Pavo Salvadoreño (Salvadoran Turkey)
This turkey dish can be served one of two ways:
- Serve the turkey sliced as a roasted turkey. Use the gravy as a warm side dish with mashed sweet potatoes. Or, my favorite way:
- Slice the turkey and serve it as an open-faced sandwich with a French Bread baguette, slathered with the turkey sauce. - YES, this is a traditional Salvadoran dish, bread and all. The open-faced sandwich has your choice of light or dark meat, 3 slices of tomatoes, 3 slices of cucumber, 4 slices of radishes, 2 stems of watercress, and the sauce poured over the top of the sandwich.
1 whole turkey, 12 Pound
1 pound prunes
1 cup capers
1 cup white wine
8 whole white onions, sliced
6 whole green peppers, sliced
10 medium tomatoes, roasted
5 cups chicken stock
salt, to taste
pepper, to taste
- Preheat oven to 350 degrees.
- Place whole turkey in a roasting rack and put in a roasting pan.
- Put all the ingredients in the pan to cook with the turkey.
- Cover the bird with foil and roast for a minimum of 2 hours until done. Check with meat thermometer - 170 degrees.
- Remove turkey from pan.
- Pour off mixture in roasting pan, including turkey drippings, into a blender and liquify.
- Put the sauce into a bowl and serve as a salsa or gravy.