Turkey al Pastor

Carlos Lieja
Turkey at the Christmas dinner is a must, prepare this incredible turkey with a typical pastor marinade, very common in tacos in Mexico, made with ancho chili, guajillo chili, achiote, pineapple juice, and spices. This turkey is filled with pork, canned pineapple, and cilantro. It's a fantastic idea to change the typical turkey every year.
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Ingredients
14
Servings
  • 1/4 cups white vinegar, for pastor sauce
  • 200 grams achiote, for pastor sauce
  • 3 guajillo chiles, cleaned, deveined, soaked in hot water, for pastor sauce
  • 3 ancho chiles, cleaned, deveined, soaked in hot water, for pastor sauce
  • 1 tomato, roasted, for the pastor sauce
  • 1/2 onions, for pastor sauce
  • 3 cups garlic
  • 1/2 teaspoons cumin, for pastor sauce
  • 3 cloves, for pastor sauce
  • 1/2 cups pineapple juice, for pastor sauce
  • 4 allspice berries, for pastor sauce
  • 1/2 cups canned pineapple, for pastor sauce
  • 2 tablespoons coarse salt, for pastor sauce
  • 1 cup bacon, finely chopped, for filling
  • 4 tablespoons garlic, finely chopped, for filling
  • 1/2 cups onion, finely chopped, for filling
  • 1 kilo ground pork
  • 2 cups canned pineapple, cut into medium cubes for filling
  • 1/4 cups fresh cilantro, finely chopped, for filling
  • 1 tablespoon cumin powder, for filling
  • 1 tablespoon clove powder, for filling
  • 1 cup canned pineapple syrup, for filling
  • 1 tablespoon salt, for filling
  • 1 tablespoon pepper, for filling
  • 1 turkey, clean, without giblets (6 to 8 kg)
  • 1/2 pineapples, cut into half-moons
  • fresh cilantro, for decoration
  • white onion, sliced into rings
Preparation
50 mins
6h 50 mins
Low
  • Preheat the oven to 250° C.
  • For the marinade, blend all the ingredients for the pastor sauce until you achieve a smooth and creamy paste. Place the turkey on a tray and marinate for 3-4 hours with the previous mixture, basting occasionally.
  • For the filling, heat a skillet over high heat and add the bacon, cook until it releases its fat, then add the garlic and onion, add the meat and cook for 10 minutes. Add the pineapple, cilantro, cumin, clove, syrup, and season with salt and pepper.
  • Remove the turkey from refrigeration and fill it with the previous preparation. Tie the legs with hemp string, and using a brush, baste with more of the marinade blended earlier. Cover with aluminum foil and bake for 30 minutes, remove the foil and bake for an additional 2 hours and 30 minutes or until well cooked and the skin is golden brown.
  • Heat a grill over high heat, grill the pineapple until it has a golden color. Set aside.
  • Serve the turkey and decorate with the grilled pineapple, onion slices, and whole cilantro leaves.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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