Savadorian Roasted Turkey: A Family Favorite Recipe

Ingredients

• 10 large Roma (plum) tomatoes, halved and seeded
• 1 large green bell pepper, halved and seeded
• 2 tablespoons vegetable oil
• 1 (10 pound) whole turkey, neck and giblets removed
• 1 Granny Smith apple - peeled, quartered, and cored
• 1 (5 ounce) jar pitted green olives, drained
• 0.5 cup raw pumpkin seeds
• 2 dried ancho chiles, stemmed and seeded
• 2 bay leaves
• 1 onion, cut into chunks
• salt and pepper to taste

Instructions

1. Position the oven rack approximately 6 inches from the broiler and preheat the broiler. Cover a baking sheet with aluminum foil for easy cleanup.
2. Arrange tomatoes and bell pepper, cut-sides down, on the prepared baking sheet. Broil until the skins start to blacken, approximately 5 minutes. Transfer the charred vegetables to a bowl and cover with plastic wrap to steam until the skins loosen for easy peeling.
3. Adjust the oven rack to the center position and preheat the oven to 325 degrees F (165 degrees C).
4. In a roasting pan (or large skillet), heat vegetable oil over medium-high heat. Add the turkey and sear on all sides until nicely browned, about 10 minutes. Place the turkey breast-side up in the roasting pan and stuff the cavity with quartered apples and olives. Set the pan aside.
5. Heat a skillet over medium-high heat. Add pumpkin seeds, ancho chiles, and bay leaves. Cook, stirring constantly, until the pumpkin seeds release a toasty aroma, about 5 minutes. Transfer the mixture to a blender.
6. Peel and discard the skins from the tomatoes and bell pepper. Add the peeled vegetables to the blender, along with the onion and pumpkin seed mixture. Blend until you achieve a thick, smooth sauce. Season to taste with salt and black pepper, and add a touch of olive brine for extra flavor if desired. Generously brush the sauce all over the turkey.
7. Roast the turkey in the preheated oven until a meat thermometer inserted into the thickest part of the thigh registers 180 degrees F (80 degrees C), approximately 3 hours. Baste the turkey with pan juices occasionally during cooking.

Nutrition

• Calories: 662 kcal
• Fat Content: 33 g
• Fiber Content: 2 g
• Sugar Content: 4 g
• Sodium Content: 472 mg
• Protein Content: 79 g
• Cholesterol Content: 224 mg
• Carbohydrate Content: 8 g
• Saturated Fat Content: 9 g
• Unsaturated Fat Content: 0 g