Slow Roasted Turkey Con Pan

• 6          tablespoons olive oil
  
• 4          teaspoons black peppercorns
  
• 4          teaspoons sesame seeds
  
• 2          teaspoons dried oregano
  
• 1/2       can chipotle peppers in adobo sauce
  
• 10        cloves garlic
  
• 8          dried bay leaves
  
• 8          dry guajillo peppers
  
• 4          cups water, divided
  
• 6          bottles Latin beer
  
• Culinario Series Healthy 16-quart Roaster with rack
  
• 4          large turkey breasts (about 8 pounds each), halved lengthwise
  
• salt, to taste
  
• freshly ground black pepper, to taste
  
• 6          medium tomatoes, cored and chopped
  
• 1          small yellow onion, chopped
  
• 2          green bell peppers, cored, seeded and chopped
  
• 12        crusty Italian bread loaves (6 inches each), ends trimmed, halved lengthwise
  
• 1          small yellow onion, thinly sliced
  
• 2          bunches watercress
  
• Sundried Tomato and Apricot Jam (recipe below)

1. In blender, puree oil, peppercorns, sesame seeds, oregano, chipotle peppers, garlic, bay leaves, guajillo peppers and 1 cup water.
2. In roaster, combine puree and beer. Add rack and enough water so that sauce just covers the top of the rack. Bring to a boil. Season turkey with salt and pepper and add to roaster on top of rack. Reduce heat to simmer, then cover and braise until turkey is tender, about 2 hours.
3. In blender, puree tomatoes, chopped onion, bell peppers and 1 cup water. Transfer turkey to plate (leave sauce in pot); let cool.
4. Add puree to sauce in pot; simmer over medium-high heat, stirring often, until thickened, about 45 minutes.
5. Discard skin from turkey; tear meat into thick pieces. Stir turkey into sauce, reduce heat to low and cook 5 minutes.
6. Season with salt and pepper, to taste. Divide stew between loaves; garnish with sliced onions, watercress and jam.

Sundried Tomato and Apricot Jam

• 3          medium onions, halved lengthwise, thinly sliced crosswise
  
• 3          tablespoons unsalted butter
  
• 1/3       cup sugar
  
• 1/2       teaspoon salt
  
• 1/4       teaspoon black pepper
  
• 1/2       can chipotle peppers in adobo sauce
  
• 2          cups dry white wine
  
• 1          cup sherry vinegar
  
• 1/2       cup packed dried apricots, thinly sliced
  
• 1          cup drained oil-packed sun-dried tomatoes, chopped

1. In medium saucepan, cook onions, butter, sugar, salt, pepper and chipotle peppers, covered, over low heat, stirring occasionally, until onions are soft and pale golden, about 30 minutes.
2. Add wine, vinegar, apricots and tomatoes and simmer, uncovered, stirring occasionally until thick, 20-30 minutes. Serve with turkey.

Note: Jam can be made in advance and stored in refrigerator.