Thanksgiving is not only about the food, but also about the experience and the moments you create around the dinner table. Latinos don't usually need a particular reason to plan a family get-together, but Thanksgiving is the perfect excuse to combine some of our Latin flavors with an American custom.
In most homes, the Thanksgiving menu often features classic recipes like turkey and mashed potatoes. To help you host your perfect Día de las Gracias with a Latin twist, we asked Chef Silvana Salcido Esparza, owner and chef of Barrio Café in Phoenix and Barrio Queen in Scottsdale, AZ to share one of her favorite turkey recipes for the holiday.
- 1 teaspoon olive oil
- 1 teaspoon shallots, minced
- 2 cloves garlic, minced
- 1 1/2 tablespoons tomato paste
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1/2 cup white wine
- 4 tablespoons cold butter, cut into 8 equal pieces
- 1 tablespoon sugar
- 1/4 cup Tabasco® Chipotle Pepper Sauce
- 1 cup Até de Guayaba (guava paste) or membrillo (quince paste)
- 1 large turkey (approx. 20 lbs)
- 2 cups turkey or chicken stock, more as needed
In medium sauté pan over medium heat, add oil and shallots; sauté until shallots start to turn translucent. Add garlic and continue to sauté until garlic starts to soften. Work in tomato paste by constantly scraping bottom of pan, preventing paste from burning, for 30 seconds. Add salt and pepper and continue to sauté for one minute. Deglaze pan with white wine and simmer until it reduces by half. Add 1 piece of butter, sugar, Tabasco Chipotle Sauce and guava (or membrillo); whisk and bring to a simmer, then reduce to low for two minutes. Allow glaze to cool to room temperature before using.
Preheat oven to 325°F and place rack on lowest position.
Discard turkey giblets and neck. Rinse turkey with water and pat dry. Place remaining butter under skin of turkey. Rub skin with glaze; season with salt and pepper. Position aluminum foil tent over turkey. Pour stock into bottom of roasting pan. Cook for approximately 4 hours, basting every 30 minutes with glaze and pan drippings, adding more stock if needed. Remove foil after 2 hours and 30 minutes. Continue cooking and basting until a thermometer placed in meaty part of thigh reaches 180°F.
Let turkey stand for 20 to 30 minutes before carving.