Cooking Instructions
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Step 1
Preheat the oven to 425 degrees F (220 degrees C). Blot the defrosted
Turkey (5.4 kg)
with a paper towel and massage the skin with
Butter (120 g)
.
Step 2
Stuff the turkey cavity with
Capers (85 g)
and
Green Olives (1 can)
.
Step 3
Pour the
Chicken Stock (1.9 L)
into the bottom of the roaster and add the
Bay Leaves (3)
. Place turkey into roaster breast side up and place in the oven for 30 minutes.
Step 4
Toast the
White Sesame Seeds (70 g)
,
Pepitas (20 g)
,
Annatto Seeds (6 g)
, and
Peppercorns (6 g)
in a small saucepan until just fragrant and add to a blender container.
Step 5
Drain the liquid from the
Stewed Tomatoes (1 can)
into the blender container and add
Water (180 mL)
,
Garlic (3 cloves)
,
Dried Chili Peppers (2)
,
Paprika (2 g)
, and
Ground Black Pepper (to taste)
. Blend until ingredients form a paste. Add the rest of the tomatoes to the blender.
Step 6
After the turkey has cooked, turn the oven down to 325 degrees F (160 degrees C) and pour the blended tomato sauce over the entire turkey.
Step 7
Place turkey back into the oven and roast until the internal temperature of the turkey reaches 170 degrees F (76 degrees C), generously basting every half hour.
Step 8
Place foil over the turkey when it starts to darken. Let rest before carving.
