teaspoon ground cumin
1 tablespoon olive oil for brushing
1 Remove and discard the fat from inside the body cavity of the turkey. Remove giblets. Rinse the turkey, inside and out, then drain and blot dry. Season inside and out with salt and white pepper, cover and refrigerate.
2 Combine the ancho chilies and water in a small saucepan and bring to a boil over medium-high heat. Cook, uncovered, until the chilies have softened and all liquid has been absorbed, 5 to 10 minutes. Transfer the chilies and to a blender and add the annatto. marjoram, orange juice, lime juice, garlic, cumin, 1 teaspoon salt, and teaspoon pepper. Process until smooth.
3 Loosen the turkey skin and spoon marinade liberally under it. Brush the outside of the turkey and cavity with more marinade. Place the turkey in a roasting pan and cover loosely with plastic wrap. Refrigerate for four hours.
4 Preheat the oven to 400 degrees. Place the turkey breast-side down on a V-shaped rack in a roasting pan. Roast for 1 hour.
5 Lower the oven heat to 325, turn the turkey breast side up, and continue to roast for another 1 to 2 hours, or until the bird is nicely browned, the legs move freely, the juices of the thigh run clear, and a meat thermometer inserted in the thickest part of the thigh reads 170 degrees.
MEXICAN DRUNKEN TURKEY WITH DRESSING
Source: Adapted from Mexico in Small Bytes (mexicoinsmallbytes.com) from the Mistongo restaurant in Ptzcuaro, Mexico.
1 turkey, about 16 pounds
3 ounces butter 1 tablespoon fresh ground black pepper 1 tablespoon salt
12 ounces dark beer
1 tablespoon soy sauce
2 cups fresh orange juice
1 tablespoon Worcestershire sauce
3 to 4 large onions, quartered
1 Mix the butter, pepper and salt and spread it on the turkey as well as pushing some under the skin.
2 Place the turkey in a large bag. Combine the beer, soy sauce, orange juice and Worcestershire sauce, pour over the turkey. Draw the bag around the turkey to keep as much of it submerged in the marinade as possible. Let it marinate overnight.
3 Before baking, preheat the oven to 365 degrees. Drain the turkey and fill the cavity with quartered onions. Place turkey in a rack in a roasting pan, cover with buttered aluminum foil, and cook at 365 degrees for three hours. Baste the bird occasionally during the cooking time. Take off the foil and continue cooking at the same temperature for another hour or less, basting occasionally. The turkey turns a luscious brown.
4 Let rest for at least 30 minutes, covered in a warm place, before carving. Serve with the dressing below.
DRESSING FOR MEXICAN DRUNKEN CHICKEN
1 pound chorizo
3 ounces butter
6 pounds apples, cut in small pieces
1 loaves of whole wheat bread, dried or toasted and broken into small pieces.
7 ounces chopped pecans
9 ounces chopped seedless prunes
6 cloves - a piece of stick cinnamon
1 cup dark brown sugar
1 In a wide skillet, cook the sausage until done through, breaking up, then drain fat. Add the butter and apples. Continue to cook over very low flame, stirring often.
2 When the apples are soft and cooked, add the bread, pecans, prunes, cloves, cinnamon and brown sugar. Stir well. The dressing can be made ahead of time and refrigerated.
3 Bake in a buttered dish next to the turkey for 45 minutes or until hot and browned.
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