Festive Al Pastor-Style Roast Turkey (Pavo Navideño al Pastor)

Today, I'm excited to share with you a festive recipe that will elevate your holiday table to the next level: a delicious Al Pastor-Style Roast Turkey. This Mexican-inspired dish infuses traditional al pastor flavors into a juicy turkey, creating an unforgettable feast for you and your loved ones. Gather your ingredients, and let's begin!

Ingredients:

- 1 whole turkey, defrosted, well washed and dried

- 1 whole pinapple

- Ginger powder

- Oregano

- Cinnamon powder

- Achiote (annatto paste)

- Bay leaves

- Ground cumin

- Ground cloves

- Black pepper

- Guajillo chilies, de-seeded

- Pineapple juice, prefer fresh or bottled without added sugars

- 1 orange

- Apple cider vinegar

- Chicken broth, homemade or store-bought

- Mayonnaise

- Butter

- Honey

- Lemon juice

- Rice (for stuffing)

- Tomato broth with chicken flavoring

- Garlic paste

- Onion

- Cooking oil

- Salt

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Prep Time: 2 hours

Cook Time: Depends on the size of the turkey (approximately 15 minutes per pound at 325°F/165°C)

Total Time: Varies

Equipment: Blender, roasting pan, aluminum foil, kitchen twine, basting brush

Servings: Depends on the size of the turkey

Instructions:

1. Blend It Up:

Place the ginger, oregano, cinnamon, achiote, bay leaves, cumin, cloves, black pepper, and the de-seeded guajillo chilies into a blender. Add in the pineapple juice, the juice of one orange, and apple cider vinegar, blending until smooth.

2. Prep the Turkey:

Separate the skin from the meat of the turkey, working around the breast, legs, and neck area. Using clean gloves, rub a portion of the al pastor marinade under the turkey skin, reserving some for basting later. Cover the turkey with plastic wrap and let it rest overnight in the fridge.

3. Make the Stuffing:

In a skillet, heat cooking oil and toast the rice until golden brown. Add chopped onions and continue to cook. Stir in garlic paste and hydrate with chicken broth and water. Add tomato broth with chicken flavoring and cook until the rice is half-done.

4. Stuff and Ready to Roast:

Remove turkey from the fridge and fill the cavity with the half-cooked rice and diced pieces of pineapple. Truss the turkey legs with kitchen twine. Place the turkey in a roasting pan and cover with aluminum foil. Bake according to the size of your turkey and the instructions on the oven.

5. Create the Basting Sauce:

Mix the reserved al pastor marinade with lemon juice, mayonnaise, honey, and melted butter to create a basting sauce. Baste the turkey at intervals during roasting to keep it moist and flavorful.

6. Serve and Enjoy:

Once the turkey is fully cooked (internal temperature reaches 165°F/74°C), remove from the oven and let it rest before carving. Serve the Al Pastor-Style Roast Turkey with your favorite sides for a festive meal.

Cooking Tips:

- If you prefer, you can brine your turkey the night before for extra moisture.

- Keep the turkey covered with foil during the first part of roasting to prevent the skin from burning. Remove the foil towards the end to crisp up the skin.

This recipe was brought to you by Lorentix Channel. To watch the full process and pick up more tips, visit their YouTube channel: https://www.youtube.com/@lorentix

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Turkey Breast Al Pastor with Pineapple Stuffing