Salvadorian Holiday Turkey Recipes

EL SALVADORAN ROAST TURKEY

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Blot the defrosted Turkey (12 pound) with a paper towel and massage the skin with Butter (1/2 cup).
• Stuff the turkey cavity with Capers (3 ounce) and Green Olives (1 can).
• Pour the Chicken Stock (64 fluid ounce) into the bottom of the roaster and add the Bay Leaf (3). Place turkey into roaster breast side up and place in the oven for 30 minutes.
• Toast the White Sesame Seeds (1/2 cup), Pumpkin Seeds (2 tablespoon), Annatto Seeds (1 tablespoon), and Peppercorns (2 teaspoon) in a small saucepan until just fragrant and add to a blender container.
• Drain the liquid from the Stewed Tomatoes (1 can) into the blender container and add Water (3/4 cup), Garlic (3 clove), Dried Chili Pepper (2), Paprika (1 teaspoon), and Ground Black Pepper (to taste). Blend until ingredients form a paste. Add the rest of the tomatoes to the blender.
• After the turkey has cooked, turn the oven down to 325 degrees F (160 degrees C) and pour the blended tomato sauce over the entire turkey.
• Place turkey back into the oven and roast until the internal temperature of the turkey reaches 170 degrees F (76 degrees C), generously basting every half hour.
• Place foil over the turkey when it starts to darken. Let rest before carving.

EL SALVADORAN ROAST TURKEY

Steps:

• Preheat the oven to 425 degrees.
• Blot the defrosted turkey with a paper towel and massage the skin with the butter and mustard. Pour the chicken stock into the bottom of the roaster and add the dried bay leaves. Place turkey into roaster breast side up without the rack and place in the oven for 30 minutes.
• Toast the sesame seeds, pumpkin seeds, annato seeds and peppercorns in a small saucepan until just fragrant and add to a blender container. Drain the liquid from the can of tomatoes into the blender container and add water, garlic, dried peppers, paprika, and salt. Blend until ingredients form a paste. Add the rest of the canned tomatoes to the blender and pulse until a salsa appears. Add in the capers and olives (don't blend). You may need to add more water. The salsa should be thick but pourable.
• After the turkey has cooked for 30 minutes, turn the oven down to 325 degrees and pour the blended tomato sauce over the entire turkey. Place turkey back into the oven and roast until the internal temperature of the turkey reaches 170 degrees, generously basting every half hour. Turkeys typically cook 15 minutes per pound. Place foil over the turkey when it starts to darken. Let rest before carving.
• To serve traditionally (recommended) - place the carvings back into the salsa to marinate together. Add in more stock as needed to thin out.
• Or, carve and serve with the sauce on the side like gravy.

SALVADORIAN ROASTED TURKEY

Steps:

• Place an oven rack in the topmost position and preheat oven on the broil setting. Line a baking sheet with aluminum foil.
• Place tomatoes and bell pepper onto the baking sheet, cut-side down. Broil on top rack of preheated oven until the skins begin to blacken, about 5 minutes. Place charred vegetables into a bowl and seal with plastic wrap to steam until their skins loosen. Lower oven rack to accommodate a roasting pan, and turn oven to 325 degrees F (165 degrees C).
• Meanwhile, pour vegetable oil into a roasting pan (or skillet large enough to fit the turkey), and place over medium-high heat. When hot, add the turkey and sear on all sides until browned, about 10 minutes. Once the turkey has been browned, place breast side up into the roasting pan, and stuff with quartered apples and olives. Set aside.
• Heat a skillet over medium-high heat. Add the ancho chiles, pumpkin seeds, and bay leaves. Cook and stir until the pumpkin seeds begin to smell toasted, about 5 minutes, then pour the mixture into a blender.
• Once the tomatoes and peppers have steamed enough that the skins have loosened, remove and discard the skins. Place tomatoes, green peppers, and onion into the blender with the pumpkin seeds. Blend until you have a thick, smooth sauce. Season with salt and pepper to taste, adding a little liquid from the olives if desired.
• Brush the sauce onto the turkey, and place into preheated oven. Cook until a meat thermometer inserted in the meaty part of the thigh reads 180 degrees F (80 degrees C), about 3 hours, basting occasionally.

