Baked Adobo Turkey

What does it include?

Ingredients

• 1 whole turkey, 4–5 kg, cleaned
• 4 guajillo chiles without seeds
• 4 ancho chiles without seeds
• 2 pasilla chiles without seeds
• 4 cloves of garlic
• 1 medium onion
• 2 red tomatoes
• 15 g dried oregano
• 10 g cumin
• 5 g black pepper
• 30 ml of white or apple vinegar
• 200 ml chicken broth
• 45 ml vegetable oil
• 30 g of salt
• Juice of 1 orange
• Juice of 1 lemon
• 1 bay leaf

How to prepare it step by step?

Preparation

1. Wash the turkey inside and out, dry with kitchen paper and place on a large tray.
2. Boil water and soak the guajillo, ancho and pasilla chiles for 10 minutes until soft.
3. In a frying pan, lightly roast the onion, garlic and tomatoes until they are toasted in color.
4. Blend the drained chiles with the tomatoes, onion, garlic, oregano, cumin, pepper, vinegar, broth and salt, until you obtain a thick marinade.
5. Rub the turkey with orange and lemon juice all over the surface, including the inside.
6. Spread the marinade generously all over the turkey, making sure to cover cavities and folds; reserve a little for baking.
7. Cover the turkey with plastic wrap or cover with an ovenproof bag and refrigerate for 8 to 12 hours to marinate deeply.
8. Preheat the oven to 180°C (350°F).
9. Place the turkey in a deep tray, add bay leaf and a splash of water or broth to the bottom to maintain moisture.
10. Cover with aluminum foil and bake for 2 hours.
11. Remove the aluminum, varnish with the reserved marinade and continue baking for 1 more hour or until golden brown and the internal temperature reaches 74 °C.
12. Rest the turkey 15–20 minutes before carving to preserve its juiciness.
13. Serve with rice, mashed potatoes or fresh salad.