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Oaxaca Style Turkey with Roasted Tomatillo Sauce
FOR THE TURKEY: Preheat oven to 400° F. Place breast skin side down, gently pull flesh from skin on half of breast. Remove tenderloin muscle from breast and scrape and tendons out with the back side of the knife. Cut tenderloins into workable pieces, place in food processor, add cream and eggs then pulse until smooth paste forms. Scrape mousse into a bowl and fold in pine nuts, oregano, roasted peppers, roasted corn, garlic, cumin, ancho and white scallions, season with salt and pepper. Spread mixture over center of breast, working out to sides leaving about 2 inches around the edge of breast free. Sprinkle cuitlacoche on mousse. Gently fold over breast that is not attached to skin. Roll until filling is covered. Pick up skin and pull over breast, then tuck underneath. Roll the breast up firmly in plastic wrap, making sure ends are sealed. Now roll entire thing in foil- again sealing well. Place rolled and wrapped breast in roasting pan and fill 2/3’s of the way up with hot water. Bake 1 1/2 hours, or until internal temperature is 160-165° F. Remove from pan, unwrap, brush with butter and sprinkle with chili powder and brown in oven for an additional 20 minutes. Remove from oven, let rest 15 minutes before slicing to serve warm with sauce or cool and refrigerate overnight. Slice cold and let come to room temperature to serve. (Great with fresh fruit salsa). While the turkey is cooking, prepare the sauce. FOR THE SAUCE: Preheat oven to 375° F. Cut tomatillos, red onion, garlic and jalapeños with vegetable oil and place in roasting pan. Roast for 20-25 minutes until all are soft and slightly browned. While warm, process in food processor, while slowly pouring olive oil until a smooth sauce of medium consistency is produced. Add honey and salt and pepper to taste. Keep warm until serving.