Latin / Iberian · serves 4 · about 30 minutes
From the Iberia kitchen — main dishes, built around what Gustavo keeps on the shelf.
Ingredients
- 1 head of garlic cloves separated and peeled
- 1/2 teaspoon salt
- 1 tablespoon whole black peppercorns
- 3 tablespoons Iberia adobo with pepper
- 2 tablespoons Iberia organic olive oil
- 2 tablespoons apple cider vinegar
- 1 turkey 14-pound
Method
- Mash the garlic cloves and salt into a paste using a pilòn (mortar and pestle).
Recipe inspired by iberiafoods.com. Adapted for Mercado Iberia by Gustavo.