Pavo Enchilado: The Perfect Recipe for Thanksgiving and Christmas
Enchilado Turkey is a flavorful twist on the classic Thanksgiving or Christmas roast. Marinated overnight with smoky guajillo, pasilla, and morita chiles, this turkey stays juicy and tender while delivering a rich, vibrant color and slightly smoky flavor.
Equipment
- 1 turkey blaster
- 1 food thermomether
- 1 baking trail
- 1 baking bag
- 1 foil paper if no using the baking bag
Ingredients
- 2 pieces morita chiles
- 8 pieces guajillo chiles
- 2 pieces pasilla chiles
- 1.5 oz achiote paste or 4 packets of Goya Culantro y Achiote
- 4 cups orange soda
- 1/4 piece onion
- 1 teaspoon cumin
- 1 tablespoon oregano
- 2 tablespoon cooking oil
- 1 tablespoon salt
- 1 piece apple
- 1/2 head garlic
- 4 cloves garlic
- 1 piece Whole Turkey
Instructions
- Toast the chiles: Heat a skillet and toast the chiles for 30 seconds on each side until fragrant, being careful not to burn them.
- Keep onion and garlic on the griddle until roasted or place them for a couple minute sin the air fryer.
- Rehydrate the chiles: Place the chiles in a bowl with hot water and let them soak for 8 minutes.
- Blend the marinade: In a blender, combine the rehydrated chiles with the remaining ingredients (except the apple and garlic head) until you get a smooth sauce. Strain the sauce to remove any seeds and skins.
- Separate the skin from the meat: Carefully use a spoon to separate the turkey skin from the meat, creating a pocket for the marinade without tearing the skin.
- Apply the marinade: Gradually pour the marinade between the skin and the meat, pushing it as far as you can reach.
- If using a roasting bag, place the turkey and marinade inside the bag. Add a tablespoon of flour to the bag, shake it to coat the sides, then place the turkey inside and pour the remining marinade.
- If using a roasting pan with aluminum foil, place the turkey in the pan, pour the marinade over it, making sure it’s fully covered, then cover tightly with foil to lock in moisture.
- Add extra flavor: Place quartered apple and half a head of garlic in the turkey cavity.
- Refrigerate: Seal the bag or cover with foil and refrigerate overnight, turning the turkey occasionally to ensure even marination.
- Preheat the oven: Set to 350°F (180°C).
- Roast with a bag or foil:If using a roasting bag, place the turkey in a baking pan with the breast side up and make a 4 cm (1 inch) cut at the top of the bag to let steam escape.
- If using aluminum foil, ensure the turkey is well-covered and place in the roasting pan.
- Roast the turkeyin the oven. The internal temperature should reach 165°F in the deepest part of the breast. For cooking time according to your tuekey weight check the notes.
- Let it rest before carving: Once out of the oven, let the turkey rest for 20 minutes before carving. This will help the juices settle for a tender result.
Notes
Here are approximate cooking times for roasting a turkey at 350°F (175°C), based on weight:
- 8 to 12 pounds: 2¾ to 3 hours
- 12 to 14 pounds: 3 to 3¾ hours
- 14 to 18 pounds: 3¾ to 4¼ hours
- 18 to 20 pounds: 4¼ to 4½ hours
- 20 to 24 pounds: 4½ to 5 hours
Nutrition
Nutrition Facts
Pavo Enchilado: The Perfect Recipe for Thanksgiving and Christmas
Amount per Serving
Calories
371
% Daily Value*
Fat
15
g
23
%
Saturated Fat
3
g
19
%
Trans Fat
0.1
g
Polyunsaturated Fat
4
g
Monounsaturated Fat
5
g
Cholesterol
155
mg
52
%
Sodium
831
mg
36
%
Potassium
531
mg
15
%
Carbohydrates
12
g
4
%
Fiber
1
g
4
%
Sugar
10
g
11
%
Protein
47
g
94
%
Vitamin A
314
IU
6
%
Vitamin C
2
mg
2
%
Calcium
39
mg
4
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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