Mexican Christmas Turkey (Pavo Navideño)
Pavo Navideño is traditional Mexican turkey dish that has a great history behind it. During the winter solstice, the Aztecs celebrated the so-called Panquetzaliztli, in which the god Huitzilopochtli was celebrated for his triumph over the goddess of the moon, Coyolxauhqui. At this festival, the main dish was guajolote, the Spanish term for wild turkey.
Pavo Navideño is similar to the American Thanksgiving turkey recipe, but is often stuffed with a mix of ground pork seasoned with fruits which can include apple, cherry, raisins and dates.
This turkey is especially popular around the holidays (Christmas) and often becomes a friendly competition between families to see who can make the biggest and best turkey!
Mexican Christmas Turkey (Pavo Navideño)
Ingredients
- 1 turkey 5-6 kg/ 11-13 lbs
- extra virgin olive oil
- salt and ground black pepper (to taste)
- 1/2 cup white wine
- 4 tablespoon vegetable oil
- 12 slices bacon
- 1 onion chopped
- 3 garlic cloves finely chopped
- 2 lbs ground pork meat
- 1/2 cup ham chopped
- 1/2 cup almonds chopped, skinless
- 1/2 cup prunes chopped
- 4 apples chopped
- 3/4 cup parsley chopped
- 1/2 cup sweet sherry
For the sauce:
- 2 cups drippings from the roasted turkey
- 1 1/2 tablespoons flour
- salt (to taste)
- ground black pepper (to taste)
To garnish:
- lettuce leaves
- 1 red tomato
- 1 cucumber
Instructions
- Wash the turkey and remove the gizzards, liver and neck. Then dry it with a kitchen towel.
- Spread olive oil on every side of the turkey and season with salt and pepper.
- Place them neatly on a baking sheet and use a syringe to infuse the turkey with white wine.
- Preheat the oven at 220 ° C/ 430 ℉.
How to Make the Stuffing:
- Heat up 4 tablespoons of oil in a frying pan and fry six slices of chopped bacon until fragrant and lightly brown, then set aside.
- In the same pan fry the the onion and garlic until translucent. Then add the ground pork and ham and fry until it starts to brown.
- Mix in the almonds, prunes, apples, celery and 1/2 cup (125 ml) of sweet sherry.
- Bring to a boil over low heat until the mixture has reduced a little.
- Remove from heat and allow it to cool.
- Stuff the turkey with this meat mixture and sow the opening shut using a needle and kitchen thread.
- Tie the legs and wings together to prevent them from spreading out during cooking.
- Cover the turkey breast with the six slices of bacon. Then cover the baking tray with aluminum foil. Place the turkey in the oven and bake for approximately 5 ½ hours (1 hour/ kilogram, or 30 minutes/ pound).
- Baste every 40 minutes with the juice that drips from the turkey and cover again.
- Half an hour before it is ready, remove the foil so that the top browns (if it is very dry, pour half a cup of water mixed with half a cup of white wine).
- When ready, remove from the heat and leave to rest at room temperature for 20 minutes before serving.
How to Make the Sauce:
- To prepare the sauce begin by pouring the turkey juices left from baking into a small pot.
- Take a tablespoon and a half of flour and mix a little of the liquid with it. Once dissolved, mix with the rest of the juices, stirring well.
- Bring the mixture to a simmer and let it boil for 3 minutes or until it thickens slightly, stirring continuously to prevent clumps.
- Season with salt and pepper, if necessary.
- To serve, bring the turkey to the table on a tray decorated with lettuce leaves and slices of tomato and cucumber. Serve with the prepared sauce.
Enjoy!
Notes
Related: Mixiotes de Pollo
Related: Roasted Mexican Chicken
Related: Chicken Quesadilla with Pico de Gallo
Related: Arroz Verde (Mexican Green Rice)
Related: Chicken Chili with Corn
Related: Pulled Chicken Tacos with Tomatillo Salsa
Related: Most Popular Mexican Foods
