Ingredients
-
1 turkey5 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 Onionchopped
-
3 garlic clovesskinless finely chopped
-
1 kg ground pork meat
-
1/2 cup hamchopped
-
1/2 cup almondschopped skinless
-
1/2 cup pruneschopped
-
4 appleschopped
-
3/4 cup celerychopped
-
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 tomatosliced
-
1 cucumberpeeled
Directions
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:
- Wash the turkey and remove the gizzards, liver and neck then dry with a kitchen cloth.
- Spread everything with olive oil and season with salt and pepper.
- Arrange in a baking sheet and inject the white wine with a syringe.
How to Make the Filling:
- In a frying pan with four tablespoons of oil fry six slices of chopped bacon, in addition to the onion and garlic.
- Add the pork and ham. Fry until it starts to brown.
- Then, integrate the almonds, prunes, apples, celery and sherry.
- Bring to a boil over low heat until the mixture has dried a little.
- Remove from heat and let warm up
- Fill the turkey with this and close the opening by sewing with needle and kitchen thread.
- Tie the legs and wings to prevent them from opening.
- Place the six slices of bacon on the breast so that it is covered.
- 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.
- At this time, uncover every 40 minutes to bathe the meat with its own juice, covering again.
- 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).
- When ready, remove from the heat and let stand for 20 minutes before taking it to the table.
How to Make the Sauce:
- Deglaze (scrape with a spoon) the bottom of the tray where the bird was baked to loosen what it released.
- Pour that liquid until you get two cups and place in a small pot.
- 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.
- Simmer and let it boil for 3 minutes or until it is a little thick, while continuing to shake.
- 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 sauce.
