Holiday Turkey with Chilaca Chiles Recado
This Mexican chile pepper is called “Chilaca” when used fresh. In California the Poblano chile is often called Pasilla. Since most of these are bought and distributed from California this mislabeling often carries over into the supermarkets nationwide causing a lot of confusion. This chile is very mild and is usually consumed in the dry form to make the famous Mexican ‘mole’ sauces.
Ingredients:
22 dried chilaca chiles
5 pasilla chiles (can substitue with dried chipotle)
2 Tbsp. black peppercorns
5 whole cloves
1 Tbsp Mexican oregano
2 Tbsp distilled vinegar
2 Tbsp kosher salt
2 1/2 oz. garlic oil
1 (12-lb) whole turkey, giblets and neck removed
Instructions:
Toast chiles in a 325° F oven just until they become fragrant. Cool and remove seeds and stems. Pulse in a food processor until well ground.
In a spice grinder, mill chiles, black pepper, cloves, and oregano. Transfer to a bowl and add vinegar, salt, and oil to make the recado paste.
Coat the turkey with a thin layer of recado paste. Cover and allow the turkey to marinate in the refrigerator about 10-15 hours.
Fold the turkey wings under the back of the turkey and return legs to the tucked position. Turkey may be cooked in a 325° oven or cooked on a rotisserie. If roasting in the oven, cook for approximately 3 hours or until the internal temperature of the turkey reaches 170°F in the breast and 180°F in the thigh.
If cooking by rotisserie, thread the turkey evenly onto the rotisserie-spit fork using a counter weight to achieve an even balance. Place a drip pan in the center of the grill beneath the area where the turkey juices will drip. Cook the turkey over indirect medium heat in a covered rotisserie. Replenish briquettes with about 15 briquettes every hour as neeeded to maintain medium heat.
Cook until the internal temperature of the turkey reaches 170°F in the breast and 180°F in the thigh (about 3 hours).
Allow the turkey to rest for about 15 minutes prior to carving. Place on a platter and garnish with chili peppers, orange, and avocado slices.
Makes 15 servings.
From the National Turkey Federation.