Pavo Salvadoreño/ Salvadoran Turkey

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Turkey 17lbs or less

Items needed:
1 bag of tamale mix (relajo) with extra pumpkin and sesame seeds to taste
1 green bell pepper
1 red bell pepper
6 Roma tomatoes
3 celery stalks
6 garlic cloves
1/2 onion
1 tsp of cumin
1/4 tsp ground cinnamon
1 pinch of nutmeg
Salt, pepper, Chicken flavor powder (knorr) to taste
1 Chile Pasilla
1 Chile guajillo
2 cups of chicken broth
Mustard
Prunes
Green olives
Capers and 1 can of beer (optional)
1 stick of butter

In the blender:
onion
3 garlic cloves
1 bell pepper
Cinnamon
Seeds
Tomatoes
Nutmeg
Knorr
3 chiles (seeded)
Some of the Chile water


Blend well and taste test. Add 2 cups of chicken broth to make more sauce
Pour over turkey, cover well with aluminum.

Night before:

Wash the Chiles and then leave in water over night/ or you can boil them the day of.
Toast the seeds on a pan.
Wash turkey with salt. (Scrub a dub dub)
Clean it out and take off fatty parts
Cover roasting pan with aluminum (so nothing burns the pan)
Rub mustard all over the turkey, in the butt and in the skin and bath in mustard/ chicken broth mixture
You can pour the sauce over as well if you have it ready
Leave turkey covered overnight in the fridge (beer is optional)

The morning of:

Preheat the oven at 375*F for one hour.
Reduce to 350*F before putting covered turkey in the oven. Baste every hour and flip over ever 1.5 hrs
Uncover for about 40 min pour melted butter and increase to 375 degrees to make it crispy on top.