Poultry: Yucatan Turkey Pibil by Recipe Cottage

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	Yucatan Turkey Pibil

		Recipe By: Birds of a Different Feather, LA Times 11.16.95 Serving Size: 10 1 c achiote paste 1 tbsp salt 1/2 c lime juice (about 6 limes) 1/2 c orange juice 2 tbsps oil 1 (10 lb) turkey, giblets removed thawed 3 banana leaves, center ribs torn away salt and pepper 3 lg white onions sliced 4 lg tomatoes sliced 3 sprigs epazote or 6 sprigs cilantro 1 habanero or 6 serranos Combine achiote paste, salt, lime juice, orange juice and oil in a small bowl. Spread mixture over entire turkey. Line roasting pan with banana leaves (leaves can hang over side), reserving enough to cover the top. Remove the neck and giblets from turkey. Wash turkey well and 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 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 the deepest part of thigh reads 180 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. Notes: In the Yucatan turkey is as common as chicken and one of the most delicious ways of cooking it there is in a backyard pib or pit, smeared with seasoning paste and wrapped in banana leaves. The bird will turn red from the achiote paste and tender from cooking in the leaves. The recipe is adapted from one Nancy Zaslavsky (Cook's Tour of Mexico) got from her friend, Rosario Chavez in Espita, Yucatan. You may use purchased achiote paste or make your own. teresa@lamg.com email: tamale@primenet.com