Ancho Chile & Charred Tomato Turkey Roast

Recipe Collection: Dinner

Ancho Chile & Charred Tomato Turkey Roast elevates your holiday gatherings with a mouthwatering Salvadorian-inspired dish that brings together the rich, smoky flavors of charred tomatoes and ancho chiles. This non-vegetarian recipe is perfect for family feasts and special occasions, ensuring a memorable meal for everyone at the table.

The robust flavor profile of this turkey roast pairs beautifully with traditional sides, making it versatile for any festive menu. Whether served with rice, beans, or a fresh salad, this dish is sure to impress.

Easily select this recipe from the easyChef Pro App, where you can explore personalized recommendations, AI-powered pantry tracking, and a smart shopping list that helps you find the best prices. Organize your ingredients and follow our step-by-step guide to create a delicious meal today!

Overview

This Salvadorian-inspired roasted turkey recipe, passed down from a beloved mother-in-law, combines the rich flavors of charred tomatoes and ancho chiles. It's a family favorite, perfect for gatherings and special occasions.

Diet Type

Non-Vegetarian

Allergies

None specified

Cuisine

Salvadorian

Serving Size: 12

Cooking Time: 205 minutes

Ingredients

• 10 Large Roma (plum) tomatoes, halved
• 1 Large green bell pepper, halved
• 2 Tablespoons (tbsp) vegetable oil
• 1 10 Pounds (lb) whole turkey, packaged
• 1 Granny Smith apple, peeled
• 5 Ounces (oz) jar pitted green olives, drained
• 0.5 Cups raw pumpkin seeds
• 2 Whole dried ancho chiles, drained
• 2 Whole bay leaves
• 1 Whole onion, sliced
• 1 Pinch salt, to taste
• 1 Pinch black pepper, to taste

Steps

1. Set the oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
2. Place the tomatoes and bell pepper, cut-sides down, onto the prepared baking sheet. Cook under the preheated broiler until skins begin to blacken, about 5 minutes. Place charred vegetables into a bowl; cover with plastic wrap to steam until skins loosen.
3. Move the oven rack to the center position and turn the oven to 325 degrees F (165 degrees C).
4. Meanwhile, pour vegetable oil into a roasting pan (or skillet large enough to fit the turkey) and heat over medium-high heat. Add the turkey; sear on all sides until browned, about 10 minutes. Place breast-side up into the roasting pan; stuff with quartered apples and olives. Set aside.
5. Heat a skillet over medium-high heat. Add pumpkin seeds, ancho chiles, and bay leaves; cook and stir until pumpkin seeds smell toasty, about 5 minutes. Transfer the mixture to a blender.
6. Remove and discard tomato and bell pepper skins; add to the blender. Add onion and pumpkin seed mixture; blend until it becomes a thick, smooth sauce. Season with salt and black pepper, adding a little olive brine if desired. Brush sauce onto the turkey.
7. Bake the turkey in the preheated oven until an instant-read thermometer inserted into the thickest part of the thigh reads 180 degrees F (80 degrees C), about 3 hours, basting occasionally.

Enjoy this flavorful turkey with your favorite sides, and savor the taste of Salvadorian tradition!