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LOCATION: Recipes >> Poultry >> Pollo Pibil 01

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Yucatan Turkey Pibil
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.

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