Yucatan-Style Turkey
I made this with the legs, thighs, and wings of a decent tom. Gauge your cooking times off this. A jake or domesticated turkey will take less time to cook, and an older longbeard more. Needless to say, this recipe is more about method than meat choice. The Yucatecans also do this same dish with chicken and venison, and anything you think might taste good here will work. Serve your turkey with tortillas or rice, along with a fresh salsa if you want, cilantro, and maybe some roasted and sliced poblano peppers. Chopped chives mixed with the cilantro is a good idea, too.
I made this with the legs, thighs, and wings of a decent tom. Gauge your cooking times off this. A jake or domesticated turkey will take less time to cook, and an older longbeard more. Needless to say, this recipe is more about method than meat choice. The Yucatecans also do this same dish with chicken and venison, and anything you think might taste good here will work. Serve your turkey with tortillas or rice, along with a fresh salsa if you want, cilantro, and maybe some roasted and sliced poblano peppers. Chopped chives mixed with the cilantro is a good idea, too.
- sauce
- 2 heads garlic
- turkey
- drumsticks (thighs and wings from a turkey)
- gizzard and heart of a turkey cut in chunks ((optional))
- 1/2 cup achiote paste
- 2 teaspoons salt ((smoked salt if you have it))
- 2 tablespoons melted lard or vegetable oil
- 1/3 cup seville orange juice ((see above))
- 1 white or yellow onion (quartered)
- 3 roma tomatoes ( sliced in half lengthwise)
- 2 tablespoons lard or vegetable oil
- 1 tablespoon oregano ((mexican if you can get it))
- 1 teaspoon achiote verde ((optional))
- 2 sprigs fresh epazote ((optional))
- 1/4 cup achiote paste
- 1 or 2 chipotles in adobo ((optional))
- masa harina (only if you are making your own achiote paste)
- Carbohydrate 4.229975 g
- Cholesterol 254.18375 mg
- Fat 14.314575 g
- Fiber 0.276499988287687 g
- Protein 85.0927625 g
- Saturated Fat 4.93628 g
- Serving Size 1 1 people (404g)
- Sodium 370.3425 mg
- Sugar 3.95347501171231 g
- Trans Fat 1.9793275 g
- Calories 508 calories
Step-by-step
- To get the turkey ready, you can brine it at a ratio of 1/4 cup kosher salt to 1 quart of water for a few hours if you want. Definitely do this for old turkeys.
- Next mix all the remaining turkey ingredients together to make a mixture that has the consistency of BBQ sauce. Coat the turkey pieces with it and marinate in the fridge at least 30 minutes, and up to a day.
- If you want to save time, while the turkey is marinating, you can char the 2 heads of garlic, onion, and tomatoes on the grill. Or you can do it all at once. Obviously, a wood-burning grill is best, but any type will be fine. You want a good char on all the vegetables. Char only the cut side of the tomatoes. Get some good char marks on the turkey, too, but don't worry about cooking the pieces all the way through -- that's what the braising is for.
- Once everything is nicely charred, set it aside.
- To make the sauce, roughly chop the onion and tomato, and peel the cloves of 1 head of garlic, plus at least 4 more cloves from the second head. I like to use all of both heads of garlic. In a large, heavy pot or Dutch oven, cook the vegetables in lard or vegetable oil over medium heat for about 5 minutes, stirring occasionally.
- Remove from the heat and move everything into a blender or food processor.
- Add to this the oregano, achiote paste and epazote (if using), the red achiote paste, chipotles and about a cup or so of water. Puree until more or less smooth.
- Put the turkey pieces into the pot and cover with the sauce. Pour some more water into the blender to get every bit of the sauce stuck to the sides and pour that into the pot, too. You want the turkey to just barely be submerged. Bring this to a simmer and add salt to taste.
- Cover the pot and simmer gently over low heat, stirring once in a while, until the turkey is tender. A domesticated turkey should take 45 minutes or so, a jake maybe an hour or 90 minutes, and an old tom up to 3 hours.
- By now the sauce should be plenty thick. If it is not, whisk in some masa harina until it thickens to the consistency of BBQ sauce.
- To serve, you have a few choices. You can lift away large pieces of turkey from the bones (make sure to remove all the drumstick tendons!) and serve in the sauce with rice or tortillas. Or, if you want to go the taco route, shred the meat more fully. Top with any of the accompaniments listed in the headnotes.
My Yucatan-Style Turkey Adventure: A Culinary Journey
As a busy professional woman, juggling work, social life, and a desire to eat healthy and delicious meals, I'm always on the lookout for recipes that are both satisfying and time-efficient. Recently, I embarked on a culinary adventure with a Yucatan-style turkey recipe, and let me tell you, it was an absolute triumph! This wasn't your typical Thanksgiving turkey; this was a vibrant, flavorful explosion that transported me straight to the heart of the Yucatan peninsula.
The beauty of this recipe lies in its simplicity and adaptability. It's a celebration of bold flavors – the earthy richness of the achiote paste, the smoky heat of chipotles (optional, but highly recommended!), the fragrant oregano, and the unique tang of epazote (if you can find it!). The process itself is surprisingly straightforward. The marinade, a masterpiece of smoky spices and savory ingredients, tenderizes the turkey and infuses it with incredible depth of flavor. I experimented with a combination of turkey legs, thighs, and wings. The result was succulent, fall-off-the-bone perfection. This versatile method works wonders on other meats as well. The Yucatecans often prepare it with chicken or venison. I can only imagine how amazing it would be with duck!
One of my favorite parts of this recipe was the charring process. Grilling the vegetables and turkey before braising added a beautiful smoky complexity that enhanced the dish's overall taste. Even though I don't have a wood-burning grill, my regular charcoal grill did the job well. The subtle char marks on the turkey brought out its natural flavors, transforming a standard braising recipe into something truly special. I served my Yucatan-style turkey with warm corn tortillas and a zesty salsa. The vibrant colors and the delightful array of textures and flavors created a culinary experience that was quite unforgettable. The tender turkey, paired with the flavorful sauce and fresh accompaniments, made this a meal to savor and remember.
Beyond the deliciousness, this recipe is incredibly forgiving. You can adjust the cooking time depending on the age and size of your turkey. An older, larger turkey will require a longer cooking time, while a younger one will be ready more quickly. The recipe also allows for experimentation and customization. Feel free to adjust the spice levels according to your preferences, adding more or fewer chipotles for a spicier or milder dish. The flexibility of this recipe makes it a perfect option for busy weeknights or special occasions.
This recipe is more than just a meal; it’s a journey. It’s a chance to explore a different culture through its food, to create something beautiful and flavorful in your kitchen, and to share a delicious meal with friends and family. The aroma alone will fill your home with warmth and the promise of deliciousness. The beauty of this dish lies in its ability to transform simple ingredients into something truly extraordinary, proving that even a busy lifestyle can accommodate culinary adventures and moments of pure gustatory delight.
Whether you're a seasoned home cook or a kitchen novice, I highly recommend giving this Yucatan-style turkey recipe a try. It's a recipe that's as versatile as it is delicious, offering a taste of the Yucatan's vibrant culinary heritage right in your kitchen. The rewarding process of creating something so delicious from humble beginnings is sure to leave you feeling fulfilled. The flavors are so rich and complex, the texture so tender. It was the perfect combination of comfort and adventure. I can't wait to make this again.
