Mayan Turkey

Mayan Turkey


Culinary Tools:

  • Cleaver
  • Chef’s Knife
  • Bamboo Cutting Board
  • 20-quart Stock Pot with Cover
  • Double Griddle


  • 1 (10-pound) whole turkey, boned
  • 1 large white onion, quartered
  • 2 tablespoons garlic, minced
  • 2 pounds tomatoes, whole
  • 1 pound husk tomatoes (tomatillos)
  • 2 guajillos chiles, stem removed and seeded
  • 1 ancho chile, stem removed and seeded
  • 1 cup green onion, chopped
  • 1 tablespoon cloves
  • ¼ cup sweet pepper
  • 2 chicken bouillon cubes
  • 2 tablespoons annatto powder (achiote en polvo)
  • ¼ cup breadcrumbs
  • ½ cup mint leaves
  • 1 cup cilantro, chopped
  • 1 cinnamon stick
  • Salt to taste


  1. Remove and discard the giblets and neck of the turkey. Using the Cleaver, cut turkey up into parts.
  2. In the 20-quart Stock Pot, pour 4 liters of water and add turkey, white onion and garlic. Cover with the Redy-cook® valve open and cook at medium-high for 28 minutes, or until valve whistles. Reduce temperature to medium, and when the valve stops whistling, close it and cook for 10 more minutes.
  3. Preheat the Double Griddle at medium-high for 3 minutes. Add tomatoes, husk tomatoes and chiles; grill for 5 minutes on all sides.
  4. Blend cooked onions (left in the pot) with 1 cup of the broth, grilled vegetables, green onion, cloves and sweet pepper. Pour this blend back into the pot; add bouillon cubes, annatto powder and breadcrumbs; stir well. Cover with the valve closed and cook at medium heat for 10 minutes. Add mint leaves, cilantro, cinnamon and salt to taste; cover with the valve closed and cook for 10 more minutes. Serve with white rice, chopped cilantro and onion.