It’s a special Monday, Pre-Thanksgiving Edition of Marta’s Cuban American Kitchen.
I have been trying, without much success, to declare November “National Guava Month.” Sadly, no one seems to take me seriously about this, but that’s not important right now.
So, I’m going to try again today.
I, Marta, hereby declare November to be “National Guava Month.”
In honor of National Guava Month, (<–it’s got a nice ring to it, don’t you think?) I’ll be sharing two guava recipes in the next two weeks.
Today to kick off the Guava Celebration, I’m making a turkey with a Port Wine Guava Glaze. (You just drooled on yourself. Admit it.)
Happy National Guava Month! (I cannot think of one downside to this. It’s going to be epic.) =D
Port Wine Guava Glaze
- 1 large turkey (mine was 20 lb.)
- 2 cups port wine
- 1 cup red wine vinegar
- 1 can (8 oz.) guava marmalade or frozen guava puree
- 8 oz. guava paste
- 4 star anise
- 1 cinnamon stick
- 5 cloves
- 8 bay leaves
- 20 black peppercorns
- Fresh thyme – divided
- 1 large onion
- 2 heads of garlic
- Fresh lemons
- Salt and pepper
- 2 sticks of butter
- Dry white wine
1. Preheat oven to 350 degrees.
2. Remove the giblets from the turkey and rinse with cold water, inside and out. Pat dry.
3. Rub the inside and outside with lemon and sprinkle salt liberally inside the turkey.
4. Roughly cut up the onion, garlic, and lemons and stuff them into the cavity of the turkey. This is done to add flavor, not as a stuffing, per se.
5. Melt 1/2 stick of butter and baste the entire turkey.
6. Sprinkle liberally with salt and pepper.
7. Place the turkey into a roasting pan and begin the roasting. Cook for 45 minutes at 350 degrees so that it starts to brown while you prepare the glaze.
8. For the glaze, place all ingredients, except thyme, in a saucepot and bring to a boil.
9. Reduce heat and simmer, stirring gently to help dissolve the guava paste.
10. Cook glaze on low heat until thickened, approximately 20 minutes.
11. Remove from heat and add a few sprigs of thyme. Let it stand for 15 minutes to cool and to infuse the flavor. Strain.
12. Divide glaze in half, and set aside one half for the serving table.
13. Mix the first half with 6 Tbps. melted butter, 1 cup of dry white wine, and salt and pepper to taste. This is your baste.
14. After the bird has cooked for about 45 minutes, begin your basting. Pour some glaze over the turkey and brush on.
15. Baste frequently, about every 10 to 15 minutes or so.
16. When the bird starts to darken (and it will) tent it with aluminum foil brushed with butter.
17. Cooking time depends on the size of the turkey. About 3 hours for a 12-15 pound bird and about 4 1/2 for a 20 lb. bird.
18. Always check for doneness using a meat thermometer. Temp should reach 180 in the thigh and 170 in the breast.
19. Remove turkey from the oven and let it rest, covered with foil, for about 20 minutes.
20. Carve, slice and serve the beautiful bird with the heated table sauce served along side.