Christmas Turkey (Guajolote)

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Christmas Turkey (Guajolote)

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1 turkey 5 to 6 kg
extra virgin olive oil
salt and ground black pepper
1/2 cup White Wine
4 tablespoon Vegetable Oil
12 slices bacon
1 Onion chopped
3 garlic cloves skinless finely chopped
1 kg 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 celery chopped
1/2 cup sweet sherry
For the Sauce:
2 cups turkey cooking liquid
1 1/2 tablespoons Flour
salt and ground black pepper
To Decorate:
Lettuce Leaves
1 red tomato sliced
1 cucumber peeled
  • Medium


  • For the Sauce:

  • To Decorate:



Traditional Guajolote is similar to American Thanksgiving turkey, but is often stuffed with a mix of ground pork seasoned with fried 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!

How to Make Guajolote:

  1. Wash the turkey and remove the gizzards, liver and neck then dry with a kitchen cloth.
  2. Spread everything with olive oil and season with salt and pepper.
  3. Arrange in a baking sheet and inject the white wine with a syringe.

How to Make the Filling:

  1. In a frying pan with four tablespoons of oil fry six slices of chopped bacon, in addition to the onion and garlic.
  2. Add the pork and ham. Fry until it starts to brown.
  3. Then, integrate the almonds, prunes, apples, celery and sherry.
  4. Bring to a boil over low heat until the mixture has dried a little.
  5. Remove from heat and let warm up
  6. Fill the turkey with this and close the opening by sewing with needle and kitchen thread.
  7. Tie the legs and wings to prevent them from opening.
  8. Place the six slices of bacon on the breast so that it is covered.
  9. Cover with aluminum foil, adjusting the edges of the tray well and baking at 220 degrees Celsius, calculating 1 hour of cooking for each kilo of turkey.
  10. At this time, uncover every 40 minutes to bathe the meat with its own juice, covering again.
  11. Half an hour before it is ready, remove the paper so that the top browns (if it is very dry, pour half a cup of water mixed with half a cup of white wine).
  12. When ready, remove from the heat and let stand for 20 minutes before taking it to the table.

How to Make the Sauce:

  1. Deglaze (scrape with a spoon) the bottom of the tray where the bird was baked to loosen what it released.
  2. Pour that liquid until you get two cups and place in a small pot.
  3. In a small pot, dissolve a tablespoon and a half of flour in a little of the liquid obtained and, already dissolved, mix with the rest by stirring well.
  4. Simmer and let it boil for 3 minutes or until it is a little thick, while continuing to shake.
  5. Season with salt and pepper, if necessary.
  6. To serve, bring the turkey to the table on a tray decorated with lettuce leaves and slices of tomato and cucumber.
  7. Serve with the sauce.

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