Receta de pavo mexicano (Pavo Navideño)

Ingredientes

• 1-10 lb turkey (fully defrosted, giblets and neck removed)
• 1/2 cup butter (melted)
• 1 large garlic head (cut in half)
• 1 bunch fresh herbs (rosemary, sage, thyme)
• 1 orange (cut into wedges)
• 1 lemon (cut into wedges)
• 1 cup chicken stock
• salt and pepper
• 10 guajillo peppers
• 2 chipotle in adobo peppers
• 3 cloves garlic
• 1/4 cup vinegar
• 1/4 cup orange juice
• 1/2 tsp black peppercorns
• 1/4 tsp cumin seeds
• 1/2 Tbsp oregano
• 1/2 stick cinnamon
• 1 Tbsp achiote paste (or 1 1/2 tablespoon paprika)
• salt

Preparación

1. 1

   --- Make the adobo sauce ---

2. 2

   Clean guajillo chilies removing the stem, seeds, and membranes.

3. 3

   Place them in a bowl and cover them with hot water. Allowing to soak for 10 minutes to soften them.

4. 4

   Drain chilies and place them in a blender along with chipotle peppers, achiote paste, garlic, pepper, oregano, cinnamon, cumin, and salt.

5. 5

   Add orange juice, vinegar, and 1 cup water, then blend until a smooth sauce forms.

6. 6

   Strain the sauce into a bowl.

7. 7

   --- Prepare the turkey ---

8. 8

   Season turkey with salt and pepper on all sides, also in the cavity.

9. 9

   Mix melted butter with the chili sauce and allow to reach room temperature. Reserve ⅓ of the mixture.

10. 10

    Loosen the skin of the turkey on top of the breasts by gently sliding your fingers underneath. Then spread butter and adobo sauce mixture all over.

11. 11

    Do the same on the legs, sides, and all around the outside until all turkey is covered in adobo chili sauce.

12. 12

    Stuff the turkey cavity with lemon wedges, half garlic head, orange wedges, and some sprigs of fresh herbs.

13. 13

    Tie the legs together and and tuck the wings under its back to prevent them from spreading out.

14. 14

    --- Roast the turkey ---

15. 15

    Preheat oven to 390°F(200°C).

16. 16

    Pour chicken stock in a roasting pan and add more fresh herbs and the other half of garlic head. Arrange a roasting rack inside and place the turkey over.

17. 17

    Cover the turkey breasts with foil pressing down to mold to the shape of the breasts.

18. 18

    Roast for 1 hour, then remove from the oven and quickly brush the bird with the chile sauce you reserved before. Cover the breasts again with foil.

19. 19

    Roast turkey again for 1 hour, or more if your turkey weight more than 10lb (read notes).

20. 20

    Take out the turkey from the oven, remove the foil and baste with the cooking juices.

21. 21

    Return the turkey to the oven, roasting until it reaches the optimal temperature and the skin is nicely crispy.

22. 22

    To check up, insert a meat thermometer between the breast and leg. It should read 165°F (75°C).

23. 23

    As soon as it’s done, remove from the oven and tent with foil to keep it warm and allow the juices to redistribute in the meat. Allow to rest for 30 minutes.