Pavo En Adobo Recipes

ADOBO MARINATED TURKEY (PAVO ADOBADO)

Steps:

• Remove the stems and seeds from the dried chiles and transfer them to a saucepan. Cover with water. Bring to a boil, reduce heat and simmer for 10 minutes. Remove from heat and let stand for 10 minutes. Peel the garlic and add to a separate saucepan. Drizzle garlic with a little oil and heat to medium low. Saute garlic for 6-8 minutes and set aside.
• While peppers are cooling, gather your ingredients. In the blender, add the achiote, juice, cider vinegar, oil, oregano, cumin and pepper. Using a slotted spoon, add the chiles in water and the garlic. Season to taste with salt. Blend on high until smooth. If sauce is too thick, add a little more juice or water. Strain through a wire mesh strainer into a bowl, set aside.
• Wash off turkey with cool water and pat dry. Clean out the inside of turkey. Season the inside with salt and pepper. Add the lemon, onion, half of butter and fresh herbs. Use cooking twine to tie the legs together if you like.
• Carefully, place the turkey on rack inside of roasting pan. Pull the skin up in the breast area and spread the remaining butter directly onto turkey. Put the skin back in place. Pour the adobo all over, using your hands to make sure it is coated evenly all over the surface of turkey. Cover with plastic wrap and marinate overnight.
• When ready to cook, remove the turkey from refrigerator at least one hour before. Add 4 cups of water to the bottom of the pan. Remove the plastic wrap from turkey and discard. Cover the turkey tightly with heavy foil paper. Transfer to oven and roast in a 350 degree preheated oven for 1 hour and 20 minutes.
• Remove the foil paper and continue roasting, basting as desired, until the internal temperature of breast reads 158-160. Inner part of thigh should be at least 175 degrees. Remove from the oven and tent loosely with foil. Let sit for 25 to 30 minutes before slicing. When ready, slice turkey. Pour the strained(warm) pan juices over the meat. Or save pan juices for gravy.
• All ovens will vary as far as the cooking times. If your turkey has a built in thermometer, start watching for it to pop up after 1 hour and 30 minutes. Keep your meat thermometer handy!

MEXICAN ADOBADO ROAST TURKEY

Steps:

• We are going to start with 7 ounces or 200 grams of guajillo or mirasol chili, cut the stem and put them to soak in hot water 10 minutes they need to be all covered by the hot water the whole time.
• Place the chiles in the blender along with 2 cups of water. You can use the water you soaked them in. Blend well.
• Pass the liquified guajillo through a sieve to get rid of the skin and seeds of the chilies and we are going to return the pulp to the blender and throw the rest of the ingredients.
• Add 2 cups of orange juice or you can use orange soda, 1 tsp of ground cumin, 1 and a half ounces of achiote paste or anatto paste, 4 garlic cloves and 1 spoon of salt.
• Blend everything together and this will be our turkey marinade.
• Turkeys usually come tied by the legs, if not it is important you tight both legs together so it looks pretty on the table.
• Put your hand inside the turkey and scoop out the giblets.
• Separate the skin of the turkey little by little with a spoon, what we want is for the skin to serve as a bag to place the marinade. Try not to break the skin.Push the marinade into the skin of the turkey with the help of a spoon.
• Now, for the marinade, I would like to recommend you to use the turkey baking bags. These are special for the turkey to cook in the oven. You can find them in most of the supermarkets. I use the Reynods turkey ove bags.
• Place a spoonful of flour and sprinkle it all over the bag. Place the turkey inside. Place 1 tablespoons of salt on the turkey and add the chili pulp that you have left and bathe the turkey with it.
• Close the bag and place the turkey in the fridge. Every time you open the fridge, turn the bag over so that the turkey is marinating on all sides. The advantage of marinating the turkey in a bag inside the refrigerator is that it does not take up so much space and you can turn it so that it marinates evenly without having to dump it each time you bathe the turkey as if they have it on a tray.
• Preferably let it marinate for 24 hours. IF you don't have a chance for at least 3 to 4 hours.