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CATEGORY CUISINE TAG YIELD
Meats Dutch Holidays, Newspaper, Poultry 10 Servings

INGREDIENTS

1 c Achiote paste
1 T Salt
1/2 c Lime juice, about 6 limes
1/2 c Orange juice
2 T Oil
1 10-pound turkey giblets
removed thawed if frozen
2 Or 3 small banana leaves
center ribs torn away
Salt, pepper
3 White onions, sliced
4 Tomatoes, sliced
3 Sprigs fresh epazote or
6 sprigs cilantro
1 Fresh habanero chile or
6 serrano chiles
Formatted by Manny Rothstein
15 nutes per pound. Remove turkey from oven and let r

INSTRUCTIONS

Combine achiote paste, salt, lime juice, orange juice and oil in small
bowl. Spread mixture over entire turkey. Line Dutch oven or roasting
pan with banana leaves (leaves can hang over side), reserving enough
to cover top. Remove neck and giblets from turkey. Wash turkey well,
then pat dry and season inside and out with salt and pepper. Place
turkey, breast-side up, over leaves. Spread sliced onions and  tomatoes
over top of turkey. Scatter epazote over top. Nestle chile  on top of
turkey. Cover turkey with more banana leaves, tucking them  in to seal.
Cover pan tightly with lid or foil. Roast at 325 degrees,  basting
often, until nicely browned and thermometer inserted into  deepest part
of thigh reads 175 degrees (155 degrees. Manny), about  uncovered, 15
to 30 minutes. Remove and discard banana leaves and  chile. Place
turkey on platter. Puree cooked onions and tomatoes with  hand blender
in cooking juices to thicken sauce. Makes 10 servings.  Each serving
contains about: 521 calories 913 mg sodium 171 mg  cholesterol 28 grams
fat 9 grams carbohydrates 56 grams protein 0.86  gram fiber.  From
Nancy Zaslavsky, Copyright Los Angeles Times, November 16, 1995

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 682
Calories From Fat: 272
Total Fat: 30.3g
Cholesterol: 297.2mg
Sodium: 1015.3mg
Potassium: 1106.4mg
Carbohydrates: 10.5g
Fiber: 1.4g
Sugar: 5.9g
Protein: 87.5g


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