SALVADORIAN ROASTED TURKEY

Steps:

• Place an oven rack in the topmost position and preheat oven on the broil setting. Line a baking sheet with aluminum foil.
• Place tomatoes and bell pepper onto the baking sheet, cut-side down. Broil on top rack of preheated oven until the skins begin to blacken, about 5 minutes.
• Place charred vegetables into a bowl and seal with plastic wrap to steam until their skins loosen.
• Lower oven rack to accommodate a roasting pan, and turn oven to 325 degrees F (165 degrees C).
• Meanwhile, pour vegetable oil into a roasting pan (or skillet large enough to fit the turkey), and place over medium-high heat. When hot, add the turkey and sear on all sides until browned, about 10 minutes.
• Once the turkey has been browned, place breast side up into the roasting pan, and stuff with quartered apples and olives. Set aside.
• Heat a skillet over medium-high heat.
• Add the ancho chiles, pumpkin seeds, and bay leaves. Cook and stir until the pumpkin seeds begin to smell toasted, about 5 minutes, then pour the mixture into a blender.
• Once the tomatoes and peppers have steamed enough that the skins have loosened, remove and discard the skins.
• Place tomatoes, green peppers, and onion into the blender with the pumpkin seeds.
• Blend until you have a thick, smooth sauce. Season with salt and pepper to taste, adding a little liquid from the olives if desired.
• Brush the sauce onto the turkey, and place into preheated oven. Cook until a meat thermometer inserted in the meaty part of the thigh reads 180 degrees F (80 degrees C), about 3 hours, basting occasionally.

MOM'S HOLIDAY TURKEY

Steps:

• To make the marinade for the turkey: Place the onion, garlic, mustard, and Worcestershire sauce in a food processor and puree until completely blended. Put the turkey in a roasting pan fitted with a rack. Rub the outside of the turkey all over with the mustard mixture. Cover the turkey with plastic wrap to keep in the moisture. Refrigerate the turkey overnight or up to 24 hours.
• Preheat the oven to 400 degrees F.
• Remove the turkey from the refrigerator and discard the plastic wrap and place in a roasting pan. Tuck the turkey wings beneath the breast and tie the base of the legs together with butcher's twine. Using a pastry brush or bulb baster, baste the turkey with some of the malt. Transfer the turkey to the oven and roast, uncovered, for 3 hours, basting every 30 minutes with the malt. If the turkey breast starts to look like it's getting too dark, cover it with aluminum foil.
• Cook until the juices run clear and the turkey's internal temperature is 160 degrees F in the breast and the leg registers 175 degrees F on an instant-read thermometer.
• Remove the turkey from the oven and cover it loosely with foil. Let the turkey rest for 30 minutes before carving and serving with the stuffing and cranberry passion fruit sauce on the side.

SALVADORIAN ROASTED TURKEY

Steps:

• Place an oven rack in the topmost position and preheat oven on the broil setting. Line a baking sheet with aluminum foil.
• Place tomatoes and bell pepper onto the baking sheet, cut-side down. Broil on top rack of preheated oven until the skins begin to blacken, about 5 minutes. Place charred vegetables into a bowl and seal with plastic wrap to steam until their skins loosen. Lower oven rack to accommodate a roasting pan, and turn oven to 325 degrees F (165 degrees C).
• Meanwhile, pour vegetable oil into a roasting pan (or skillet large enough to fit the turkey), and place over medium-high heat. When hot, add the turkey and sear on all sides until browned, about 10 minutes. Once the turkey has been browned, place breast side up into the roasting pan, and stuff with quartered apples and olives. Set aside.
• Heat a skillet over medium-high heat. Add the ancho chiles, pumpkin seeds, and bay leaves. Cook and stir until the pumpkin seeds begin to smell toasted, about 5 minutes, then pour the mixture into a blender.
• Once the tomatoes and peppers have steamed enough that the skins have loosened, remove and discard the skins. Place tomatoes, green peppers, and onion into the blender with the pumpkin seeds. Blend until you have a thick, smooth sauce. Season with salt and pepper to taste, adding a little liquid from the olives if desired.
• Brush the sauce onto the turkey, and place into preheated oven. Cook until a meat thermometer inserted in the meaty part of the thigh reads 180 degrees F (80 degrees C), about 3 hours, basting occasionally.