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Roasted Whole Turkey with White Sauce |
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Serves: 8 Print this Recipe(Pavo en Relleno Blanco) - Variation Category: Turkey To stuff a whole turkey, you will need to increase the stuffing and the sauce recipes by one-and-one-half times the amount listed in the recipes. For a special but uncomplicated meal, I like to start with a Shrimp Tortilla Soup (see Soup), and serve cooked vegetables such as Carrot and Jicama Sticks or Grilled Zucchini (see Vegetables) with the turkey. 12 to 14 pounds turkey 3 cloves garlic (large), mashed 3/4 teaspoon white pepper 2 tablespoons white wine vinegar 3 cups Yucatán White Sauce or 4 1/2 cups White Sauce with Tomatoes (see Salsas, Sauces, and Condiments) STUFFING 3/4 pound fresh ground pork 3/4 teaspoon dried oregano (Mexican variety preferred), crumbled 3/4 cup chopped pimiento-stuffed green olives 3/4 cup currants 6 tablespoons chopped slivered almonds 3 tablespoons drained capers 6 cups day-old baguette bread (1/2-inch cubes) 1 1/2 cups turkey or chicken broth 1 1/2 tablespoons vegetable oil 1. Trim excess fat from the turkey. Make a paste with the garlic, salt, pepper, and vinegar. Rub the paste all over the turkey and under the skin. Set aside. 2. Preheat the oven to 450°. Line a large roasting pan with aluminum foil. Set aside. To prepare the stuffing, in a medium skillet over medium heat, cook the pork and oregano, stirring to break up the lumps, until no longer pink, about 3 minutes. 3. Transfer to a large mixing bowl. Add the olives, currants, almonds, capers, bread, and remaining 1/2 teaspoon of salt. Mix well. Add the broth and gently toss together until moist. Mound the stuffing mixture in the center of the prepared baking pan. Place the turkey on top of the stuffing and brush with oil. Fold the foil around the outer edges of the stuffing to prevent over browning. Cover the pan completely with another sheet of aluminum foil. 4. Stuff the turkey and place on a roasting rack, breast side up. Place in the oven and immediately reduce the oven temperature to 350°. Roast, basting the turkey occasionally with the pan drippings, about 3 1/2 to 4 hours, until the interior temperature of the thickest part reaches 165° to 170° on an instant-read thermometer and the thigh juices run clear when pierced with the tip of a knife. Remove from the oven and let the turkey stand about 10 minutes before carving. 5. While the turkey is roasting, prepare the sauce. To serve, remove the stuffing and place in a bowl. Reheat the sauce. Carve the turkey and pour about 1 cup of the sauce over the sliced turkey. Pass remaining sauce at the table. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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