25 mins. to Prepare
208 mins. Cooking Time
0 mins. Standing Time
233 mins. Total
Servings: 12 to 15 servings
This recipe is: Dairy Free Directions View Step-by-Step View All Steps Step 1 of 15 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.
Step 3 of 15 USING
tongs, place tomatoes and bell pepper in a plastic bag. Seal and set aside for 10 minutes.
Step 4 of 15 SET
oven temperature to 400° F.
Step 5 of 15 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.
Step 7 of 15 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.
Step 10 of 15 POUR
chile/pumpkin seed mixture into a blender. Set aside.
Step 11 of 15 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.
Step 13 of 15 BAKE
, basting occasionally, for 3 hours or until an instant-read thermometer inserted into the thickest part of thigh registers 165° to 170° F.
Step 14 of 15 REMOVE
apples and olives from cavity before serving.
Step 15 of 15
Serve on a platter or large cutting board accented by green grapes, green apples, salad greens and herbs.