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1
Heat the oil and saute the garlic until softened.
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2
Remove from the heat and add the oregano, salt, paste and pepper.
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3
Split the turkey in half by cutting in through the breast and backbone.
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4
Brush the chile oil over the turkey and marinate for a couple of hours at room temperature.
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5
Place the turkey sections, breast side up, on a grill in a smoker and smoke with indirect heat over an aromatic wood such as pecan, apple, or hickory.
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6
Baste the turkey with the oil every half hour until the turkey sections are done, approximately 4 hours
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7
Cascabel Paste.
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8
30 cascabel chiles, stemmed.
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9
1 1/3 cups cider vinegar.
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10
2 tablespoons mined onion.
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11
1 tablespoon minced garlic.
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12
For a milder puree, rub chiles between your palms to remove most of the seeds.
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13
Toast chiles on a cast iron or steel comal until hot and aromatic (don't allow to burn).
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14
Chop chiles coarsely with a knife or in a food processor.
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15
Put them in a bowl and pour the vinegar over.
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16
Cover and refrigerate overnight.
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17
Add onion and garlic to the chiles and either cover the bowl with plastic and microwave on HIGH for 1 minute, or put them in a saucepan over medium-high heat, cover, and simmer for 3 minutes.
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18
Let cool slightly, then puree in a blender until very smooth.
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19
Let cool.
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20
Store in an airtight container for up to 1 month.
