Recipe for Yucatan Turkey Pibil (L A Times)


1 cup achiote paste
1 tablespoon salt
1/2 cup lime juice (about 6 limes)
1/2 cup orange juice
2 tablespoon oil
1 (10-pound) turkey, giblets removed; , thawed if frozen
2 large or 3 small banana leaves, center ri; bs torn away
1 salt, pepper
3 large white onions, sliced
4 large tomatoes, sliced
3 sprigs fresh epazote or 6 sprigs c; ilantro
1 fresh habanero chile or 6 serrano; chiles
1 formatted by manny rothstein


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.

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