Salvadorian Turkey

Salvadorian Turkey

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Give your Thanksgiving turkey a Salvadorian twist with this easy recipe. The crispy ancho chile/pumpkin seed sauce is a wonderful coating that seals the turkey’s natural juices. Serve with your favorite sides.

25 mins. to Prepare

208 mins. Cooking Time

0 mins. Standing Time

233 mins. Total

Servings: 12 to 15 servings

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This recipe is: Dairy Free


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ARRANGE oven rack in the middle position. Line baking sheet with foil. Preheat broiler.

Step 2 of 15

ARRANGE tomatoes and bell pepper cut-side-down on prepared baking sheet. Broil for 7 to 10 minutes or until skins begin to loosen and peel off. Remove from oven.

USING tongs, place tomatoes and bell pepper in a plastic bag. Seal and set aside for 10 minutes.

SET oven temperature to 400° F.

PLACE turkey in roasting pan. Rub with 4 tablespoons oil on all sides. Place in oven for 15 to 20 minutes or until turkey skin begins to turn golden brown. Remove from oven.

Step 6 of 15

STUFF cavity with apples and olives. Set aside.

DECREASE oven temperature to 350° F.

Step 8 of 15

HEAT remaining 2 tablespoons oil in a large skillet over medium heat.

Step 9 of 15

ADD dried chile skins and pumpkin seeds. Quickly stir for about 6 minutes or until pumpkin seeds begin to brown.

POUR chile/pumpkin seed mixture into a blender. Set aside.

REMOVE as much of the steamed tomato skins as possible. Add tomatoes, bell pepper, onion, garlic, bouillon and coffee granules to blender; cover. Blend until smooth.

Step 12 of 15

SLOWLY pour sauce over turkey, brushing evenly to cover turkey.

BAKE, basting occasionally, for 3 hours or until an instant-read thermometer inserted into the thickest part of thigh registers 165° to 170° F.

REMOVE apples and olives from cavity before serving.

Serve on a platter or large cutting board accented by green grapes, green apples, salad greens and herbs.

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