burning. Season the inside and outside of the bird with salt and
pepper. Mix the mustard, Worcestershire sauce, garlic and soy sauce
together in a bowl, and spread the mixture liberally all over the
outside and inside 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.
2 Preheat oven to 350 degrees. Set the turkey, breast side down, on a rack in a roasting pan. If you don't have a V-shaped rack, you may have to tuck balls of scrunched up aluminum foil around the body to keep it upright. Place the roasting pan in the lowest rack of the oven and roast the turkey for about 1 hour.
3 Remove the roasting pan from the oven. Carefully turn the turkey over so it is breast side up. Add the giblets (excluding the liver), 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 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 and 175 degrees (use a meat thermometer). If the breast begins to brown too much, cover it loosely with foil.
4 Remove the turkey to a cutting board or baking sheet. Tent with foil and let it rest while you finish the sauce.
5 Sauce: Remove any excess fat from the roasting pan. Add the turkey giblets (except for the liver; save this for another use) and the ingredients and juices from the roasting pan to a blender or food processor and pure. Add the pure 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.
6 Once the turkey has cooled somewhat, slice and serve with the warm sauce.
PAVO SALAVADOREO VARIATIONS
Relajo Spice Mixture
Many Salvadoran cooks add a mixture of spices, peppers and seeds called a relajo to their sauce. Not only does it add authentic Salvadoran flavor, but the peanuts and pumpkin and sesame seeds help thicken the sauce as well. If you use a relajo, you can omit the giblets from the sauce.
/ cup sesame seeds
cup unsalted peanuts
cup roasted pumpkin seeds (pepitas)
1 chili guajillor or pasilla or other fairly mild dried chili, destemmed and deseeded
5 bay leaves, crumbled
2 teaspoons dried thyme, or 1 sprig fresh Add the spice mixture when you add the vegetables to the roasting pan. Pure and strain the sauce as directed above.
SPICED TURKEY FROM THE AMERICAN SOUTHWEST
Source: Adapted from Mark Miller's recipe in The Barbeque Bible by Steven Raichlen Serves 10-12
1 turkey, 10 to 12 pounds
- salt and freshly ground black pepper, to taste
2 dried ancho chilies, stemmed, seeded and torn into pieces
1 cup water
1 bunch fresh marjoram or
1 tablespoon dried
1 tablespoon ground annatto
2 cups fresh orange juice
3 tablespoons fresh lime juice
4 cloves garlic minced
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