Salvadorian Roasted Turkey

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READY IN: 3hrs 50mins
SERVES: 12
YIELD: 1 Turkey
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place an oven rack in the topmost position and preheat oven on the broil setting. Line a baking sheet with aluminum foil.
  • Place tomatoes and bell pepper onto the baking sheet, cut-side down. Broil on top rack of preheated oven until the skins begin to blacken, about 5 minutes.
  • Place charred vegetables into a bowl and seal with plastic wrap to steam until their skins loosen.
  • Lower oven rack to accommodate a roasting pan, and turn oven to 325 degrees F (165 degrees C).
  • Meanwhile, pour vegetable oil into a roasting pan (or skillet large enough to fit the turkey), and place over medium-high heat. When hot, add the turkey and sear on all sides until browned, about 10 minutes.
  • Once the turkey has been browned, place breast side up into the roasting pan, and stuff with quartered apples and olives. Set aside.
  • Heat a skillet over medium-high heat.
  • Add the ancho chiles, pumpkin seeds, and bay leaves. Cook and stir until the pumpkin seeds begin to smell toasted, about 5 minutes, then pour the mixture into a blender.
  • Once the tomatoes and peppers have steamed enough that the skins have loosened, remove and discard the skins.
  • Place tomatoes, green peppers, and onion into the blender with the pumpkin seeds.
  • Blend until you have a thick, smooth sauce. Season with salt and pepper to taste, adding a little liquid from the olives if desired.
  • Brush the sauce onto the turkey, and place into preheated oven. Cook until a meat thermometer inserted in the meaty part of the thigh reads 180 degrees F (80 degrees C), about 3 hours, basting occasionally.
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