Salvadorian Roasted Turkey

Total Time: 3 hrs 50 mins Preparation Time: 30 mins Cook Time: 3 hrs 20 mins

Ingredients

• 10 large halved and seeded roma tomatoes (plum)
• 1 large halved and seeded green bell pepper
• 2 tablespoons vegetable oil
• 1 (10 lb) whole turkey, neck and giblets removed
• 1 granny smith apple, peeled quartered and cored
• 1 (5 ounce) jar drained pitted green olives
• 2 stemmed and seeded dried ancho chiles
• 1/2 cup raw pumpkin seeds
• 2 bay leaves
• 1 onion, cut into chunks
• salt and pepper

Recipe

• 1 place an oven rack in the topmost position and preheat oven on the broil setting. line a baking sheet with aluminum foil.
• 2 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.
• 3 place charred vegetables into a bowl and seal with plastic wrap to steam until their skins loosen.
• 4 lower oven rack to accommodate a roasting pan, and turn oven to 325 degrees f (165 degrees c).
• 5 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.
• 6 once the turkey has been browned, place breast side up into the roasting pan, and stuff with quartered apples and olives. set aside.
• 7 heat a skillet over medium-high heat.
• 8 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.
• 9 once the tomatoes and peppers have steamed enough that the skins have loosened, remove and discard the skins.
• 10 place tomatoes, green peppers, and onion into the blender with the pumpkin seeds.
• 11 blend until you have a thick, smooth sauce. season with salt and pepper to taste, adding a little liquid from the olives if desired.
• 12 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.