Thanksgiving Haitian Turkey Recipe

Marinate the turkey in a large vessel and pound garlic with a pinch of salt, 5 sprigs thyme, 5 sprigs parsley and oregano in a pounder or food processor. Transfer them to a bowl to add 1 tablespoon vinegar, lemon juice and 2 teaspoons water. Keep them aside.


Peeled cloves garlic 8 numbers
Salt to taste
Sprigs flat- parsley leaf- 8
Sprigs thyme- 8
Sprigs oregano- 2
Fresh lemon juice-1 cup
Apple cider vinegar- 2 tablespoons
Brined or Kosher turkey, trimmed of skin and excess fat, neck and giblets reserved, well rinsed, -- 20 pounds
Limes halved- 6 number
Adobo-- 2 tablespoons
Black pepper freshly ground
Finely chopped ham --1/3 cup
Scotch bonnet peppers, diced-- 2
Sweet small peppers known as cachuchas or Ajicitos Dulces-- 8
Cubanelle pepper, seeded and cut into 1/3-inch dice-- 1 large
Finely chopped Red onion --1/2 cup
Manzanilla olives with pimento, finely chopped-- 1/4 cup
Finely chopped Capers-- 20
Dry Red wine-- 1 bottle
Ground Achiote-- 1 teaspoon
Tomato paste-- 6 ounces
Extra Virgin Olive Oil-- 2 tablespoons
Chicken stock or broth-- 2 cups
Peeled and thinly sliced Red Onion-- 1/2
Red Bell Pepper thinly sliced-- 1/2

Make slits all over the turkey (including legs and wings) 0.5 inch to 1.50 inches deep about 0.5 inches apart and widen the slits with spoon or fingers. Rub lime well over the turkey. Sprinkle adobo and season with salt and black pepper to taste.
Strain the garlic- herb puree in a sieve and preserve the liquid. Place the puree in a mixing bowl and add chopped ham, chopped onion, sweet peppers, olives and capers. Mix well.

Press large pinches of the hot pepper mixture into turkey slits. If any excess remains, place them in cavity. Put the turkey on a deep nonreactive pot and add massage well the preserved garlic puree juice on the top. Pour wine over turkey, cover and refrigerate overnight.

Heat oven to 3750 Fahrenheit
Add tomato paste, olive oil chicken stock and remaining tablespoon vinegar with 3 cups of wine liquid.
On a roasting pan place turkey, red bell pepper and sliced onion with remaining parsley and thyme. Pour half of the wine over the turkey preserve balance for basting.
Roast the turkey with breast side up, and baste in every 15 minutes till it is done.
Then remove from fire and cover with foil for twenty minutes before carving.
Strain pan juices in to a small vessel and serve drippings as gravy by discarding the fat.

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