Roast Turkey with Gravy (Pavo Asado en su Jugo)

Laura B. Martin-Robley
1991 Puerto Rican Cooking Show Demonstrator
In memory of Chrisanta B. Martin & Laura Rivera Martin

• 10 to 12 lbs. turkey
• 12 cloves garlic
• 12 peppercorns
• 2 T. salt
• 2½ tsp. dried oregano leaves
• 2 T. achiote oil
• 1 T. vinegar

Wash and drain turkey. Wipe dry inside and outside with clean paper towels. With a mortar and pestle, grind garlic, peppercorns, salt and oregano. Add achiote oil and vinegar to seasoning mixture; mix well. Using your hands, rub one half of the mixture in the body cavity and the rest over the turkey skin and neck. Place turkey in a heavy-duty foil pan, cover and refrigerate overnight. The next day, remove turkey from refrigerator, uncover and brush skin with some achiote oil. Basting occasionally, roast at 325° for 4 or 5 hours or until meat thermometer registers 185°.

Gravy:

• 2 (13¾-oz.) cans chicken broth
• 6 T. cornstarch
• 6 T. water

To make gravy, remove turkey from roasting pan, and put it on a platter. Drain fat. Add chicken broth to roasting pan; bring to a boil, stirring to remove sticky particles in pan drippings. Lower heat. Combine the cornstarch and water; stir into broth drippings. Cook until gravy thickens. At this point you may use the gravy as is or strain it. Pour gravy into a gravy boat and serve with the turkey.