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TURKEY
1 fresh hen turkey (about 15 pounds) 1/2 pound (2 sticks) butter, softened 1/3 cup prepared mustard |
1/8 cup cider vinegar 2 teaspoon salt 1 teaspoon dried thyme |
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RECAUDO (SEASONING)
1-1/4 cups sesame seeds 1/3 cup pepitoria (julled pumpkin seeds) 3 dried chiles pasas or chiles pasillas, stems removed (see note) 8 bay leaves 8 whole cloves |
1 (2-inch) cinnamon stick 1-1/2 teaspoons dried oregano leaves 1 teaspoon dried thyme 2 slices French bread 3 medium white onions, peeled 8 cloves garlic, peeled |
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1. Preparing turkey: Remove the giblets from the turkey cavity and set aside for another use. Rinse the bird under cold running water and patdry. 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.
2. Toasting ingredients: heat a lightly greased griddle over medium heat. Toast the sesame and pumpkin seeds, stirring 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 seeds. Pour 3 cups of boiling water over the ingredients; cover and soak 15 minutes. In small batches, grind the toasted ingredients in a blender container or in the workbowl of a food processor until completely smooth. 3. 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 lightly charred. In a blender container, puree the bread, tomatoes, onion, and garlic smooth. 4. Finishing recado sauce: Stir the tomato puree into the toasted seed paste until blended. Combine with 3 quarts of water and mix. If the recaudo isn't copletely smooth and satiny, strain through a wire mesh sieve. 5. Roasting turkey: Place the turkey in a roasting pan. roast breast side up in a preheated 375 degrees Fahrenheit oven for 20 minutes. Turn breast side down and continue roasting for 15 minutes. Pour the recaudo sauce over the turkey. Continue roasting at 350 degrees Fahrenheit for about 3-1/2 hours, basting often, until completely cooked. Carve turkey and serve with plenty of sauce. NOTE: Chile pasa is a dried, red Salvadoran chile pod similar to the Mexican pasilla chile. SERVING SUGGESTION: For a Christmas buffet, serve the pavo in especias (spices) with its own sauce, accompanied by a rice and asparagus casserole and a watercress and pear salad. For vegetables, try sauteed acorn squash with red bell pepper and onion and steamed broccoli with walnut butter. A tropical fruit trifle (made with sponge cake, coconut pudding, and guava, mango, or pineapple puree) would be a spectacular ending. MAKES 16 TO 18 SERVINGS (PORTION SIZE: 8 OUNCES)
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