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Enchilado Turkey and Ham with Bacon Mashed Potatoes and Fruit Pasta Salad
A festive Mexican‑style holiday feast featuring a brined and butter‑basted turkey drenched in a spicy chile‑pua adobo, a sweet‑spicy glazed ham, creamy bacon‑infused mashed potatoes, and a colorful fruit‑pasta salad. Perfect for large gatherings.
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Cost Breakdown
Critical Success Points
- • Cleaning and fully drying the turkey
- • Marinating the turkey for at least 12 hours
- • Preparing and injecting the spicy adobo sauce
- • Ensuring the turkey reaches an internal temperature of 170 °F
- • Basting the turkey regularly
- • Glazing and baking the ham to a safe internal temperature
- • Making the herb butter and getting it under the skin without tearing
Safety Warnings
- • Handle raw turkey with separate cutting board and wash hands thoroughly to avoid cross‑contamination.
- • Use oven mitts when handling hot pans and foil.
- • Injecting hot adobo can cause burns; let the sauce cool to warm before injecting.
- • Beware of hot oil when frying chilies and bacon.
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