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There are more ways to enjoy turkey than as part of the traditional mashed-potatoes-and-stuffing feast you’ve grown up with.
That’s why Carlos Rodriguez, executive chef of Orinoco in Boston, reinterpreted a Latin American favorite to put a new spin on the season’s favorite dish. “It’s turkey like you’ve never had it before,” Rodriguez said. “Barbecue meets Latin fusion, meets the best turkey sandwich you’ve ever had.”
Rodriguez’s inspiration comes from El Salvador. His Slow-Roasted Turkey Con Pan with Sundried Tomato and Apricot Jam is based on a tender, savory Salvadoran favorite called “Panes con Pavo.”
This turkey is perfect for a crowd and serves 12, which is why Rodriguez uses the generously sized Culinario Series 16-quart Deep Roaster from Princess House to braise four full-sized turkey breasts.
“Not every roaster works for braising,” Rodriguez said, “but this one is perfect because of its depth, even heat distribution, and glass lid.”
Slow-Roasted Turkey Con Pan
- 6 tablespoons olive oil
- 4 teaspoons black peppercorns
- 4 teaspoons sesame seeds
- 2 teaspoons dried oregano
- 1/2 can chipotle peppers in adobo sauce
- 10 cloves garlic
- 8 dried bay leaves
- 8 dry guajillo peppers
- 4 cups water, divided
- 6 bottles Latin beer
- Culinario Series Healthy 16-quart Roaster with rack
- 4 large turkey breasts (about 8 pounds each), halved lengthwise
- Salt, to taste
- Freshly ground black pepper, to taste
- 6 medium tomatoes, cored and chopped
- 1 small yellow onion, chopped
- 2 green bell peppers, cored, seeded and chopped
- 12 crusty Italian bread loaves (6 inches each), ends trimmed, halved lengthwise
- 1 small yellow onion, thinly sliced
- 2 bunches watercress
- Sundried Tomato and Apricot Jam (recipe below)
In blender, puree oil, peppercorns, sesame seeds, oregano, chipotle peppers, garlic, bay leaves, guajillo peppers, and 1 cup water.
In roaster, combine puree and beer. Add rack and enough water so that sauce just covers the top of the rack. Bring to a boil. Season turkey with salt and pepper and add to roaster on top of rack. Reduce heat to simmer, then cover and braise until turkey is tender, about 2 hours.
In blender, puree tomatoes, chopped onion, bell peppers, and 1 cup water. Transfer turkey to plate (leave sauce in pot); let cool.
Add puree to sauce in pot; simmer over medium-high heat, stirring often, until thickened, about 45 minutes.
Discard skin from turkey; tear meat into thick pieces. Stir turkey into sauce, reduce heat to low, and cook 5 minutes.
Season with salt and pepper to taste. Divide stew between loaves; garnish with sliced onions, watercress, and jam.
Sundried Tomato and Apricot Jam
- 3 medium onions, halved lengthwise, thinly sliced crosswise
- 3 tablespoons unsalted butter
- 1/3 cup sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 can chipotle peppers in adobo sauce
- 2 cups dry white wine
- 1 cup sherry vinegar
- 1/2 cup packed dried apricots, thinly sliced
- 1 cup drained oil-packed sundried tomatoes, chopped
In medium saucepan, cook onions, butter, sugar, salt, pepper, and chipotle peppers, covered, over low heat, stirring occasionally, until onions are soft and pale golden, about 30 minutes.
Add wine, vinegar, apricots, and tomatoes and simmer, uncovered, stirring occasionally until thick, 20-30 minutes. Serve with turkey.
Note: Jam can be made in advance and stored in refrigerator.