Summary of "Pavo relleno | Como hacer el pavo relleno"

Recipe: Pavo Relleno (Stuffed Turkey)

Presenter: Cooking with Angel

Note: Two turkey stuffing recipes are referenced but not detailed in the video; they are provided in the video description.

Defrost Turkey: Remove from freezer about 2 days before cooking to ensure it is fully defrosted and soft.
Clean Turkey: Remove packaging, legs, and any excess feathers. Wash thoroughly inside and out.
Dry Turkey: Use absorbent towels to dry inside and out; place towels underneath to drain excess water.
Keep the skin covering the breast intact as it helps keep the filling inside during cooking.
Prepare Marinade: Blend together orange juice, white wine, chicken broth powder, cumin, bay leaves, peppercorns, lemon juice, garlic, and onion until smooth.
Inject Marinade: Use the syringe to inject the marinade evenly throughout the turkey, focusing on the breast to keep it juicy.
Coat Turkey: Rub remaining marinade over the outside and inside of the turkey, including the legs.
Marinate: Place turkey in a larger container, cover tightly with cling film, and refrigerate overnight (~18 hours).

Butter Coating: Remove turkey from marinade and place on roasting tray (with aluminum tray underneath for support). Spread butter between skin and meat, especially on the breast, to aid browning.
Stuff Turkey: Fill the cavity firmly with the stuffing (recipes provided separately). Use a spoon to pack it in tightly.
Truss Turkey: - Cross and tie the legs tightly with kitchen string. - Tie the breast to keep it closed. - Tie the wings close to the body. - Use a small leather piece or similar to prevent stuffing from escaping.
Add leftover stuffing and butter pieces around the turkey in the roasting tray.

Cover the turkey completely with aluminum foil.
Roast in preheated oven at 180ºC (356ºF): - Cook covered for 4 hours. - Remove foil and cook uncovered for an additional 1 hour to brown the skin.
Total cooking time: Approximately 5 hours.

Fully defrost the turkey to avoid ice inside and ensure even cooking.
Injecting marinade keeps the breast moist and flavorful.
Butter under the skin helps achieve a golden brown color.
Trussing the turkey tightly prevents the stuffing from falling out and keeps the bird compact.
Use a sturdy tray under the roasting pan to support the heavy turkey.
Covering with foil prevents drying out during the long cooking time.
The final uncovered hour crisps and browns the skin beautifully.
The turkey should come out juicy and well-cooked.