Hot Adobo Turkey Wrap Food

HOT ADOBO TURKEY WRAP

Steps:

• Mix cole slaw with light mayo and adobo sauce, set aside.
• Heat non-stick pan and add turkey-the goal is to lightly grill it to bring out the flavor.
• If your pan is big enough, separate turkey into 6 piles and add cheese to each; if not. just do it in batches. Warm wraps in microwave and add turkey/cheese.
• Place some cole slaw on top, and roll up-or should I say wrap up? Cut in half and enjoy!

ADOBO TURKEY WITH RED-CHILE GRAVY

Steps:

• Make adobo:
• Slit chiles lengthwise, then stem and seed. Heat a large heavy skillet (not nonstick) over medium heat until hot, then toast chiles in batches, opening them flat, turning and pressing with tongs, until more pliable and slightly changed in color, about 30 seconds per batch.
• Transfer to a bowl and cover chiles with boiling-hot water, then soak until softened, about 15 minutes.
• Meanwhile, toast spices in a small heavy skillet over medium-low heat, stirring frequently, until fragrant, about 3 minutes.
• Drain chiles, discarding liquid, and purée in a blender with spices, garlic, herbs, vinegar, water, oil, and 2 teaspoon salt until very smooth, about 1 minute. Set aside 1/2 cup adobo for gravy.
• Marinate turkey:
• Rinse turkey inside and out and pat dry. Sprinkle 2 teaspoons salt evenly in turkey cavities and all over skin, then rub remaining adobo (a scant 3/4 cup) all over turkey, including cavities. Fold neck skin under body, then tuck wing tips under breast and tie drumsticks together with string. Transfer to rack in roasting pan and marinate, covered with plastic wrap and chilled, at least 8 hours and up to 24.
• Roast turkey:
• Let turkey stand, covered, at room temperature 1 hour.
• Preheat oven to 350°F with rack in lower third.
• Add 1 cup water to pan and roast turkey 1 hour.
• Brush turkey with oil and add remaining cup water, then tent loosely with foil and rotate pan. Roast (if bottom of pan becomes dry, add 1/2 cup more water) until an instant-read thermometer inserted into fleshy part of each thigh (test both; close to but not touching bone) registers 170°F, 1 3/4 to 2 3/4 hours more (total roasting time: 2 3/4 to 3 3/4 hours).
• Carefully tilt turkey so juices from inside large cavity run into pan. Transfer turkey to a platter and let stand, uncovered, 30 minutes (temperature of thigh meat will rise to 175 to 180°F).
• Make gravy while turkey stands:
• Straddle roasting pan across 2 burners, then add 1 cup turkey stock and boil over high heat, stirring and scraping up brown bits, 2 minutes. Strain pan juices through a fine-mesh sieve into 2-quart measure and skim off fat (or use a fat separator), reserving fat. Add enough turkey stock to liquid to bring total to 5 cups.
• Whisk together flour, 6 tablespoon reserved fat (if there is less, add melted butter), and reserved 1/2 cup adobo in a heavy medium saucepan, then cook over medium heat, whisking constantly, 3 minutes (mixture will be thick). Add pan juices and stock in a fast stream, whisking constantly to prevent lumps. Bring to a boil, whisking, then simmer, whisking occasionally, until thickened, 10 to 15 minutes. Season with salt.
• Serve turkey with gravy.

ADOBO RUBBED THANKSGIVING TURKEY

Steps:

• 1 Grind the peppercorns, mix all ingredients.
• 2 Rub over turkey.
• 3 Place on big container, covered or large freezer bag, place in the refrigerator, and marinate overnight.
• 4 Pre heat oven to 400 degrees.
• 5 Place turkey in the oven and cook at 400 degrees for the first half hour, then bring temperature down to 325 degrees, and cook 30 min for each pound.

AVOCADO TURKEY WRAPS

Steps:

• Spread tortillas with mayonnaise. Top each with turkey, tomato, jalapeno, cheese, cilantro and avocado. Roll up and cut in half.

HOT PASTRAMI WRAP

Steps:

• Using the first 7 ingredients prepare the coleslaw. Set aside.
• Make 6 portions of the pastrami and cook on medium heat for about 2 minute each side.
• Place 2 slices of cheese on each pile and cook a little longer to melt cheese.
• Warm the tortillas, wrapped in a damp dishtowel for about 30 seconds in the microwave.
• Assemble the wraps: put pastrami and cheese in the middle of tortilla, add coleslaw and roll up, sealing the sides as you go.
• Cut on an angle and enjoy.
• You may have some coleslaw mixture left over, it is very good on it's own too.
• To make this quicker, use a package of pre-shredded coleslaw and purchased dressing; just add the adobo sauce.