RECIPE
16 INGREDIENTS8 STEPS3HR

El Salvadoran Roast Turkey

4.5
2 Ratings
Olive and Artisan
Recipe developer, writer, photographer and pun making extraordinaire. I’m passionate about developing mouth watering recipes that are balanced with amazing flavor combos.
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.

3HR

Total Cooking Time

16

Ingredients
Recipe developer, writer, photographer and pun making extraordinaire. I’m passionate about developing mouth watering recipes that are balanced with amazing flavor combos.
Ingredients
US / METRIC
Servings:
6
Serves 6
1/2 cup
Butter, room temperature
12 lb
1 can
(10 oz)
Green Olives, drained
3 oz
Capers, drained
64 fl oz
Chicken Stock
1/2 cup
White Sesame Seeds
2 Tbsp
Pumpkin Seeds
1 Tbsp
Annatto Seeds
2 tsp
Peppercorns
1 can
(32 oz)
3/4 cup
Water
3 cloves
smashed
2
Dried Chili Peppers
1 tsp
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Author's Notes

Typically served with Mexican rolls, romaine lettuce, and tomatoes.

Directions

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Step 1
Preheat the oven to 425 degrees F (220 degrees C). Blot the defrosted Turkey (12 pound) with a paper towel and massage the skin with Butter (1/2 cup).
Step 2
Stuff the turkey cavity with Capers (3 ounce) and Green Olives (1 can).
Step 3
Pour the Chicken Stock (64 fluid ounce) into the bottom of the roaster and add the Bay Leaf (3). Place turkey into roaster breast side up and place in the oven for 30 minutes.
Step 4
Toast the White Sesame Seeds (1/2 cup), Pumpkin Seeds (2 tablespoon), Annatto Seeds (1 tablespoon), and Peppercorns (2 teaspoon) 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 (3/4 cup), Garlic (3 clove), Dried Chili Pepper (2), Paprika (1 teaspoon), 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.

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