Salvadorian Roasted Turkey

Name: Salvadorian Roasted Turkey
Prep time: 3 h 45 min
Cook time: 3 h 45 min
Total time: 3 h 45 min
Yield: 18
Cuisine: Global
Ingredients: 2 dried ancho chiles, stemmed and seeded; 2 bay leaves; 1 Granny Smith apple - peeled, quartered, and cored; 1 large green bell pepper, halved and seeded; 142 grams pitted green olives, drained; 1 onion, cut into chunks; 118 milliliters raw pumpkin seeds; 10 larges Roma (plum) tomatoes, halved and seeded; 18 servings salt and pepper to taste; 2 Tbsps vegetable oil; 5 kilograms whole turkey, neck and giblets removed

Salvadorian Roasted Turkey might be a good recipe to expand your main course repertoire. This recipe makes 18 servings with 315 calories, 40g of protein, and 14g of fat each. This recipe covers 22% of your daily requirements of vitamins and minerals. Head to the store and pick up ancho chiles, olives, vegetable oil, and a few other things to make it today. To use up the raw pumpkin seeds you could follow this main course with the Pumpkin Seed Brittle as a dessert. Thanksgiving will be even more special with this recipe. From preparation to the plate, this recipe takes approximately 3 hours and 45 minutes. It is a good option if you're following a gluten free, dairy free, and whole 30 diet.

Instructions

Place an oven rack in the topmost position and preheat oven on the broil setting. Line a baking sheet with aluminum foil.

Equipment you will use

Aluminum Foil

Baking Sheet

Oven

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.

Ingredients you will need

Bell Pepper

Tomato

Equipment you will use

Baking Sheet

Oven

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).

Ingredients you will need

Vegetable

Wrap

Equipment you will use

Plastic Wrap

Roasting Pan

Bowl

Oven

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.

Ingredients you will need

Vegetable Oil

Apple

Olives

Whole Turkey

Equipment you will use

Roasting Pan

Heat a skillet over medium-high heat.

Equipment you will use

Frying Pan

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.

Ingredients you will need

Pumpkin Seeds

Ancho Chili Pepper

Bay Leaves

Equipment you will use

Blender

Once the tomatoes and peppers have steamed enough that the skins have loosened, remove and discard the skins.

Ingredients you will need

Tomato

Peppers

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.

Ingredients you will need

Salt And Pepper

Green Pepper

Pumpkin Seeds

Tomato

Olives

Onion

Sauce

Equipment you will use

Blender

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.

Ingredients you will need

Whole Turkey

Sauce

Meat