Pavo Relleno Al Estilo Stove Top Recipes

BONELESS TURKEY ROAST

Steps:

• Mix all the stuffing ingredients in a large bowl and set aside to use when the turkey is ready to be stuffed.
• Remove the giblet and neck of the turkey. Using a sharp boning knife, make a single, straight cut on the backbone of the turkey. We will remove the breast, back and part of the tight bones.
• Next, use your boning knife to carve the right side of the turkey's ribcage. However, take care not to cut through the backside of the breast skin. This process may take up to 25 minutes, depending on the size of the turkey and your carving skills.
• Cut the thigh joints carving between the bones and the turkey meat. Keep cutting around the ribcage and cut the wings joints. Do not remove the wing bones as they will give shape to the turkey and for presentation. Be always careful not to cut the skin.
• Find the upper thigh joint where it connects to the turkey breast with the other hand and press forward with your thumb on the joint while pulling toward you by the bottom of the leg.
• The joint will break. Cut through any connecting cartilage, taking care not to cut the skin.
• Carve turkey meat from the top side of the thigh flat bone and remove bone. Leave lower leg for shape and presentation of the turkey. Repeat the process with the left side. And carefully remove the whole breast and back of the turkey, save for a broth. I make Pozole with the leftover turkey legs and the broth.
• Once you have removed the ribcage, generously season the inside of the turkey with salt and pepper and any herbs or spices you may like to add. Now, you can proceed to stuff the turkey cavity with the meat previously mixed with all the ingredients.
• Pull skin together over stuffing. Close the incision using a cotton thread and a large cooking needle. This should take another 5 minutes to sew the turkey. Place the turkey seam side down with the breast up in your baking tray. Coat with butter or oil, season with salt and pepper. Tie the legs together with string and tuck the wing tips under the body of the turkey. Roast the turkey in a 350F preheated oven for 2 hrs. or until the juices run clear when you cut between the leg and the thigh. Remove the turkey to a cutting board and cover with aluminum foil; let rest for 20 minutes.

PAVO SALVADOREñO (SALVADORAN ROAST TURKEY WITH SAUCE)

Steps:

• The day before roasting the turkey, remove and reserve the giblets and wash the turkey well with cold water. Pat it dry with paper towels and tuck the wings under the body to keep them from burning. Season the inside and outside of the bird with salt and pepper.
• Mix the mustard and Worcestershire sauce together in a bowl, and spread the mixture liberally all over the outside of the turkey. Refrigerate uncovered overnight.
• Remove the turkey from the refrigerator about 45 minutes before you put it in the oven to let it come to room temperature.
• Preheat oven to 350°F.
• Set the turkey, breast side down, on a rack in a roasting pan.
• Place the roasting pan in the lowest rack of the oven and roast the turkey for about 1 hour.
• Remove the roasting pan from the oven. Carefully turn the turkey over so it is breast side up.
• Add the tomatoes, onions, peppers, carrots, prunes, olives, capers, garlic, and the wine or water to the roasting pan around the turkey.
• Return the pan to the oven and roast for another 1 1/2 to 2 hours, basting the turkey periodically with any juices that form in the pan.
• The turkey is done when the temperature in the thickest part of the thigh measures between 165°F and 175°F (use a meat thermometer). If the breast begins to brown too much, cover it loosely with foil.
• Remove the turkey to a cutting board or baking sheet. Tent with foil and let it rest while you finish the sauce.
• Sauce:
• Remove any excess fat from the roasting pan. Add the turkey giblets (except for the liver) and the ingredients and juices from the roasting pan to a blender or food processor and puree.
• Add the puree to a large saucepan along with the 3 cups of water or stock Bring to a boil, then reduce heat to low and simmer until lightly thickened Strain through a sieve, discarding any solids.
• Return the strained sauce to the saucepan, reheat and adjust seasoning with salt and pepper.
• Once the turkey has cooled somewhat, slice and serve with the warm sauce.
• *Variations.
• Relajo Spice Mixture: Many Salvadoran cooks add a mixture of spices, peppers and seeds called a relajo to their sauce. If you use a relajo, you can omit the giblets from the sauce.
• â-¦1/3 cup sesame seeds.
• â-¦1/4 cup unsalted peanuts.
• â-¦1/4 cup roasted pumpkin seeds (pepitas).
• â-¦1 chile guaque or other dried chile, destemmed and deseeded.
• â-¦10 bay leaves.
• â-¦2 teaspoons dred thyme, or 1 sprig fresh.
• Add the spice mixture when you add the vegetables to the roasting pan. Puree and strain the sauce as directed above.