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1
Preheat oven to 350F.
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2
To make the stuffing, heat the vegetable oil in a skillet and saute the shrimp over medium heat until cooked through, about 1 minute.
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3
Let cool, dice, and set aside.
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4
In a large skillet, melt the butter and saute the onions, celery, carrot, serranos, garlic and chayote over high heat for 2 to 3 minutes.
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5
Deglaze the vegetables with the bourbon and continue cooking over high heat for 1 minute or until the liquid evaporates.
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6
Remove the skillet from the heat and add the thyme, sage, cilantro, shrimp, and crumbled blue corn sticks.
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7
Moisten with the stock and season with salt.
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8
Stir to combine.
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9
Wash the turkey well and season the cavity with salt and pepper.
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10
Stuff the turkey and truss with a needle and string.
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11
Rub the turkey generously with the softened butter and season the outside of the turkey with more salt and pepper.
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12
Place the turkey on a rack in a roasting pan, cover tightly with foil, and roast in the oven for 2 1/2 to 3 1/2 hours.
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13
Baste well with butter periodically Remove the foil in the last hour of cooking to allow the turkey to brown.
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14
When done, transfer the turkey to a platter and let it rest for 10 to 15 minutes before carving.
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15
Remove the string and serve the turkey with the stuffing and a gravy made from the giblets.
