PAVO NAVIDEÑO SALVADOREÑO | Con su tradicional salsa

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: chicken broth

Chicken broth adds flavor without alcohol.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is more cost-effective for cooking.

turkey

🥗Healthier: chicken

💰Cheaper: cornish hen

Chicken is generally less expensive and still flavorful.

orange juice

🥗Healthier: fresh orange juice

💰Cheaper: citrus soda

Citrus soda can provide sweetness and acidity.

Introduce the recipe and its significance.

Prepare a 10 lb turkey and mention that the size affects the amount of butter or margarine needed.

Mix butter or margarine with garlic salt and Italian seasoning until well combined.

Carefully separate the skin from the turkey meat to create space for the butter.

Fill the turkey with the prepared butter mixture, ensuring it's packed in well, especially in drier areas like the breasts.

Marinate the outside of the turkey with mustard using a brush, adding salt and pepper to taste.

Tuck the skin between the turkey legs to secure them or tie them with kitchen twine.

Prepare a roasting pan with a little oil and water to create steam for even cooking.

Cover the turkey with aluminum foil and roast it in the oven at 350°F for a minimum of one hour.

While the turkey cooks, prepare the Salvadoran turkey sauce using tomatoes, achiote, guajillo pepper, pepitas, peanuts, sesame seeds, bay leaves, bell pepper, onion, garlic, parsley, cilantro, and chicken bouillon.

Toast the achiote mixture in a skillet for 3-4 minutes over medium heat, stirring constantly to prevent burning.

Roast the onion, bell pepper, and garlic for about 5 minutes until softened, then remove them from the heat.

Roast the tomatoes for about 4 minutes on each side until well charred, then remove them as well.

Blend the roasted tomatoes, achiote mixture, onion, bell pepper, garlic, parsley, cilantro, chicken bouillon, and water until smooth, seasoning with salt and pepper to taste.

Check the turkey after one hour, being careful of the steam when removing the foil.

Baste the turkey with the prepared sauce and cover it again with foil, returning it to the oven for another hour or more, depending on the turkey size.

Check the turkey every 20-30 minutes, basting it to keep it moist.

After another hour, remove the foil to allow the turkey to brown, continuing to baste it.

Ensure the turkey reaches an internal temperature of 165°F before serving.

Cooking Techniques

Equipment Needed

Spice Level: