Note: This recipe is for a turkey
weighing between 12 and 14 pounds.

Ingredients:

1 tablespoon of salt
-1/2 cup of chopped onion
8 stuffed Spanish olives
1 teaspoonful of alcaparras
1-1/2 lbs. ground pork or beef
-(or a combination), liver,
-heart and gizzard of bird,
-ground or chopped very small
3 tablespoons of vegetable oil
1 can (7 oz.) roasted red peppers
-(chopped) with its juice

Heat up the oil in a large caldero then
add the rest of the ingredients and cook
on medium high until the meat is cooked.

continue to cook over the medium heat for
at least 15 more minutes. Cool completely
before stuffing the turkey.

Wash the turkey inside out then dry. Sew
the neck area together. Stuff from tail
end with the cooked meat mixture.

Note: Do not overstuff. Sew the tail end
together. Immediately put into the frige
until ready to cook.

Finally, season the outside of the turkey
with adobo seasoning. Follow the roasting
instructions in the wrapper.