Ingredients:
1 cup Achiote paste
1 tbsp Salt
1/2 cup Lime juice -, (abt 6 limes)
1/2 cup Orange juice
2 tbsp Oil
10 lb Turkey, thawed if frozen,
Giblets removed
2 large Banana leaves, center ribs
torn away
Salt and pepper
3 large White onions, sliced
4 large Tomatoes, sliced
3 Fresh epazote sprigs
(or 6 sprigs of cilantro)
1 Fresh habanero chile
(or 6 serrano chiles)
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. 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, 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
Recipe Source:
Los Angeles Times - 11-21-1996
Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com
Converted by MM_Buster v2.0n.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 988 Calories; 73g Fat (62.1%
calories from fat); 74g Protein; 26g Carbohydrate; 1g Dietary Fiber; 244mg
Cholesterol; 1028mg Sodium. Exchanges: 1 Grain(Starch); 10 Lean Meat; 1
Vegetable; 0 Fruit; 8 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Preparation Time: 0:00
Servings: 10
|
