Name: El Salvadoran Roast Turkey Recipe
Prep time: 30 min
Cook time: 3 h 30 min
Total time: 4 h
Cuisine: El Salvadoran
Ingredients: 12 pound Turkey; 1/2 cup Butter; 1 can Green Olives; 3 ounce Capers; 64 fluid ounce Chicken Stock; 3 Bay Leaf; to taste Ground Black Pepper; 1/2 cup White Sesame Seeds; 2 tablespoon Pepitas; 1 tablespoon Annatto Seeds; 2 teaspoon Peppercorns; 1 can Stewed Tomatoes; 3/4 cup Water; 3 clove Garlic; 2 Dried Chili Pepper; 1 teaspoon Paprika

Introduction

This El Salvadoran Roast Turkey offers a unique twist on a classic holiday favorite, featuring a rich, flavorful tomato and spice paste that beautifully complements the tender bird. With olives, capers, and toasted seeds, this recipe brings a vibrant, savory depth that’s sure to impress your guests.

The image shows a white plate with a black floral pattern filled with sliced grilled chicken. The chicken has a dark, crispy, and slightly charred skin with a golden-brown color, arranged in thick slices layered closely together in the center of the plate. Around the chicken, there are vibrant green romaine lettuce leaves resting on the edges of the plate. The plate is placed on a white marbled textured surface with a black and white striped cloth visible on the right side. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup Butter

12 pound Turkey

1 can Green Olives

3 ounce Capers

64 fluid ounce Chicken Stock

3 Bay Leaf

1/2 cup White Sesame Seeds

2 tablespoon Pepitas

1 tablespoon Annatto Seeds

2 teaspoon Peppercorns

1 can Stewed Tomatoes

3/4 cup Water

3 clove Garlic

2 Dried Chili Pepper

1 teaspoon Paprika

Ground Black Pepper, to taste

Instructions

Step 1: Preheat the oven to 425 degrees F (220 degrees C). Pat the defrosted turkey dry with paper towels and massage the skin thoroughly with the butter.

Step 2: Stuff the turkey cavity with the capers and green olives.

Step 3: Pour the chicken stock into the bottom of a roasting pan and add the bay leaves. Place the turkey breast side up in the roaster and roast in the oven for 30 minutes.

Step 4: In a small saucepan, toast the white sesame seeds, pepitas, annatto seeds, and peppercorns until fragrant. Transfer the toasted seeds and spices to a blender container.

Step 5: Drain the liquid from the stewed tomatoes into the blender. Add water, garlic cloves, dried chili peppers, paprika, and ground black pepper. Blend until a smooth paste forms, then add the remaining stewed tomatoes and blend lightly to combine.

Step 6: Reduce the oven temperature to 325 degrees F (160 degrees C). Remove the turkey briefly and pour the blended tomato sauce evenly over the entire bird.

Step 7: Return the turkey to the oven and roast until the internal temperature reaches 170 degrees F (76 degrees C), basting generously every 30 minutes with the pan juices and sauce.

Step 8: Cover the turkey loosely with foil if the skin begins to darken too much. Once done, let the turkey rest before carving to allow juices to redistribute.

Tips & Variations

For extra flavor, soak the dried chili peppers in warm water for 10 minutes before blending to help them soften.

If you prefer a milder sauce, reduce the number of dried chili peppers or omit them entirely.

Use fresh tomatoes when in season as a substitute for canned stewed tomatoes for a brighter taste.

Try garnishing the finished turkey with additional toasted pepitas and sesame seeds for a pleasing crunch and appearance.

FAQs

Can I prepare this turkey recipe ahead of time?

You can prepare the tomato sauce paste ahead and keep it refrigerated for up to a day before roasting. However, it’s best to roast the turkey fresh for optimal texture and flavor.

What can I use if I don’t have annatto seeds?

If you don’t have annatto seeds, you can substitute with a pinch of smoked paprika or mild chili powder to add color and subtle earthiness, though the flavor won’t be exactly the same.