Ingredients:

 

For the turkey:

1 Turkey about 16 - 20 lbs, washed and dried

6 medium white onions, quartered and roasted

4 whole garlic heads, cut in half

1 bottle of white wine

2 bottles of regular beer

1 1/2 cups of lard or butter

60 fresh avocado leaves

6 banana leaves

6 cups of water

5 green onions

For the adobo sauce:

30 dry Ancho peppers, seeds removed and washed (roasted)
15 Guajillo peppers,seeds removed and washed (roasted)
1/2 cup of vinegar
3 cups of white wine
3 cups of water
3 cups of beer
4 medium white onions, quartered
8 garlic cloves, peeled
8 garlic cloves, peeled and roasted
2 tbsp oregano
1 ½ tbsp ground cumin seed
salt to taste
1 tbsp of ground black pepper
1 1/2 cups of olive oil
4 slices of white onion

For the garnish:

3 medium white onions, sliced
4 ripe avocados, sliced
6 Radishes thinly sliced

Prepare the turkey:

Place the turkey in a turkey roaster or on a large baking tray and fill with quartered onions and garlic.
Drench with wine and beer and marinate for 2 hours in refrigerator.

 

Prepare the adobo:

Soak the peppers in vinegar, wine and water for 30 minutes.
Transfer the peppers and soaking liquid to a blender or food processor.
Puree with beer, onions, raw and roasted garlic, oregano, avocado leaves, salt and pepper.
Blend well until smooth.

 

Heat the oil in a medium saucepan and brown the onion slices.
Add chile sauce and simmer for about 40 minutes on medium low heat.

 

Rub the turkey evenly with butter.
Then carefully lift up skin, and rub with butter and adobo sauce (using about ½ the adobo sauce in total) under skin. Place turkey on the rack of a large steamer or roaster lined with fresh avocado leaves or banana leaves, (breast down).
Add water and cover turkey with more avocado and banana leaves .
Lay green onions alongside the turkey, then cover with a lid or aluminum foil and steam for 3 to 4 hours or until turkey has cooked through depending on the size of the turkey.
About every 30-40 minutes check the roasting pan to ensure their is enough liquid to steam the turkey.

 

Serving suggestion:

Place turkey on a serving platter on top of a bed of adobo sauce.
Serve warm on a plate a piece of turkey top with adobo sauce, onion slices, radish slices, and slices of avocado. Add a side of rice and beans. Accompany with warm corn tortillas.