El Salvadoran Roast Turkey

6 to 12 servings

3 hrs 30 min + resting

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
1/2 cup / 115 g butter, room temperature
1/4 cup / 60 ml mustard
64 fl oz / 1900 ml chicken stock, or more as needed	Pour stock & bay leaves into roaster, place turkey breast up
3 dried bay leaves
1/2 cup / 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
2 tablespoons / 20 g pumpkin seeds
1 tablespoon / 10 g annato seeds
2 teaspoons whole peppercorns
1 28-oz / 800 g can stewed whole tomatoes
3/4 cup / 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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