Yucatan turkey pibil recipe
Yucatan Turkey Pibil Total Preparation Time: 3 hours 15 minutes Active 1 cup achiote paste 1 tablespoon salt 12 cup lime Juice (about 6 limes) 12 cup orange juice 2 tablespoons oil 1 (10-pound) (10-pound) (10-pound) turkey, giblets removed, thawed if frozen 2 large or 3 small banana leaves, center ribs torn away Salt, pepper 3 large white onions, sliced 4 large tomatoes, sliced 3 sprigs fresh epazote or 6 sprigs cllantro 1 fresh habanero chile or 6 serrano chiles 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 Work Time: 15 minutes (leaves can hang over side), reserving enough to cover top. Place turkey, breast-side breast-side 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, degrees, about 15 minutes per pound. Remove turkey from oven and let rest, uncovered, 15 to 30 minutes. Remove and discard banana leaves and chiles. Place turkey on platter. Puree cooked onions and tomatoes with hand blender in cooking juices to thicken sauce. 10 servings. Each serving: 521 calories; 913 mg sodium; 171 mg cholesterol; 28 grams fat; 9 grams carbohydrates; 56 grams protein; protein; 0.86 gram fiber.