Recipe: Thanksgiving or Christmas Mexican Turkey

Looking for a great Mexican food recipe for that Christmas or Thanksgiving turkey? Well, Tex-Mex To Go wants to help! This is a delicious (and I do mean DELICIOUS) recipe for turkey. This adds a great Mexican flare to the season and is quite healthy in moderation.

Christmas or Thanksgiving TurkeySource:
Chef & restauranteur Zarela Martínez

The picadillo stuffing is great on its own, or can be used to stuff chiles or turnovers.
1 (10-12) pound turkey with neck and giblets
4 cups turkey or chicken stock (see stock recipe)
2 medium white onions (1 left unpeeled)
2 garlic cloves (1 left unpeeled)
1 teaspoon black peppercorns
Salt to taste
2 bay leaves
1/4 pound smoked bacon, diced
2 tablespoons vegetable oil
1/4 pound ground pork
1/2 pound ground beef
1/4 pound boiled ham, diced
1 teaspoon marjoram
1 teaspoon thyme
1 teaspoon ground canela (soft stick cinnamon)
1/4 teaspoon ground cumin
4 medium carrots (1/2-pound), peeled and diced
2 medium red potatoes (1/2 pound)
1/2 cup pitted green olives, sliced
1 teaspoon capers
1/2 cup chopped pecans
1/2 cup roasted peanuts, chopped
1/2 cup dark raisins
2 green apples, preferably Granny Smith (1/2 pound)
1/4 pound fresh or frozen peas
2 cups Coca Cola 1/2 cup brandy
1/2 pound sliced mushrooms

One day in advance, wash the turkey, rinsing it inside and out, under cold running water. Blot dry with paper towels and sprinkle with salt, freshly ground black pepper and some butter inside and out. Let it rest, covered, in the roasting pan in the refrigerator overnight.

To make the stock: Chop or break the turkey neck into manageable pieces. Place in a large saucepan with the giblets (discard the liver) and any other available trimmings. Add the unpeeled onion and garlic clove, 1 teaspoon salt, 1/2 teaspoon of the peppercorns and the bay leaves. Add enough chicken stock or water, or any combination of the two, to cover the ingredients. Bring to a boil over high heat, and then reduce the heat to maintain a low rolling boil. Skim off any froth that accumulates on top and cook, partly covered, for 1 1/2 hours, or until the meat is falling off the bones and the onion has given up its entire flavor. Strain the stock through a medium mesh sieve, discarding the solids, and set aside.

Meanwhile, start making the stuffing. Finely chop the remaining onion and garlic and grind the remaining black peppercorns; set aside. Heat a medium-size Dutch oven or large saucepan over medium-high heat and add the bacon and cook until the fat starts to render; add 2 tablespoons of oil, the ground pork and beef, and the ham, breaking up with the back of a spoon. Cook until browned, about 5 minutes. Add the chopped onion, the peeled garlic, the freshly ground black pepper, the thyme, marjoram, cloves, and cumin, stirring frequently with a wooden spoon. Once the meat is well seasoned, add the diced carrots, the potatoes, the olives, and the capers.

Add about 2 cups turkey or chicken stock and cook until, the carrots and potatoes are cooked, stirring occasionally so that it does not stick to the bottom of the saucepan. Add salt to taste.

Add the pecans, peanuts, raisins, apples, always checking that the filling is moist (add more stock if needed). Add more salt if needed. Add the peas and cook for 3 minutes. Remove from the heat and let cool thoroughly before stuffing the turkey.

Preheat the oven to 350 degrees. Fill the turkey with the stuffing and use a wooden skewer or a needle and thread to close it tightly. Place the turkey breast side down on large deep roasting pan. Add the Coca Cola, brandy and 2 cups stock or water. Cover tightly with aluminum foil and roast for 1 hour. Remove the foil and flip the turkey breast side up. Put it back into the oven and cook, uncovered, for about 1 1/2 hours, basting it with the liquid every once in a while until it gets a caramelized or golden light brown color.

When the turkey is done, remove it from the oven and transfer to a large serving dish. Keep the juices and strain them in order to prepare the gravy. Place 2 tablespoons of butter in a saucepan, once melted, add the sliced mushrooms and 1/4 cup sifted flour to form a roux and keep stirring over medium heat until it reaches a nice golden color. Add the strained turkey juices and cook for 5 - 8 minutes.

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