Remove and discard giblets and neck from turkey. Rinse turkey with cold
water; pat dry. Trim excess fat. Starting at neck cavity, loosen skin from
breast and drumsticks by inserting fingers, gently pushing between skin and
meat.
Combine cumin and next 5 ingredients (cumin through turmeric) in a bowl.
Rub cumin mixture under loosened skin and inside body cavity. Tie ends of
legs with cord. Lift wing tips up and over back; tuck under turkey.
Place turkey on a broiler pan coated with cooking spray or on a rack set
in a shallow roasting pan. Insert meat thermometer into meaty part of thigh,
making sure not to touch bone. Bake at 350°F. for 3 hours or until thermometer
registers 180°F. (Cover turkey loosely with foil if it gets too brown.)
Combine boiling water and chipotle chilies in a small bowl; cover and let
stand 30 minutes or until soft. Drain, discarding stems, seeds, and membranes.
Combine chilies and ½ cup broth in a blender, and process until smooth.
Set aside.
Remove turkey from oven. Cover turkey loosely with foil; let stand at least
10 minutes before carving. Place a zip-top plastic bag inside a 2-cup glass
measure. Pour drippings into bag; let stand 10 minutes (fat will rise to the
top). Seal bag, and carefully snip off 1 bottom corner of bag. Drain drippings
into a medium saucepan, stopping before fat layer reaches opening; discard
fat.
Add 3 cups broth to drippings. Bring to a boil; cook until reduced to 3
cups (about 6 minutes). Stir in chili mixture, tomato paste, and Worcestershire
sauce. Combine ¼ cup broth and flour in a small bowl, stirring with
a whisk, and add to chili mixture in saucepan. Bring to a boil; reduce heat,
and simmer for 10 minutes. Strain mixture through a sieve over a bowl, and
discard solids. Serve sauce with turkey. Garnish with fresh chilies and herbs,
if desired.
