Subj : St. Oswald 07
To   : All
From : Dave Drum
Date : Mon Feb 22 2021 06:39:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Boricua Turkey By Oswald Rivera
 Categories: Poultry, Vegetables, Herbs, Beef
      Yield: 6 Servings
 
  8 1/2 lb Dressed-weight turkey
      5 cl Garlic; peeled
      6    Whole black peppercorns
      1 tb Oregano dried
      4 ts Salt
      1 c  Olive oil
      4 tb Paprika
    1/4 c  Vinegar
      3 tb Oil
    1/2 lb Ground beef lean
      1    Env Sazon Goya Natural and
           - Complete
    1/2 c  Stuffed olives w/pimento
      4 tb Capers
    1/2 c  Tomato
 
  Rinse and wash turkey, inside and out, and wipe dry. Do
  the same with the heart, liver and gizzard, and then
  chop innards coarsely. This will be combined with the
  ground beef when preparing the stuffing.
  
  Pound together the garlic, peppercorns, oregano and 3
  teaspoons salt in a mortar. Add 1/2 cup olive oil, 2
  tablespoons paprika, vinegar and combine. Rub the turkey
  with the seasoning inside and out---what my mother calls
  "adobar el pavo" (seasoning the beast). This should be
  done a day ahead (the turkey should be left overnight,
  in a covered pot, in the refrigerator). This will allow
  it to absorb the flavors.
  
  Heat oil in a frying pan or skillet. Add the ground beef
  and cook over high heat, stirring frequently, until the
  meat loses its color. Reduce heat to medium-low and stir
  in the sason accent, olives, capers, tomato sauce and
  remaining teaspoon salt. Cook for 20 minutes, stirring
  occasionally to complete cooking the stuffing.
  
  Remove from heat and let cool. Stuff the turkey loosely
  about three quarters full. Truss the turkey (sew or
  skewer together the neck and bind the legs.)
  
  Place the turkey in a roasting pan breast side down. To
  insure a golden brown exterior combine the remaining 2
  tablespoons paprika with the remaining olive oil in a
  small bowl. Brush the entire turkey with this mixture
  and roast in a slow to moderate oven (325ºF/165ºC)
  for 3 1/2 hours.
  
  To brown bird, raise temperature to 350ºF/175ºC during
  the last 25 minutes of cooking. This is an excellent way
  of cooking if in doubt as to the tenderness of the meat.
  
  Some people prefer covering the turkey with aluminum
  foil while roasting, and removing this during the last
  25-30 minutes of cooking time to brown the skin. I find
  that frequent basting during cooking gets the same
  results.
  
  Yield: 6 to 7 servings.
  
  RECIPE FROM: http://sofritomagazine.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "What I like to drink is wine that belongs to others." -- Diogenes
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