INGREDIENTS

INSTRUCTIONS

TURKEY
RECADO-SEASONING
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, stiring 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 seeeds. 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 complely smooth and satiny strain through a wire mesh sieve.
Raosting the turkey: Place the turkey in a roasting pan breast side up in a
preheasted 375 degree F 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 completley
cooked. Carve turkey and serve with plenty of sauce.
Note: chile pasa is a dried red Salvadorean 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
NOTES : Serve with it's own sauce, accompanied by a rice and asaragus
casserole and a watercress and pear salad. For vegetalbes try sauteed acorn
squash with red bell pepper and onion steamed broccoli with walnut butter.
A tropical fruit trifle ( made with sponge cake, coconut pudding, and
guava, mango, or pineapple puree) for dessert. Christmas meal or New Years
Recipe by: Celebracion
Posted to MC-Recipe Digest V1 #484 by kmeade@IDS2.IDSONLINE.COM (The
Meades) on Feb 26, 1997.

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