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Title: Yucatan Turkey Pibil
Yield: 10 Servings

Ingredients

      1 c  Achiote paste
      1 tb Salt
    1/2 c  Lime juice - (abt 6 limes)
    1/2 c  Orange juice
      2 tb Oil
     10 lb Turkey; thawed if frozen,
           Giblets removed
      2 lg Banana leaves; center ribs
           torn away
           Salt and pepper
      3 lg White onions; sliced
      4 lg Tomatoes; sliced
      3    Fresh epazote sprigs
           (or 6 sprigs of cilantro)
      1    Fresh habanero chile
           (or 6 serrano chiles)

Instructions

Combine achiote paste, salt, lime juice, orange juice and oil in small
bowl. Spread mixture over entire turkey. Line Dutch oven or roasting pan
with banana leaves (leaves can hang over side), reserving enough to cover
top. 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 more 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 deepest part of thigh
reads 175 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.
Makes 10 servings.

Each serving contains about: 521 calories; 913 mg sodium; 171 mg
cholesterol; 28 grams fat; 9 grams carbohydrates; 56 grams protein; 0.86
gram fiber

Recipe Source:
Los Angeles Times - 11-21-1996

Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com

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Preparation Time: 0:00

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