Enchilado Turkey and Ham with Bacon Mashed Potatoes and Fruit Pasta Salad

Ingredients

• 8 kg Whole turkey (fresh, giblets removed)
• 1 L Fresh orange juice (prefer freshly squeezed)
• 6 cloves Garlic (peeled, minced)
• 4 tablespoons Chicken consomme powder
• 1 tablespoon Salt (adjust to taste)
• 3 sprigs Fresh thyme
• 3 sprigs Fresh rosemary
• 5 leaves Fresh sage
• 226 g Unsalted butter (softened, 2 sticks)
• 200 g Bacon strips (cut into 1‑cm pieces; reserve half for potatoes, half for salad)
• 0.25 cup Brown sugar
• 4 whole cloves Ground cloves
• 1 tablespoon Dried oregano
• 4 whole Whole peppercorns (lightly crushed)
• 200 g Dried chile pua (or guajillo) (if unavailable use guajillo or chipotle dried)
• 2 tablespoons Olive oil
• 3 cups Water (for adobo & roasting)
• 2 cups Rice (long grain) (uncooked)
• 0.25 large Onion (finely diced)
• 1.5 pieces Bell peppers (red, yellow, green) (half of each color, diced)
• 2 stalks Celery stalks (diced)
• 1 cup Frozen mixed vegetables (carrots, peas, corn)
• 2.5 kg Potatoes (peeled and cubed)
• 450 g Mexican crema (1 lb)
• 1 cup Shredded cheese for gratin (e.g., mozzarella)
• to taste Black pepper
• 450 g Pasta (bow‑tie or shells) (1 lb)
• 2 pieces Green apples (cored and diced)
• 1 cup Canned pineapple chunks (drained)
• 1 cup Canned corn kernels (drained)
• 0.5 cup Blueberries (fresh or frozen)
• 1 cup Mayonnaise
• 0.5 cup Walnuts (optional) (roughly chopped)
• 1 small Jalapeño (thinly sliced, seeds removed)
• 4 kg Pre‑cooked ham (about 9 lb, bone‑in)
• 0.25 cup Brown sugar (for ham glaze)
• 1 teaspoon Cinnamon (ground)
• 1 large Orange juice (for ham glaze) (about 250 ml)
• 0.5 cup Pineapple juice (optional, for glaze)

Instructions

1. Clean and dry the turkey

   Rinse the whole turkey under cold water, remove any giblets, trim excess skin, and pat completely dry with paper towels. Check for remaining feathers and remove them.

   Time: PT15M

2. Make the orange‑juice brine

   In a large bowl combine 1 L orange juice, minced garlic, 4 Tbsp chicken consomme, 1 Tbsp salt, thyme, rosemary, and sage. Stir until salt dissolves.

   Time: PT5M

3. Marinate the turkey

   Place the turkey in a large container or clean sink, pour the brine over it, ensuring the cavity is filled. Cover tightly with plastic wrap and refrigerate for at least 12 hours (15 hours recommended).

   Time: PT15H

4. Prepare herb butter

   Soften 226 g butter, then mix in 2 minced garlic cloves, 1 Tbsp chicken consomme, and a pinch of thyme. Set aside at room temperature.

   Time: PT5M

5. Preheat the oven

   Preheat oven to 350 °F (180 °C).

   Time: PT10M

   Temperature: 350°F

6. Roast turkey covered (first 2 hours)

   Remove turkey from brine, pat dry, place on a rack in a roasting pan. Add 1 cup water to the pan. Loosely cover the bird with foil. Roast for 2 hours.

   Time: PT2H

   Temperature: 350°F

7. Prepare the spicy adobo sauce

   Heat 2 Tbsp olive oil in a skillet. Add the stems removed from the chilies, toast briefly, then add the chilies (whole) and 6 minced garlic cloves. Fry until fragrant (≈10 min). Transfer to a blender, add 2 cups hot water, 2 Tbsp chicken consomme, 1 Tbsp dried oregano, 4 whole cloves, 4 peppercorns, and blend until smooth. Simmer the sauce 15 min, then let cool.

   Time: PT30M

8. Inject and baste the turkey with adobo

   Using a meat injector, inject the cooled adobo into the breast and thigh meat (≈3‑4 injections per side). Rub the herb butter under the skin of the breast, then brush the exterior with remaining adobo.

   Time: PT15M

9. Roast turkey uncovered (final 2 hours)

   Remove foil, continue roasting for another 2 hours, basting every 30 min with pan juices. If skin darkens too quickly, tent with foil.

   Time: PT2H

   Temperature: 350°F

10. Prepare rice stuffing

    In a saucepan sauté 1 clove garlic, ¼ onion, half of each bell pepper, and 2 celery stalks in a little oil until softened. Add 2 cups rice and toast 2 min. Add 3 cups water, ½ tsp salt, and bring to boil. Reduce heat, cover, simmer 10 min. Stir in cooked bacon pieces, frozen mixed vegetables, and cook 5 min more. Remove from heat and let stand 5 min.

    Time: PT20M

11. Stuff the turkey (optional)

    If desired, loosely spoon the warm rice stuffing into the cavity before the final uncovered roast. Do not over‑pack.

    Time: PT5M

12. Prepare ham glaze

    In a small saucepan combine ¼ cup brown sugar, 1 tsp ground cinnamon, 1 cup orange juice, ½ cup pineapple juice (optional), and a pinch of salt. Simmer until thickened (≈10 min).

