Spicy Taino Guanaho (Wild Turkey)

Chef Otaktay's Note:

This is a very Tasty way to have Turkey for thanksgiving or for whatever the occassion is:) I enjoy this every thanksgiving:)

• Total Time: 1 hrs 16 mins
• Prep Time: 16 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 6

• 4 lbs turkey
• ½ teaspoon ground cumin
• 8 garlic cloves , peeled
• ½ cup olive oil
• 1 teaspoon rock salt
• 2 teaspoons paprika
• 1 tablespoon chopped fresh oregano
• 3 chopped green onions
• 1 teaspoon black peppercorns
• 2 medium tomatoes , chopped
• 4 small hot chili peppers
• 1 tablespoon chopped fresh cilantro
• 1 teaspoon minced fresh gingerroot
• ¼ teaspoon saffron thread

Directions:

1. Wash the turkey parts, pat dry and remove the skin. Place in a deep square pan and set aside. In the belly of a mortar, combine garlic, salt, oregano, and black peppercorns. Press down with the pestle until garlic is crushed and peppercorns are cracked, then add the chili peppers, minced ginger, and saffron threads. Slowly pound the mixture until achieving a paste and incorporate the oil slowly. At the same time, stir with a spoon to break down the paste.
2. Spread the mixture evenly over the turkey parts, lifting the chicken pieces to ensure distribution of the marinade to the bottom of the turkey parts. Sprinkle all parts with paprika. Cover and refrigerate overnight. If no mortar and pestle is available, execute the steps in a blender set on low speed until all the ingredients are coarsely chopped, then remove the canister, add the oil and shake or stir to break down the paste and blend the ingredients.
3. In a preheated deep skillet, over low-to-medium heat, arrange marinated turkey pieces side by side and brown the turkey on all sides. Spread the chopped onions, chopped tomatoes, and drizzle the burgundy over the chicken parts.
4. Cover and finish cooking on low heat for approximately 35 minutes. Remove from heat and sprinkle chopped cilantro on the chick prior to serving. You may serve directly from the skillet.
5. Garnish with lemon wedges.