Latin style roasted turkey {Pavo a lo criollo} for Christmas or Thanksgiving
User Reviews
4.8
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Prep Time
30 mins
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Cook Time
3 hrs 30 mins
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Additional Time
12 hrs
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Total Time
4 hrs
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Servings
12 servings
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Course
Main Course
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Cuisine
South American, Ecuadorian
Latin style roasted turkey {Pavo a lo criollo} for Christmas or Thanksgiving
Description
The 15-18 pound turkey is first rinsed and dried, then tied on the drumsticks and prepared with a robust marinade of crushed garlic, ground cumin, ground achiote, and salt. This marinade is rubbed thoroughly inside and out, infusing the bird with aromatic spices. The turkey is then soaked overnight in refrigerator with the marinade and beer or chicha poured over it, allowing the flavors to deepen and the meat to tenderize.
An achiote butter mixture made from softened butter, achiote powder, and salt is prepared and rubbed inside the turkey’s cavities and under the skin, as well as on the exterior, providing moist richness during roasting and a vibrant reddish hue. The turkey is placed on a roasting rack and baked starting at a high temperature (425°F) to develop skin color. During roasting, the turkey is basted periodically with its cooking juices to maintain moisture.
This preparation is fitting for festive occasions like Christmas or Thanksgiving and pairs well with traditional Latin stuffing and prune sauce, enhancing the holiday meal's depth of flavor.
Ingredients
- 15-18 lb turkey
Marinade
- 40 garlic crushed, about ½ cup when crushed, cloves
- 3 tbs cumin ground
- 3 tbs salt
- 1 tbs achiote ground
- 2 liters chicha use beer if you can’t find chicha
Achiote butter
- 1 lb butter 4 sticks of butter - room temperature
- 4 tbs achiote ground
- 1 tsp salt if using unsalted butter
Side dishes
- turkey stuffing use to stuff turkey if desired, Relleno navideño or
- prune sauce Salsa de ciruelas or
Instructions
- Rinse the turkey with cold water and pat dry.
- Tuck the wings underneath the turkey and tie the drumsticks together using cooking twine.
- To prepare the marinade, mix the crushed garlic, cumin, achiote and salt.
- Rub the turkey with the marinade, both inside and out.
- Pour the chicha or beer over the turkey, some of the garlic marinade will fall off the skin, so rub it back on the skin.
- Let the turkey marinate overnight in the refrigerator.
- Pre-heat the oven to 425F.
- Put the turkey in a large baking pan on a roasting rack.
- Mix the butter, achiote and salt until you have a smooth mix.
- Rub the achiote butter inside turkey cavities and use your hand to gently lift the skin of the turkey, and then stuff it with the butter. Also rub some butter on the exterior skin of the turkey.
- Fill the inside of the turkey with the stuffing, if desired. Stuffing can also be baked separately.
- Bake the turkey at 425F for 30 minutes; use a ladle to spoon the liquid over the turkey.
- Lower the temperature to 375F and bake for another 1 ½ hours, to help keep the turkey moist pour a ladleful of the pan sauces over the turkey about every 30 minutes.
- Lower the temperature to 350F, cover the turkey with foil and bake for another 1 - 1 ½ hrs or until the internal temperature of the turkey, in the thigh, is 165F. If baking stuffing inside the turkey the temperature of the stuffing should also be 165F. If the turkey is stuffed it will take longer to be done than if the turkey is unstuffed.
- Serve the turkey with the holiday stuffing, salsa de ciruelas or prune sauce, and your choice of side dishes.
User Reviews
Overall Rating
4.8
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