Whole Roasted Turkey with Dried Fruit Chimichurri
| Servings | Prep Time | Cook Time |
| 10servings | 60minutes | 3.75hours |
| Servings | Prep Time |
| 10servings | 60minutes |
| Cook Time |
| 3.75hours |
Ingredients
- Turkey
- 8-10 lb whole turkey
- sea salt to taste
- ground black pepper taste
- 1 whole white onion cut widthwise
- 1 head garlic cut widthwise
- 6 bay leaves
- 1 bunch fresh thyme
- 1 bunch sage
- 1 bunch rosemary
- 1 lb unsalted butter
- Achiote Rub
- 2 oz Achiote paste
- 4 cloves chopped garlic
- 1/2 cup chopped shallots
- 1 tsp toasted cumin seeds
- 1/4 cup white wine vinegar
- 1/4 cup orange juice
- black pepper
- 1 cup extra virgin olive oil
- Dried fruit chimichurri
- 1 cup chopped dried fruits (assortment of dates, apricots, figs, cranberries)
- 1 shallot
- 1 clove garlic
- 1 chopped red chili
- 1/4 cup chopped flat parsley
- 1/4 cup chopped chives
- 1 cup extra virgin olive oil
- sea salt to taste
- 1 cup extra virgin olive oil
- sea salt to taste
Portions: servings
Units:
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Ingredients
Portions: servings
Units:
|
Instructions
- Achiote Rub: Place all ingredients into a blender. Blend until all ingredients are combined.
- Dried fruit chimichurri: Combine all ingredients, reserve at room temperature.
- Turkey: Make sure to remove turkey parts from the turkey. With a clean, dry kitchen towel thoroughly dry the outside and inside of the turkey. Evenly and liberally season the entire turkey including the inside cavity with sea salt and black pepper.
- Stuff the inside of the turkey with the onion, garlic, bay leaf and fresh herbs. Place turkey onto a roasting rack set in a roasting pan. Brush with tempered (room temperature) butter. Cover turkey with parchment paper and tinfoil. Roast turkey for 3 hours at 350 degrees.
- Remove parchment and tinfoil. Baste with butter and achiote rub. Increase oven temp to 450 degrees. Cook for 45 minutes or until internal temperature is 165 degrees and turkey is golden and skin is crispy. Allow 20 minutes for turkey to rest.
- Carve turkey, plate, and spoon a generous amount of dried fruit chimichurri over top.
Recipe Notes
Nutritional Information Per serving
Calories: 844 Protein: 45 g Fat: 67 g Carbohydrates: 19 g Sodium: 423 mg
