Yucatan Turkey Pibil (L a Times)

Categories: Holidays | Newspaper | Poultry

Serves: 10 Servings

Ingredients:

1 c Achiote paste
1 tb Salt
1/2 c Lime juice (about 6 limes)
1/2 c Orange juice
2 tb Oil
1 (10-pound) turkey, giblets
- removed, thawed if frozen
2 lg Or 3 small banana leaves,
-center ribs torn away
Salt, pepper
3 lg White onions, sliced
4 lg Tomatoes, sliced
3 Sprigs fresh epazote or
- 6 sprigs cilantro
1 Fresh habanero chile or
- 6 serrano chiles
Formatted by Manny Rothstein

Instructions:
Combine achiote paste, salt, lime juice, orange juice and oil in small
bowl. Spread mixture over entire turkey. Line Dutch oven or roasting pan
with banana leaves (leaves can hang over side), reserving enough to cover
top.
Remove neck and giblets from turkey. Wash turkey well, then pat dry and
season inside and out with salt and pepper. Place turkey, breast-side up,
over leaves. Spread sliced onions and tomatoes over top of turkey. Scatter
epazote over top. Nestle chile on top of turkey. Cover turkey with more
banana leaves, tucking them in to seal. Cover pan tightly with lid or foil.
Roast at 325 degrees, basting often, until nicely browned and thermometer
inserted into deepest part of thigh reads 175 degrees (155 degrees. Manny),
about
15 minutes per pound.
Remove turkey from oven and let rest, uncovered, 15 to 30 minutes. Remove
and discard banana leaves and chile. Place turkey on platter. Puree cooked
onions and tomatoes with hand blender in cooking juices to thicken sauce.
Makes 10 servings.

Each serving contains about: 521 calories 913 mg sodium 171 mg cholesterol
28 grams fat 9 grams carbohydrates 56 grams protein 0.86 gram fiber.

From Nancy Zaslavsky, Copyright Los Angeles Times, November 16, 1995

Previous: Yucatan Style Swordfish with Spicy Mango Salsa (Gc) | Next: Yucatan Turkey with Toasted Bread Crumbs (Light)