El Salvadoran Roast Turkey
3 hrs 30 min + resting6 to 12 servings
A 12–20 lb turkey roasted at high heat, then braised low with a spiced tomato-seed paste, capers, and olives.
| prepPreheat oven to 425°F / 220°C | |||||
| 1 turkey, 12–20 pounds | Blot turkey, rub with butter & mustard | Roast 425°F / 220°C, 30 min | Lower to 325°F / 160°C, pour sauce over turkey, baste every 30 min until 170°F / 77°C internal | Rest, foil if darkening; serve in sauce or on the side | |
| 115 g butter, room temperature | |||||
| 60 ml mustard | |||||
| 1900 ml chicken stock, or more as needed | Pour stock & bay leaves into roaster, place turkey breast up | ||||
| 3 dried bay leaves | |||||
| 70 g white sesame seeds | Toast sesame, pumpkin, annato & peppercorns until fragrant | Blend seeds with tomato liquid, water, garlic, chili, paprika & salt into paste | Pulse in remaining tomatoes, fold in capers & olives | ||
| 20 g pumpkin seeds | |||||
| 10 g annato seeds | |||||
| 2 teaspoons whole peppercorns | |||||
| 1 28-oz / 800 g can stewed whole tomatoes | |||||
| 180 ml water | |||||
| 3 garlic cloves, smashed | |||||
| 2 dry chili pods | |||||
| 1 teaspoon ground paprika | |||||
| 2 teaspoons salt | |||||
| 1 can capers, drained | |||||
| 1 can green olives, drained | |||||
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