Spicy Taino Guanaho Wild Turkey Recipes

Steps:

• Wash the turkey parts, pat dry and remove the skin. Place in a deep square pan and set aside. In the belly of a mortar, combine garlic, salt, oregano, and black peppercorns. Press down with the pestle until garlic is crushed and peppercorns are cracked, then add the chili peppers, minced ginger, and saffron threads. Slowly pound the mixture until achieving a paste and incorporate the oil slowly. At the same time, stir with a spoon to break down the paste.
• Spread the mixture evenly over the turkey parts, lifting the chicken pieces to ensure distribution of the marinade to the bottom of the turkey parts. Sprinkle all parts with paprika. Cover and refrigerate overnight. If no mortar and pestle is available, execute the steps in a blender set on low speed until all the ingredients are coarsely chopped, then remove the canister, add the oil and shake or stir to break down the paste and blend the ingredients.
• In a preheated deep skillet, over low-to-medium heat, arrange marinated turkey pieces side by side and brown the turkey on all sides. Spread the chopped onions, chopped tomatoes, and drizzle the burgundy over the chicken parts.
• Cover and finish cooking on low heat for approximately 35 minutes. Remove from heat and sprinkle chopped cilantro on the chick prior to serving. You may serve directly from the skillet.
• Garnish with lemon wedges.

Steps:

• In a small bowl mix the tahini, water and lemon juice until creamy (it should look like smooth cake batter) and set aside. In a saucepan, heat the olive oil and sauté the garlic for 1 minute, then add the cilantro and hot chilies and stir for another minute. Pour in the tahini mixture and whisk to combine. Season with salt to taste. It should be a creamy pourable consistency-add a small amount of water if needed. Allow to simmer for 5 minutes to let the flavors mingle. Remove from heat and stir in the toasted pine nuts. Serve hot.

Steps:

• Fill a saucepan with water, and bring to a boil. Place tomatoes in boiling water, and cook for 3 to 5 minutes, or until skins begin to crack and peel. Remove from water, cool, and peel.
• Puree tomatoes with ginger and garlic in a food processor or blender.
• Place tomato mixture, sugar, vinegar, onions, and golden raisins in a large saucepan. Season with mixed spice, chili powder, paprika, and curry paste. Simmer over medium heat until thick. Refrigerate until ready to use.

Steps:

• Rinse the bird and pat dry inside and out.
• Brown 8 slices of bacon in a skillet `until CRISP, then drain reserving the drippings.
• Saute the onions and celery in the bacon drippings in a skillet until brown, and add cup of water and simmer for 5 min...
• Combine the stuffing mix, bouillon cube (dissolved in cup of hot water), cup burgundy, onion and crumpled bacon in a bowl mixing well.
• Stuff and truss the turkey.
• Place the bird in a roaster and arrange 4 slices of bacon across the breast. Wrap 1 bacon slice around each leg and cover tightly with foil.
• Place the lid on the roaster and bake at 300 for 4 hours.
• Pour remaining burgundy over the turkey and bake uncovered for 40 more min. basting every 10 min.
• Let stand for 10 min. before slicing and serve.

Steps:

• Mix all ingredients except turkey, pot and peanut oil to make a marinade.
• Let stand overnight in refrigerator.
• Use meat injecting needle to inject all through turkey.
• Put turkey and marinade in a large plastic bag and keep in the refrigerator for 1 to 3 days.
• Remove in time to bring to room temp before cooking.
• Heat oil in a 40-60 quart pot to 325F (Use candy thermometer).
• Immerse turkey completely and cook for 4 minutes per pound.
• Place a pie tin with holes in the bottom, in the bottom of the deep fryer to prevent sticking.

Steps:

• Preheat oven to 350°F.
• Insert thermometer into the thickest part of the breast or thigh without touching bone.
• Sprinkle the bird with as much soy sauce as you would like (and then add more).
• Season the turkey with pepper.
• Cover turkey loosely with foil and bake for an hour.
• Baste the bird frequently with the frozen orange juice concentrate until it is gone.
• Finish cooking, covered, until thermometer reads 170°F.