Salvadorian Roasted Spiced Turkey- Pavo Salvadoreno En Espe

Recipe Ingredients

		Turkey
1		Fresh hen turkey (medium)
1/2 lb	227g / 8oz	Butter - softened
1/3 cup	78ml	Prepared mustard
1/8 cup	29ml	Cider vinegar
2 teaspoons	10ml	Salt
1 teaspoon	5ml	Dried thyme
		Recado Seasoning
1 1/4 cups	137g / 4.8oz	Sesame seeds
1/3 cup	36g / 1.3oz	Pepitoria - (hulled pumpkin seeds)
3		Chilies pasas or chiles pasillas - stems removed
8		Bay leaves
8		Whole cloves
2		Cinnamon stick
1 1/2 teaspoons	7.5ml	Oregano - dried
1 teaspoon	5ml	Thyme - dried
2		French bread
3		Tomatoes (medium)
2		White onions - peeled (medium)
8		Garlic - pee

Recipe Instructions

Preparing Turkey: Remove the giblets from the turkey cavity and set aside for another use. Rinse the bird under cold running water and pat dry. In a small bowl, mix the butter, mustard, vinegar, salt and thyme to form a paste. Rub the turkey, inside and out, with the paste. Refrigerate covered until ready to use.

Toasting ingredients: Heat a lightly greased griddle over medium heat. Toast the sesame and pumpkin seeds, stirring frequently, being careful not to burn; place in a medium bowl. Toast the chiles pasas, bay leaves, cloves, cinnamon stick, oregano, and thyme, stirring until lightly colored and fragrant. As the ingredients are toasted, place in the bowl with the toasted seeds. Pour three coups of water over the ingredients; cover and soak 15 minutes. In small batches, grind the toasted ingredients in a blender container or in a food processor until completely smooth.

Roasting ingredients: Toast the bread until dry; crush into crumbs. You should have about 3/4 cup. Place the tomatoes and onions on a heated griddle. Roast, turning as needed, until the tomatoes have blackened and the onions are slightly charred. in a blender container puree the tomatoes, onions bread, and garlic until smooth.

Finishing the recado sauce: Stir the tomatoes puree into the toasted seed paste until blended. Combine with three quarts of water and mix. If the recado isn't completely smooth and satiny strain through a wire mesh sieve.

Roasting the turkey: Place the turkey in a roasting pan breast side up in a preheated 375F oven for 20 minutes. Turn breast side down and continue roasting for 15 minutes. Pour the recado sauce over the turkey. Continue roasting for about 3 1/2 hours, basting often, until completely cooked. Carve turkey and serve with plenty of sauce.

Note: chile pasa is a dried red Salvadorian chile pod similar to the Mexican pasilla chile. Use a 15 pound turkey.

Recipe submitted to the cookbook by Marta Monahan. Spanish name is Pavo Salvadoreno en Especias

Source:
CHEF DU JOUR MARCUS SAMUELSSON SHOW #DJ9369

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