This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Haitian Turkey
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Not exactly a short ingredient list, but why not go all out for Thanksgiving? This is certainly an all-out turkey, with an overnight marinade in red wine and a dazzling array of herbs and spices that give the bird a tremendous Haitian kick. Totally worth the effort.
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
8 cloves garlic, peeled
salt, to taste
8 sprigs flat-leaf parsley
8 sprigs thyme
2 sprigs oregano
1 cup fresh lemon juice
2 tablespoons apple cider vinegar
20 pounds brined or kosher turkey, trimmed of excess fat and skin, and rinsed, neck and giblets reserved
6 limes, halved
2 tablespoons adobo
freshly ground black pepper
1/3 cup ham, finely chopped
2 Scotch bonnet peppers, diced
8 sweet small peppers known as cachuchas or ajicitos dulces
OR
1 large Cubanelle pepper, seeded and cut into 1/3-inch dice
1/2 cup red onion, finely chopped
1/4 cup manzanilla olives with pimento, finely chopped
20 capers, finely chopped
1 bottle dry red wine
1 teaspoon ground achiote
6 ounces tomato paste
2 tablespoons extra virgin olive oil
2 cups chicken stock or broth
1/2 red onion, peeled and thinly sliced
1/2 red bell pepper, thinly sliced
directions
To prepare for marinating the turkey, use large mortar and pestle or small food processor to mash or puree garlic with pinch of salt, 5 sprigs parsley, 5 sprigs thyme and oregano. Transfer to bowl. Add lemon juice, 1 tablespoon vinegar and 2 teaspoons water. Set aside.
With long paring knife, make slits 1/2 inch to 1 1/2 inches deep about 1/2 inch apart all over turkey, including legs and wings. Widen slits with fingers or spoon.
Rub limes over turkey, squeezing out juice and massaging into the meat. Discard halves and excess juice.
Sprinkle turkey all over with adobo, and season with salt and black pepper to taste.
Strain the garlic-herb puree, reserving liquid. Place puree in a mixing bowl, and add chopped ham, Scotch bonnet peppers, sweet peppers, chopped onion, olives and capers. Mix well.
To protect hands from being irritated while handling the hot pepper mixture, wear thin latex or rubber gloves.
Press large pinches of the hot pepper mixture into turkey slits. If any mixture remains after holes are filled, place it in cavity, along with reserved neck and giblets.
Place turkey in deep nonreactive pot, and pour reserved juice from garlic puree on top, massaging it in well. Pour wine over turkey, cover and refrigerate overnight.
To prepare for roasting turkey, set oven rack low. Heat oven to 375 degrees F.
Reserve 3 cups of wine liquid, and set aside. Discard rest.
Into wine, stir achiote, tomato paste, remaining tablespoon vinegar, olive oil and chicken stock.
Place turkey in roasting pan along with sliced onion and red bell pepper and remaining parsley and thyme. Pour half the wine mixture over turkey. Reserve rest for basting.
Begin roasting turkey breast side up, basting every 15 minutes. Every 30 minutes for the first two hours, flip turkey, first breast side down, then breast up.
After the first two hours leave breast side up, and continue roasting and basting 60 to 90 minutes longer. (Turkey is done when thickest part of breast registers 160 degrees F on meat thermometer and thickest part of thigh registers 165 degrees F.)
Remove from oven; cover with foil, and rest 20 minutes before carving.
Strain pan juices into small saucepan, skim off and discard fat and serve drippings as gravy.
Recipe Source: Adapted from Rafael Mateo
added by
mary01
recipe tips
Marinate the turkey overnight for maximum flavor absorption.
Use gloves when handling hot peppers to avoid skin irritation.
Baste the turkey regularly to help keep it moist.
Allow the turkey to rest before carving to retain its juices.
Flip the turkey during roasting for even cooking.
Strain and skim the pan juices for a delicious gravy.
Serve with traditional sides like rice, plantains, or vegetables.
Remember, cooking times may vary based on the size and type of turkey, so always use a meat thermometer to measure proper doneness. Do not rely on the pop-up timer if your turkey comes with one.
common recipe questions
Can I use a smaller turkey?
Yes, you can use a smaller turkey; just adjust the ingredient quantities and cooking time accordingly.
Is it necessary to brine the turkey?
While brining isn't mandatory, it helps keep the turkey moist and flavorful, especially for larger birds.
Can I omit the Scotch bonnet peppers for less heat?
Yes, you can reduce or omit these peppers if you prefer a milder flavor.
How do I know when the turkey is fully cooked?
The turkey is done when the thickest part of the breast reaches 160 degrees F and the thigh reaches 165 degrees F.
Can I prepare the marinade ahead of time?
Yes, preparing the marinade ahead of time allows the flavors to meld together.
How should I store leftover turkey?
Store leftovers in the refrigerator for up to 3-4 days.
Can I use different herbs or spices?
Feel free to adjust the herbs and spices to suit your taste preferences.
Is there a substitute for red wine in the marinade?
You can use chicken or vegetable broth as a non-alcoholic alternative.
Can I make this recipe without alcohol?
Yes, you can substitute the wine with additional chicken stock and a splash of red wine vinegar.
Can I stuff the turkey?
Stuffing the turkey is optional. If you do, make sure the stuffing also reaches a safe internal temperature of 165 degrees F.
nutrition data
896 calories, 20 grams fat, 16 grams carbohydrates, 145 grams protein per serving. This recipe is low in carbs.
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