Get fired up for El Salvadoran Roast Turkey. My husband is half Mexican and half El Salvadoran. That means I get fed REALLY WELL when I’m with his family. And while you may think that each country’s food is the same, that is not the case. Both are so delicious and both so unique. Mexican food is like super-delicious party food. Flavor-bursting, crunchy, creamy food. El Salvadoran food is more like serious, at-home comfort food.
Total Time
3hr
4.7
3 Ratings
Author: Olive and Artisan
Servings:
6
Ingredients
•
1/2
cup
Butter
, room temperature
•
12
lb
Turkey
•
1
can
(10 oz)
Green Olives
, drained
•
2/3
cup
Capers
, drained
•
64
fl oz
Chicken Stock
•
3
Bay Leaves
•
1/2
cup
White Sesame Seeds
•
2
Tbsp
Pepitas
•
1
Tbsp
Annatto Seeds
•
2
tsp
Peppercorns
•
1
can
(32 oz)
Stewed Tomatoes
•
3/4
cup
Water
•
3
cloves
Garlic
•
2
Dried Chili Peppers
•
1
tsp
Paprika
•
to taste
Ground Black Pepper
Cooking Instructions
1.
Preheat the oven to 425 degrees F (220 degrees C). Blot the defrosted Turkey (12 lb) with a paper towel and massage the skin with Butter (1/2 cup).
2.
Stuff the turkey cavity with Capers (2/3 cup) and Green Olives (1 can).
3.
Pour the Chicken Stock (64 fl oz) 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.
4.
Toast the White Sesame Seeds (1/2 cup), Pepitas (2 Tbsp), Annatto Seeds (1 Tbsp), and Peppercorns (2 tsp) in a small saucepan until just fragrant and add to a blender container.
5.
Drain the liquid from the Stewed Tomatoes (1 can) into the blender container and add Water (3/4 cup), Garlic (3 cloves), Dried Chili Peppers (2), Paprika (1 tsp), and Ground Black Pepper (to taste). Blend until ingredients form a paste. Add the rest of the tomatoes to the blender.
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.
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.
8.
Place foil over the turkey when it starts to darken. Let rest before carving.
Author's Notes
Typically served with Mexican rolls, romaine lettuce, and tomatoes.
Nutrition Per Serving
CALORIES
1324
FAT
35.8 g
PROTEIN
206.3 g
CARBS
16.1 g
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