Salvadoran-Style Roast Turkey

Name: Salvadoran-Style Roast Turkey
Prep time: 25 min
Cook time: 3 h 20 min
Total time: 3 h 45 min
Yield: 12 servings
Cuisine: Mexican
Ingredients: 1 whole Cooked Turkey; 2 whole Dried Ancho Chile Pepper; 2 whole Dried Bay Leaves; 1 whole Granny Smith Apple; 1 whole Green Bell Pepper; 5 oz Olives; 0.5 cup Pumpkin Seeds; 10 whole Roma Tomato; 1 dash Salt & Pepper; 2 tbsp Vegetable Oil; 1 whole Yellow Onion

Dinner 🍽️Lunch 🥪 Mexican Low-Carb Sugar-Free Heart-Healthy ❤️Diabetic-Friendly Gluten-Free Whole30 Paleo 🦴Halal 🕌Comfort-Food

Salvadoran-Style Roast Turkey balances smoky ancho chiles and charred tomato-bell pepper flavors with a gentle nuttiness from toasted pumpkin seeds. Briny olives and tart apple add layered depth, making each slice juicy and aromatic. Serve it as a festive centerpiece for holidays or special family dinners when you want bold, comforting flavors.

Prep25 mins
Cook3 hrs 20 mins
Serves12
DifficultyMedium

1

Position the oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
2

Arrange the tomatoes and bell pepper, cut-sides down, on the prepared baking sheet. Broil until the skins start to blacken, about 5 minutes. Transfer the charred vegetables to a bowl and cover with plastic wrap to steam until the skins loosen.
3

Move the oven rack to the center position and set the oven to 325 degrees F (165 degrees C).
4

Meanwhile, pour vegetable oil into a roasting pan (or a skillet large enough to hold the turkey) and heat over medium-high. Add the turkey and sear on all sides until browned, about 10 minutes. Place it breast-side up in the roasting pan; stuff with quartered apples and olives. Set aside.
5

Heat a skillet over medium-high. Add the pumpkin seeds, ancho chiles, and bay leaves; cook and stir until the pumpkin seeds smell toasty, about 5 minutes. Transfer the mixture to a blender.
6

Peel off and discard the tomato and bell pepper skins; add the vegetables to the blender. Add the onion and the 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 the 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.