Achiote Turkey

By Tasty · 300 min

Ingredients

Instructions

1. In a mortar, grind the peppercorns and bay leaves to a fine powder, then add the oregano and achiote paste and grind to break up the achiote. Add the salt and grind until mixed, then add the garlic and grind until well combined. (A coffee grinder or blender also works.)
2. Put the turkey in a large oven-safe roasting pan, rub the dry brine over all sides, cover, and refrigerate for 8 hours.
3. In a small bowl, combine the orange juice and 2 oz achiote paste and let stand for 1 hour, stirring occasionally until dissolved.
4. In a medium bowl, mix the softened achiote with the butter until smooth. Add the orange zest, minced garlic, oregano, salt and pepper and mix until evenly combined.
5. Separate the skin from the breast with your hands without tearing it. Rub the seasoned butter all over the inside and outside of the turkey, including under the skin. Cover and refrigerate for 24 hours.
6. Preheat the oven to 355°F (180°C).
7. Rub the outside of the turkey with olive oil, then put the orange half, red onion and yellow onion inside the cavity.
8. Roast uncovered, basting every 30 minutes with pan juices, for 3 hours total or until the internal temperature reaches 165°F (75°C).
9. Baste once more, cover, and rest for 1 hour before carving.

Summarized from Tasty's video. Watch it for the details.

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