    Time: PT10M

13. Bake the ham

    Place the pre‑cooked ham in a roasting pan, brush generously with half of the glaze. Cover with foil and bake at 350 °F (180 °C) for 1 hour. Remove foil, brush with remaining glaze, and continue baking uncovered for 1.5 hours, basting every 20 min.

    Time: PT2H30M

    Temperature: 350°F

14. Cook pasta for salad

    Bring a large pot of salted water to boil, add 450 g pasta, cook al dente according to package (≈10 min). Drain and rinse under cold water.

    Time: PT10M

15. Fry bacon for salad and potatoes

    In a skillet, cook half of the bacon pieces until crisp. Remove and drain on paper towels. Reserve the rendered fat for later use.

    Time: PT10M

16. Assemble fruit‑pasta salad

    In a large bowl combine cooked pasta, diced green apples, pineapple chunks, corn kernels, blueberries, jalapeño slices, and chopped walnuts. Add 1 cup mayonnaise, 1 cup Mexican crema, 1 tbsp dried oregano, and a pinch of salt. Toss gently until coated.

    Time: PT20M

17. Boil potatoes

    Place cubed potatoes in a pot, cover with cold water, add a pinch of salt, and bring to boil. Cook until fork‑tender (≈20 min). Drain.

    Time: PT20M

18. Make bacon mashed potatoes

    Return drained potatoes to the pot. Add 1 stick (113 g) softened butter, 2 cloves garlic (minced), 1 lb Mexican crema, 1 cup shredded cheese, half of the crisp bacon, freshly ground black pepper, and a pinch of salt. Mash until smooth; avoid over‑mixing.

    Time: PT15M

19. Rest the turkey

    Remove the turkey from the oven, tent loosely with foil, and let rest for 20 minutes before carving.

    Time: PT20M

20. Carve and serve

    Carve the turkey and ham into slices. Plate with rice stuffing, bacon mashed potatoes, and fruit‑pasta salad. Garnish with orange slices if desired.

    Time: PT10M

Nutrition Facts

Calories

620

Protein

35 g

Carbohydrates

60 g

Fat

25 g

Fiber

5 g

Ingredient Substitutions

• Instead of Whole turkey: whole chicken
• Instead of Fresh orange juice: store‑bought orange juice
• Instead of Garlic: 1 tsp garlic powder
• Instead of Chicken consomme powder: bouillon cubes
• Instead of Fresh thyme: 1 tsp dried thyme
• Instead of Fresh rosemary: 1 tsp dried rosemary
• Instead of Fresh sage: 1 tsp dried sage
• Instead of Unsalted butter: margarine
• Instead of Bacon strips: pancetta
• Instead of Brown sugar: honey
• Instead of Ground cloves: 1/4 tsp ground cloves
• Instead of Whole peppercorns: 1 tsp ground black pepper
• Instead of Dried chile pua (or guajillo): guajillo chilies, chipotle dried
• Instead of Olive oil: vegetable oil
• Instead of Rice (long grain): arborio rice
• Instead of Bell peppers (red, yellow, green): any sweet pepper
• Instead of Frozen mixed vegetables (carrots, peas, corn): fresh mixed veg
• Instead of Potatoes: sweet potatoes
• Instead of Mexican crema: sour cream
• Instead of Shredded cheese for gratin (e.g., mozzarella): cheddar
• Instead of Pasta (bow‑tie or shells): any short pasta
• Instead of Green apples: pear
• Instead of Canned pineapple chunks: fresh pineapple
• Instead of Canned corn kernels: fresh corn
• Instead of Blueberries (fresh or frozen): cranberries
• Instead of Mayonnaise: Greek yogurt
• Instead of Walnuts (optional): pecans
• Instead of Jalapeño: serrano pepper
• Instead of Pre‑cooked ham: turkey ham
• Instead of Brown sugar (for ham glaze): honey
• Instead of Orange juice (for ham glaze): apple juice
• Instead of Pineapple juice (optional, for glaze): more orange juice

Equipment Needed

• Large sink or basin
• Cutting board
• Chef's knife
• Measuring cups and spoons
• Mixing bowls
• Basting brush
• Meat injector
• Roasting pan with rack
• Aluminum foil
• Oven
• Skillet / frying pan
• Saucepan
• Blender or food processor
• Colander
• Potato masher
• Thermometer (instant‑read)
• Kitchen twine
• Tongs
• Grater (optional)
• Serving platters (optional)

Critical Steps — Do Not Skip

• 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

Chef Tips from the Video

• Use a digital instant‑read thermometer to monitor both turkey and ham temperatures accurately.
• For extra flavor, add a splash of the turkey’s own pan juices to the adobo before injecting.
• If the turkey skin darkens too quickly, loosely tent with foil to prevent burning.
• Crisp the turkey skin at the end by turning the oven to broil for 3‑5 minutes, watching closely.

Troubleshooting

Storage

Refrigerator: Store sliced turkey, ham, mashed potatoes, and salad in airtight containers for up to 3 days.

Freezer: Freeze uncooked turkey (raw) in a freezer‑safe bag for up to 2 months. Cooked turkey slices freeze well for 2 months.

Room temperature: Do not leave cooked dishes at room temperature for more than 2 hours.

Make-Ahead Tips

• Marinate the turkey the day before the event.
• Prepare the adobo sauce and ham glaze up to 24 hours ahead; refrigerate in sealed jars.
• Cook the rice stuffing and keep it warm or reheat before stuffing.
• Mashed potatoes can be made a few hours ahead and reheated gently on the stove.
• Fruit‑pasta salad tastes better after chilling for at least 1 hour.