Salvadorean roasted spiced turkey- pavo salvadoreno en espe

16 Servings

Ingredients

Quantity Ingredient
1 medium Fesh hen turkey
½ pounds Butter, softened
⅓ cup Prepared mustard
⅛ cup Cider vinegar
2 teaspoons Salt
1 teaspoon Dried thyme
1¼ cup Sesame seeds
⅓ cup Pepitoria (hulled pumpkin seeds)
3 Chilies pasas or chiles pasillas, stems removed
8 Bay leaves
8 Whole cloves
2 Inch cinamon stick
1½ teaspoon Oregano, dried
1 teaspoon Thyme, dried
2 slices French bread
3 mediums Tomatoes
2 mediums White onions, peeled
8 Cloves garlic, pee

Directions

TURKEY

RECADO-SEASONING

Preparing Turkey: Remove the giblets from the turkey cavity and set aside for another use. Rinse the bird under cold running water and pat dry. In a small bowl, mix the butter, mustard, vinegar, salt and thyme to form a paste. Rub the turkey, inside and out, with the paste. Refrigerate covered until ready to use.

Toasting ingredients: Heat a lightly greased griddle over medium heat.

Toast the sesame and pumpkin seeds, stiring frequently, being careful not to burn; place in a medium bowl. Toast the chiles pasas, bay leaves, cloves, cinnamon stick, oregano, and thyme, stirring until lightly colored and fragrant. As the ingredients are toasted, place in the bowl with the toasted seeeds. Pour three coups of water over the ingredients; cover and soak 15 minutes. In small batches, grind the toasted ingredients in a blender container or in a food processor until completely smooth.

Roasting ingredients: Toast the bread until dry; crush into crumbs. You should have about ¾ cup. Place the tomatoes and onions on a heated griddle. Roast, turning as needed, until the tomatoes have blackened and the onions are slightly charred. in a blender container puree the tomatoes, onions bread, and garlic until smooth.

Finishing the recado sauce: Stir the tomatoes puree into the toasted seed paste until blended. Combine with three quarts of water and mix. If the recado isn't complely smooth and satiny strain through a wire mesh sieve.

Raosting the turkey: Place the turkey in a roasting pan breast side up in a preheasted 375 degree F oven for 20 minutes. Turn breast side down and continue roasting for 15 minutes. Pour the recado sauce over the turkey.

Continue roasting for about 3½ hours, basting often, until completley cooked. Carve turkey and serve with plenty of sauce.

Note: chile pasa is a dried red Salvadorean chile pod similar to the Mexican pasilla chile. Use a 15 pound turkey.

Recipe submitted to the cookbook by Marta Monahan. Spanish name is Pavo Salvadoreno en Especias

NOTES : Serve with it's own sauce, accompanied by a rice and asaragus casserole and a watercress and pear salad. For vegetalbes try sauteed acorn squash with red bell pepper and onion steamed broccoli with walnut butter.

A tropical fruit trifle ( made with sponge cake, coconut pudding, and guava, mango, or pineapple puree) for dessert. Christmas meal or New Years Recipe by: Celebracion

Posted to MC-Recipe Digest V1 #484 by kmeade@... (The Meades) on Feb 26, 1997.

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