Turkey with pasilla peppers

Votes: 1

Time: 5 hours 15 minutes
Complexity: easily
Servings: 8 - 10

Nutritional value per serving:

Serving size: 1 of 10 servings
Calories 794, total fat 29 G., saturated fats 7 G., proteins 89 G., carbohydrates 41 G., fiber 3 G., cholesterol 282 mg, sodium 1917 mg, sugar 30 G.

Don't underestimate the ability of a simple turkey to impress with its flavor. The dried pasilla peppers used in this recipe impart a smoky flavor rather than a spicy one. The flavor becomes richer and deeper, and the aromatic paste of agave nectar, roasted garlic, and fresh cilantro, rubbed onto the turkey before roasting, imparts a delicious brown color and piquant flavor to the skin. Leftover roasted garlic can be simply spread on bread and sprinkled with salt—it's absolutely delicious!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 organic turkey, 12 lbs (5.5 kg), patted dry (neck and giblets removed)
2-3 heads of garlic, tops cut off, exposing the cloves
6 dried pasilla peppers
2 ripe tomatoes, cut into 4 pieces
2 onions (1 cut into pieces, 1 cut into quarters)
1 tbsp. agave syrup
1/4 cup olive oil
2 tablespoons Dijon mustard
1/4 cup chopped fresh cilantro
0.5 cup chopped carrots
0.5 cup chopped celery
Chicken broth or water, as needed

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: turkey, carrot, celery, garlic, pasilla pepper, tomatoes, Agave nectar, Dijon mustard, cilantro

Cooking the dish according to the recipe:

Preheat oven to 200°C (400°F). Wrap the garlic in foil and roast on a baking sheet until soft, about 40 minutes. Let cool, then turn over and squeeze 20 cloves of garlic onto a plate (reserve the rest for another use).
Reduce oven temperature to 175°C.

Place the pasilla chiles on a baking sheet. Roast until fragrant and slightly softened, about 4 minutes. Transfer to a bowl, cover with water, and soak for 10-15 minutes; drain. Remove stems and seeds, if desired.
Place the chili peppers in a blender along with the garlic, tomatoes, finely chopped onion, agave syrup, 3 tablespoons salt, olive oil, and mustard; blend until smooth. Transfer to a bowl and stir in the cilantro.
Spread the prepared paste all over the turkey. Lift the skin on the breast and drumsticks and apply a small amount of the paste under the skin.
Place the turkey breast-side up in a roasting pan; stuff quartered onions, carrots, and celery into the cavity of the bird, then tie the legs together with twine.
Roast the turkey, basting it with any juices and rotating the roasting pan halfway through, until a thermometer inserted into the breast registers 165°F (74°C), about 3 hours. If the turkey becomes too dark, cover it with foil; add a little broth or water to the roasting pan to prevent the fat from burning.
Let the turkey rest for 30 minutes and carve.

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