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Salvadorian Roasted Turkey
Salvadorian Roasted Turkey
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Prep Time:
25 minutes
Cook Time:
200 minutes
Total Time:
225 minutes
Spicy ancho chili roasted turkey with crunchy pumpkin seeds and sweet apples, a cherished Salvadorian family recipe for all to savor.
Ingredients:
  • 10 large Roma (plum) tomatoes, halved and seeded
  • 1 large green bell pepper, halved and seeded
  • 1 (10 pound) whole turkey, neck and giblets removed
  • 1 Granny Smith apple - peeled, quartered, and cored
  • 1 (5 ounce) jar pitted green olives, drained
  • 2 dried ancho chiles, stemmed and seeded
  • 0.5 cup raw pumpkin seeds
  • 1 onion, cut into chunks
Instructions:
  • Preheat the oven on the broil setting with the oven rack in the highest position and line a baking sheet with aluminum foil.
  • Arrange tomatoes and bell pepper on a baking sheet, cut-side down, and broil on the top rack of the oven until the skins blacken slightly, approximately 5 minutes. Transfer the charred vegetables to a bowl, cover it with plastic wrap to let them steam and loosen their skins. Adjust the oven rack to fit a roasting pan and lower the temperature to 325°F (165°C).
  • Heat vegetable oil in a roasting pan or large skillet over medium-high heat. Brown the turkey on all sides for about 10 minutes. Place the turkey breast side up in the pan and stuff with quartered apples and olives. Set aside.
  • In a hot skillet, toast ancho chiles, pumpkin seeds, and bay leaves until the pumpkin seeds are fragrant, around 5 minutes. Transfer to a blender.
  • After the tomatoes and peppers are steamed until the skins loosen, peel and discard the skins. Combine the peeled tomatoes, green peppers, onion, and pumpkin seeds in a blender. Blend until smooth and thick. Season with salt and pepper, adding a splash of olive liquid if desired.
  • Brush the delectable sauce all over the turkey, then pop it into the preheated oven. Let it cook for approximately 3 hours until a meat thermometer inserted in the thickest part of the thigh registers 180°F (80°C), remembering to baste it every so often for extra juiciness.

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