Description
This classic El Salvadoran Roast Turkey combines traditional flavors and spices, producing a rich and savory centerpiece perfect for festive occasions. The turkey is first buttered and stuffed with capers and green olives, then roasted and basted with a vibrant blend of toasted sesame seeds, pepitas, annatto seeds, tomatoes, garlic, and chili peppers, creating a succulent and aromatic dish.
Ingredients
Scale
Turkey and Stuffing
- 12 pound Turkey
- 1/2 cup Butter
- 1 can Green Olives
- 3 ounce Capers
Roasting Liquid and Spices
- 64 fluid ounce Chicken Stock
- 3 Bay Leaf
- to taste Ground Black Pepper
Tomato Sauce and Toasted Seeds
- 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
Instructions
- Preheat and Prepare Turkey: Preheat the oven to 425 degrees F (220 degrees C). Blot the defrosted turkey with a paper towel to remove moisture and massage the skin thoroughly with 1/2 cup of butter, ensuring even coating for rich flavor and crisp skin.
- Stuff the Turkey: Stuff the turkey cavity with 3 ounces of capers and 1 can of green olives to infuse the meat with tangy, briny flavors.
- Add Roasting Liquid and Begin Roasting: Pour 64 fluid ounces of chicken stock into the bottom of the roaster and add 3 bay leaves. Place the stuffed turkey breast side up into the roaster and roast in the oven at 425 degrees F for 30 minutes to sear and start cooking.
- Toast Seeds and Spices: In a small saucepan, toast 1/2 cup white sesame seeds, 2 tablespoons pepitas, 1 tablespoon annatto seeds, and 2 teaspoons peppercorns just until fragrant. Transfer the toasted seeds and peppercorns to a blender container for the sauce preparation.
- Prepare Tomato Sauce: Drain the liquid from 1 can of stewed tomatoes into the blender with the toasted seeds. Add 3/4 cup water, 3 cloves garlic, 2 dried chili peppers, 1 teaspoon paprika, and ground black pepper to taste. Blend until the ingredients form a smooth paste. Then add the remaining tomatoes to the blender and pulse briefly to combine.
- Lower Oven Temperature and Add Sauce: After the initial 30 minutes of roasting, reduce the oven temperature to 325 degrees F (160 degrees C). Pour the prepared tomato seed sauce over the entire turkey, coating it thoroughly.
- Continue Roasting and Basting: Return the turkey to the oven and roast until the internal temperature reaches 170 degrees F (76 degrees C), basting generously with the pan juices and sauce every 30 minutes to keep the bird moist and flavorful.
- Protect Skin and Rest: When the turkey skin begins to darken excessively, loosely cover the bird with foil to prevent burning. Once fully cooked, remove the turkey from the oven and allow it to rest for at least 20 minutes before carving to retain juices.
Notes
- Use a meat thermometer to ensure the turkey reaches the safe internal temperature of 170°F (76°C) for optimal tenderness and safety.
- Resting the turkey after roasting allows the juices to redistribute within the meat, ensuring moist slices.
- If annatto seeds are unavailable, substitute with a small amount of smoked paprika for color and mild flavor.
- Adjust the number of dried chili peppers according to your spice preference; removing seeds can reduce heat.
- Butter massaging the skin under the turkey helps produce a crispy and golden skin.
- Prep Time: 30 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: El Salvadoran
Keywords: El Salvadoran turkey, roast turkey recipe, festive turkey, Latin American turkey, annatto turkey, olive stuffed turkey
