| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Dutch | Holidays, Newspaper, Poultry | 10 | Servings |
INGREDIENTS
| 1 | c | Achiote paste |
| 1 | tb | Salt |
| 1/2 | c | Lime juice (about 6 limes) |
| 1/2 | c | Orange juice |
| 2 | tb | Oil |
| 1 | (10-pound) turkey, giblets removed, thawed if frozen | |
| 2 | lg | Or 3 small banana leaves, center ribs torn away |
| Salt, pepper | ||
| 3 | lg | White onions, sliced |
| 4 | lg | Tomatoes, sliced |
| 3 | Sprigs fresh epazote or 6 sprigs cilantro | |
| 1 | Fresh habanero chile or 6 serrano chiles | |
| Formatted by Manny Rothstein |
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 15 minutes per pound. Remove turkey from oven and let rest, 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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