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My review
Salvadorian Roasted Turkey
17
JENNF45
"My Salvadorian mother-in-law taught me this recipe, and it's become our family's favorite. I want everyone to enjoy it like we do!"
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Ingredients
3 h 45 m servings 662Original recipe yields 12 servings (1 turkey)
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- US
- Metric
Directions
{{model.addEditText}} Print- Place an oven rack in the topmost position and preheat oven on the broil setting. Line a baking sheet with aluminum foil.
- Place tomatoes and bell pepper onto the baking sheet, cut-side down. Broil on top rack of preheated oven until the skins begin to blacken, about 5 minutes. Place charred vegetables into a bowl and seal with plastic wrap to steam until their skins loosen. Lower oven rack to accommodate a roasting pan, and turn oven to 325 degrees F (165 degrees C).
- Meanwhile, pour vegetable oil into a roasting pan (or skillet large enough to fit the turkey), and place over medium-high heat. When hot, add the turkey and sear on all sides until browned, about 10 minutes. Once the turkey has been browned, place breast side up into the roasting pan, and stuff with quartered apples and olives. Set aside.
- Heat a skillet over medium-high heat. Add the ancho chiles, pumpkin seeds, and bay leaves. Cook and stir until the pumpkin seeds begin to smell toasted, about 5 minutes, then pour the mixture into a blender.
- Once the tomatoes and peppers have steamed enough that the skins have loosened, remove and discard the skins. Place tomatoes, green peppers, and onion into the blender with the pumpkin seeds. Blend until you have a thick, smooth sauce. Season with salt and pepper to taste, adding a little liquid from the olives if desired.
- Brush the sauce onto the turkey, and place into preheated oven. Cook until a meat thermometer inserted in the meaty part of the thigh reads 180 degrees F (80 degrees C), about 3 hours, basting occasionally.
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Footnotes
- Cook's Note
- We use the leftovers from this turkey to make Turkey-Curtido Sandwiches. They are really messy, but really yummy and totally worth the work.
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Reviews
Read all reviews 78 Ratings
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Most helpful positive review
1/2/2010
instead of buying the ancho chilis and pumpkin seeds and bay leaves seperatly go to your neighborhood hispanic food store and ask for "RELAJO" It has everything you need as far as seasonings goe...
Most helpful critical review
10/17/2017
Oh boy, they're teaching gueros how to make this stuff now. Good thing you didn't get knowledge of the secret ingredient. There's a reason my abuelita had the best turkey and the best curtido in...
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1/2/2010
instead of buying the ancho chilis and pumpkin seeds and bay leaves seperatly go to your neighborhood hispanic food store and ask for "RELAJO" It has everything you need as far as seasonings goe...
10/2/2009
Made this recipe multiple times. I broil the green peppers and tomato while I put 1 can stewed tomatoes, 1/2 yellow onion, 1 ancho chile pepper, pumpkin seeds in blender. the skins come right ...
1/28/2010
This was a wonderful change from the usual roast turkey! Everyone at our luncheon loved it. I slow roasted it overnight in a 250 degree electric roaster and served the olives on the side inste...
11/19/2007
We tried this on a turkey breast to try out the recipe. I had to guess at the amounts, but it made a very delicious tasting turkey. We plan to make it again this Thursday for our "slightly untr...
10/17/2017
Oh boy, they're teaching gueros how to make this stuff now. Good thing you didn't get knowledge of the secret ingredient. There's a reason my abuelita had the best turkey and the best curtido in...
11/3/2018
So easy and so delish, my family loves it. I have been using this recipe for about the last 5 yrs.
12/23/2010
I make this turkey every Thanksgiving since I found it - though with modifications (I don't use the apples/olives to stuff it, though I might this year as I'm pre-cooking my stuffing, and I don'...