Turkey with Plantain Stuffing (Pavo Relleno de Mofongo)

Instructions

Peel the plantains and cut them into 1-inch chunks. Pour the canola oil into a medium frying pan and heat it over medium-high for about 5 minutes.

Fry the plantain chunks until golden brown, then drain them on paper towels or brown paper bags. Mash them one at a time in a mortar and collect them in a medium bowl.

Add the tomato, red and green peppers, minced garlic, the first measure of olive oil and the first measure of adobo to the mashed plantains. Mix well and set the stuffing aside.

In a small bowl, stir together the second measure of olive oil, the red wine vinegar, the second measure of adobo, oregano, salt, ground pepper, cubitos, sazon and the 4 cloves of minced garlic. This is the seasoning paste for the bird.

Cut incisions in several places in the turkey with a sharp knife. Rub the seasoning mixture over the whole turkey, inside and out, working it into the cuts, and make more of the mixture if you run short.

Cover the turkey with aluminum foil and refrigerate so it absorbs the seasoning, for at least 2 to 4 hours and preferably overnight. Preheat the oven to 350°F (175°C).

Fill the turkey with the plantain stuffing and close the opening with kitchen thread. Cover the bird with foil and put it in the oven, leaving the foil on for the first 2 hours.

After 2 hours, take off the foil and turn the turkey every half hour for 2 more hours, spooning the pan drippings over it to keep it moist. Finish by setting the oven to broil and broiling the turkey for 20 minutes on each side.