Salvadorian Roasted Turkey

Salvadorian Roasted Turkey

4 Reviews 1 Pic
  • Prep

    25 m
  • Cook

    3 h 20 m
  • Ready In

    3 h 45 m
JENNF45
Recipe by  JENNF45

“My Salvadorian mother-in-law taught me this recipe, and it's become our family's favorite. I want everyone to enjoy it like we do!”

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Ingredients

Adjust Servings

Original recipe yields 1 turkey

Directions

  1. Place an oven rack in the topmost position and preheat oven on the broil setting. Line a baking sheet with aluminum foil.
  2. Place tomatoes and bell pepper onto the baking sheet, cut-side down. Broil on top rack of preheated oven until the skins begin to blacken, about 5 minutes. Place charred vegetables into a bowl and seal with plastic wrap to steam until their skins loosen. Lower oven rack to accommodate a roasting pan, and turn oven to 325 degrees F (165 degrees C).
  3. Meanwhile, pour vegetable oil into a roasting pan (or skillet large enough to fit the turkey), and place over medium-high heat. When hot, add the turkey and sear on all sides until browned, about 10 minutes. Once the turkey has been browned, place breast side up into the roasting pan, and stuff with quartered apples and olives. Set aside.
  4. Heat a skillet over medium-high heat. Add the ancho chiles, pumpkin seeds, and bay leaves. Cook and stir until the pumpkin seeds begin to smell toasted, about 5 minutes, then pour the mixture into a blender.
  5. Once the tomatoes and peppers have steamed enough that the skins have loosened, remove and discard the skins. Place tomatoes, green peppers, and onion into the blender with the pumpkin seeds. Blend until you have a thick, smooth sauce. Season with salt and pepper to taste, adding a little liquid from the olives if desired.
  6. Brush the sauce onto the turkey, and place into preheated oven. Cook until a meat thermometer inserted in the meaty part of the thigh reads 180 degrees F (80 degrees C), about 3 hours, basting occasionally.

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Reviews (4)

Rate This Recipe
alexsa7montes
25

alexsa7montes

instead of buying the ancho chilis and pumpkin seeds and bay leaves seperatly go to your neighborhood hispanic food store and ask for "RELAJO" It has everything you need as far as seasonings goes all in one packet. Just add to blender with roasted tomatoes and Green Peppers for a yummy authentic Salvadorian Sauce. This Sauce can also be used for the Panes con Chumpe or turkey sandwiches. From my experience this sauce always taste better the next day.

Jenn F.
18

Jenn F.

Made this recipe multiple times. I broil the green peppers and tomato while I put 1 can stewed tomatoes, 1/2 yellow onion, 1 ancho chile pepper, pumpkin seeds in blender. the skins come right off the tomato when they are done under broiler and I am not to picky on taking the skins off the pepper. I add a little oregano and then blend it. when that is done I season the turkey with season all salt and a little cumin. sear the turkey and put in roasting dish. pour salsa over turkey making sure to cover it all then spoon pimento stuffed green olives over the turkey. drop in 2 bay leaves. cover and cooked turkey amount of time that the packaging it came in said, usually around 1 1/2 - 2 hours. Super moist and super yummy. served over rice with extra sauce or in the turkey curtido sandwich (recipe on this sight). We clean the sauce from our plate with french bread or warm tortillas. Once you get the hang of making the salsa this recipe is quick. You can also marinate the turkey overnight in the sauce. it lets the sauce soak into the turkey a little.

Travis & Amanda
10

Travis & Amanda

We tried this on a turkey breast to try out the recipe. I had to guess at the amounts, but it made a very delicious tasting turkey. We plan to make it again this Thursday for our "slightly untraditional" Thanksgiving. A bit of work, but very yummy. I used purchased roasted pumpkin seeds - in shells. This time when I shopped, there were ones w/ no shells, but barring opening up a pumpkin, I could not find raw seeds. Thanks for the recipe!

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 662 cal
  • 33%
  • Fat
  • 33.3 g
  • 51%
  • Carbs
  • 7.9 g
  • 3%
  • Protein
  • 79.3 g
  • 159%
  • Cholesterol
  • 224 mg
  • 75%
  • Sodium
  • 504 mg
  • 20%

Based on a 2,000 calorie diet

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