This Salvadorian roasted turkey recipe includes ancho chile peppers, toasted pumpkin seeds, and apples.
Preparation Time
25 mins
Cooking Time
3 hr 20 mins
Total Time
3 hr 45 mins
Calories
662 Calories
Recipe Instructions
Step 1
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
Step 2
Place tomatoes and bell pepper, cut-sides down, onto the prepared baking sheet. Cook under the preheated broiler until skins begin to blacken, about 5 minutes. Place charred vegetables into a bowl; cover with plastic wrap to steam until skins loosen.
Step 3
Move oven rack to the center position and turn the oven to 325 degrees F (165 degrees C).
Step 4
Meanwhile, pour vegetable oil into a roasting pan (or skillet large enough to fit the turkey) and heat over medium-high heat. Add turkey; sear on all sides until browned, about 10 minutes. Place breast-side up into the roasting pan; stuff with quartered apples and olives. Set aside.
Step 5
Heat a skillet over medium-high heat. Add pumpkin seeds, ancho chiles, and bay leaves; cook and stir until pumpkin seeds smell toasty, about 5 minutes. Transfer mixture to a blender.
Step 6
Remove and discard tomato and bell pepper skins; add to the blender. Add onion and pumpkin seed mixture; blend until becomes a thick, smooth sauce. Season with salt and black pepper, adding a little olive brine if desired. Brush sauce onto turkey,
Step 7
Bake turkey in the preheated oven until an instant-read thermometer inserted into the thickest part of the thigh reads 180 degrees F (80 degrees C), about 3 hours, basting occasionally.
Ingredients
2 tablespoons vegetable oil
salt and pepper to taste
2 bay leaves
1 (10 pound) whole turkey, neck and giblets removed
1 onion, cut into chunks
2 dried ancho chiles, stemmed and seeded
1 large green bell pepper, halved and seeded
10 large Roma (plum) tomatoes, halved and seeded
1 Granny Smith apple - peeled, quartered, and cored
