Every year I try to make a different style of Turkey. This year I came across a great blog post This is a great story of a Mexican lady that brought her traditions to the North American feast. I was sold and decided to try this for myself. The marinade itself is amazing, it's not just great for this Turkey recipe, but you can use it to marinate a Beef roast, Chicken or Seafood.
|Warm water||4 Liter|
|Salt||1/2 Cup (8 tbs)|
|Sugar||1/2 Cup (8 tbs)|
|Cinnamon powder||1/2 Teaspoon|
|Mexican chilli powder||1/2 Teaspoon|
|Dried chiles de arbol||8|
|Dried new mexico chiles||20|
|Garlic||8 Clove (40 gm)|
|Ground cumin||1 Tablespoon|
|Ground cloves||1 Teaspoon|
|Chilli water||1 Cup (16 tbs) (use as required)|
|Turkey neck||To Taste (from the turkey)|
1. Wash the Turkey and reserve anything in the cavity
2. Prepare a brine by dissolving the Salt and Sugar into the warm water and add in the Cinnamon and Mexican Chilli powder and leave aside to cool
3. Once the brine is cool pour it over the bagged Turkey and chill in the fridge for 24 hours
4. After 24 hours drain all the brine and allow the Turkey to dry
5. Destem the Chiles and cut the bigger chiles in half
6. Pour hot water over the chiles and allow to soak for a minimum of 30 mins to overnight
7. Pick out the softened chiles and add to the food processor. Add the Garlic, Cumin & Clove powder. Add the crackers.
8. Add about 1/2 cup of the Chile water and processor. Add more Chile water and process till smooth.
9. Spread a few tbsps of the paste on the backside of the Turkey, then flip the bird over and add a few more tbsps on top.
10. Add the Turkey neck, Offal and the Vegetables
11. Bake for 4 hrs in a 350 degree oven, for the first hour covered and then uncovered.
12. Take it out periodically and add layers of the Chile paste while basting in the Turkey juices in between.
13. In the last hour, stuff a sprig of Oregano into the cavity.
14. Serve and Enjoy!