Smothered Turkey

Name: Smothered Turkey (Pavo Estofado)
Cuisine: Puerto Rican
Ingredients: 10 teaspoons salt, crush and mix in a mortar; 2 tablespoons vinegar, crush and mix in a mortar; 7 cloves garlic, peeled, crush and mix in a mortar; 5 teaspoons whole dried orégano, crush and mix in a mortar; 12 peppercorns (whole black peppers), crush and mix in a mortar; 12 peppercorns (whole black peppers), crush and mix in a mortar; 8½ pound dressed-weight turkey; 4 bay leaves; 2 tablespoons water; 12 olives, stuffed with pimientos; 2 tablespoons capers; 1 pound small whole onions, peeled; 12 olives, stuffed with pimientos; 12 dry prunes, pitted; 12 cloves garlic, peeled and crushed; ½ cup white sweet or dry wine; ½ cup white sweet or dry wine; ¾ cup sugar (optional)

Pavo Estofado

Preparation info

Serves
8 to 10

Difficulty
Easy

Appears in

Puerto Rican Cookery

By Carmen Aboy Valldejuli

Published 1983

About

Ingredients

A

8½ pound dressed-weight turkey

Americas
Main course
Gluten-free
Puerto Rico
Caribbean

Method

Cut turkey into serving pieces. Wash, dry and season with ingredients included in B.
Place turkey pieces in a glass baking dish. Add giblets and ingredients included in C. Set in refrigerator overnight.
Next day, place in a large caldero or heavy kettle and bring rapidly to a boil. Cover, reduce heat to moderate and cook fo