Salvadorean Turkey Recipe. A new way to prepare a juicy and succulent turkey from the people of El Salvador.
|unsalted butter||1/2 cup|
|chicken bouillon cube||12|
|Worcestershire sauce||1/2 cup|
|Spanish olive||1/2 cup||pitted|
|tomatoes - diced & peeled||1 3/4 lbs|
|bell pepper||1||seeded and chopped|
|sesame seed||2 Tbsps|
|oregano (dried)||1/4 tsp|
|salt||1 Tbsp||to taste|
|black pepper||1/2 tsp||to taste|
|turkey - whole||1||about 10 lbs.|
|apple||1||cored and chopped|
- Preheat your oven to 350 degrees.
- In a sauce pan combine the unsalted butter, chicken bouillon cubes, Worcestershire sauce, and onion. Bring to a simmer and stir well until the chicken bouillon cubes have completely dissolved. Remove from the heat and stir in the capers and Spanish olives.
- In a blender add the tomatoes, bell pepper, sesame seed, oregano, bay leaf, garlic, peanuts, salt, and black pepper. Blend at the highest speed until everything is combined.
- In your sink squeeze the lemons inside and all over the turkey. Now pour the beer inside and all over the turkey. Place the apples inside of the turkey cavity.
- Place the 4 celery stalks evenly across the bottom of a roasting pan. Place the turkey on top of the celery stalks. Pour the stuffing sauce into the cavity of the turkey. Rub the mustard all over the turkey and pierce the skin all over with a fork Pour the basting sauce over the top of the turkey.
- Cover with aluminum foil and place in the oven. Baste every 30 minutes.
- Cook for 2 hours. Remove the aluminum foil and cook for an additional 30 minutes.
- Cook until the temperature in the breast reaches 165 degrees and 175 degrees in the thigh.
- Remove the turkey from the oven. Allow the turkey to sit at room temperature for 20 minutes before carving. Serve with the sauce from the roasting pan.