of turkey breast registers 165 degrees F, 3 1/4 to 3 1/2 hours. Let turkey stand 10 minutes before slicing.

For gravy: Melt butter in a medium saucepan over medium-high heat. Add onion and garlic; saut? until they begin to soften, about two minutes. Add chipotle and cream; bring to a boil. Reduce heat and simmer until liquid is reduced by half, about 25 to 30 minutes.

Skim off and discard fat from pan drippings. Add remaining pan drippings (you should have about (3/4 cup) to the cream mixture; cook an additional minute. Remove from heat. Stir in lime juice; season with salt to taste. Serve along with turkey.

Makes 12 servings; Prep time: 20 minutes; Cook time: 3 hours 30 minutes plus 10 minutes resting

Atkins tip: Every Thanksgiving, the turkey call-in hotlines get some of the same few problems. Here is a reminder to help avoid some common mistakes:

• Remember to take the package containing the neck and gizzards out of the cavity of the bird. Check both the front and back cavities.
• Before you turn your oven on, adjust the racks and be sure your roasting pan -- and the height of the bird -- fit.
• Make sure your bird is completely thawed. A large bird may take three days in the refrigerator to thaw. Never thaw on the counter.

Per serving: 2g carbsohydrates; 0g fiber (Net carbs: 2 grams); 54g protein; 48g fat; 660 calories

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