The very rare but misunderstood "Panes con Pollo/Pavo"

Panes con Pavo is a typical Salvadorean dish made on Christmas Eve or New Years Eve. My recipe comes from two of my aunts. The first aunt Elvita West, who was married to my Tio Mario (Dad’s brother). This is actually Elvita’s recipe. I remember when we moved back from Spain, going to their house to eat Panes con Pavo.
Years ago (in the 1960’s),when my Mom’s sister Maria Teresa (we call her Titi)lived with my Tio Mario and Elbita, Elbita taught her how to make the Panes con Pavo. In 2009 my “Titi” wanted to come and visit. I had previously told her I wanted to learn how to make the panes con pavo. So bless her heart, she traveled from Sacramento to Clovis one Saturday morning with her little turkey in hand to come teach me how to make it. She said, the trick to making the Panes con Pavo....“Focus, Ana Maria, Focus!” ha ha (a little family joke)

• for the turkey the night before:
• 1 small turkey (12 lb)
• ½ cup butter (softened)
• yellow mustard (to cover turkey)
• salt (to taste)
• pepper (to taste)
• For the sauce:
• 1 bunch of cilantro
• 1 Bell. peppers
• 1 bunch of green onions
• 11 dashes of salsa perins
• 1 ounce of capers (with juice)
• 3 large squirts of mustard
• 1 Tablespoon of All Spice
• 2 large cans of whole tometoes (24 oz)
• For the curtido:
• 4 onions, thinly sliced
• 1½ cup red wine vinegar
• 1½ cup of water
• 2 Tablespoons oregano
• 1 bay leaf

• The night before, put butter under the skin of the turkey and season with salt and pepper. Baste entire turkey with yellow mustard.
• Cover and refrigerate overnight.
• The day of:
• Take the turkey out about ½ hour before cooking.
• Preheat oven to 350°.
• In blender put cilantro, bell pepper, green onion, salsa perrins, capers, mustard, all spice and tomatoes.
• Blend all together. (you may have to make in two separate batches)
• Pour half the mixture over the turkey and inside the cavity of the turkey. cook the turkey until it reaches 165°
• In a saucepan, simmer the rest of the sauce. (it is not necessary to baste the turkey).
• Once the turkey is done, let it rest and cool off. Once cooled, shred the turkey. Scrape the drippings from the pan in which the turkey was cooked and add a little hot water. Mix the drippings into the saucepan with sauce.
• Mix thouroughly.
• Heat bread in oven until lightly toasted.
• Put a spoonful of sauce on bread.
• Add shredded turkey.
• Add more sauce if desired.
• Add curtido/onions. (see notes for recipe for curtido)
• Emergency Curtido:
• slice 4 onions very thin put in a saucepan with red wine vinegar, water oregano, pinch of cloves and bay a leaf. Bring just to a boil at medium heat and remove. Let cool.

Original Website: http://www.tastebook.com/recipes/1227964-Panes-con-Pavo-Panes-con-Chumpe-