Turkey Recipes
Turkey with Puerto Rican Flavors
Yield: 12 servings
Ingredients
- 1/4 cup olive oil
- 1 teaspoon achiote (annatto) seeds
- 6 garlic cloves, minced
- 1 tablespoon cumin
- 2 tablespoon coarse salt
- 2 teaspoons freshly ground pepper
- 1 teaspoon dried thyme
- 1 (12 to 14 pound) turkey
- 1/2 pound salt pork
- 1/4 cup gold rum
- 1/2 cup golden raisins
- 6 black-ripe plantains
- 4 tablespoons butter
- 1/4 cup brown sugar
- 1 cinnamon stick
Instructions
- Heat oil over low heat. Add achiote seeds and set aside, covered, for 10 minutes, until the oil is bright red-orange. (Don't fry the seeds or the oil will be bitter.) Strain the oil and set it aside to cool.
- Mash the garlic with the cumin, salt, pepper and thyme. Add enough oil to form a paste.
- Rinse the turkey and pat it dry. Rub it all over with the spice paste, separating skin from meat and rubbing between where possible. Refrigerate, covered, overnight.
- Cube the salt pork. Cook over medium-high heat in a heavy skillet, stirring, until browned and crisp, about 5 minutes. Drain and set aside.
- Pour rum over raisins and set aside.
- Peel and cube plantains. Melt butter in a skillet and sauté plantains briefly. Add brown sugar, cinnamon stick and 1/2 cup water. Cook until the plantains are soft, about 20 minutes.
- Add rum and raisins; cook 10 minutes more. Stir in half the fried pork.
- If desired, loosely fill the turkey cavity with stuffing. Or place it in a casserole and refrigerate.
- Roast turkey at 325 degrees F, basting occasionally with pan drippings, for about 4 hours, until thigh temperature is 180 degrees F and stuffing 165 degrees F.
- If baking stuffing separately, place in oven about 45 minutes before turkey is done. Let turkey rest for 15 minutes before carving.
- Remove and discard cinnamon stick. Garnish stuffing with remaining fried pork.