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Roast Turkey with Puerto Rican Flavors

14 pounds Honeysuckle White Whole Turkey, fresh or frozen (thawed)
1/4 cup olive oil
1 teaspoon achiote seeds
6 cloves garlic, minced
1 tablespoon cumin, powdered
2 tablespoons sea salt
2 teaspoons black pepper
1 teaspoon thyme leaves, fresh
1/2 cup raisins, golden
1/4 cup rum, gold
10 plantains, very ripe
8 ounces butter
1/2 cup water

1. Achiote Oil: Gently heat olive oil and add achiote seeds. Steep for 10 minutes and allow oil to turn a bright red/orange color. (Do not fry seeds or the oil will become bitter.) Strain.
2. Spice Rub: Mix garlic with spices. Stir in achiote oil until it forms a paste.
3. Turkey: Pat turkey dry with paper towels. Rub turkey with a thin layer of the spice rub. Cover and marinate turkey in the refrigerator for about 10 to15 hours.
4. Ripe Plantain Stuffing: Plump raisins in the rum. Peel and cube the plantains. Melt butter in a skillet and saute plantains. Add water, sugar and cinnamon stick. Cook until the plantains are soft, about 25 minutes. Add run and raisins and cook for 10 more minutes. Slightly mash plantains. Let cool. Loosely fill turkey cavity with the plantain stuffing.
5. Roasting: Fold turkey wings under the back of the turkey and return legs to the tucked position. Place turkey on rack, and set in large shallow roasting pan. Roast turkey in a 325°F oven, basting occasionally with pan drippings. Roast for approximately 3 1/2 to 4 hours or until the internal temperature of the turkey reaches 180°F in the thigh and the stuffing reaches 165°F. Loosely tent the turkey with foil and allow turkey to rest for about 15 to 20 minutes prior to carving. Place on a platter and garnish with chili peppers and orange slices.

Makes 9 servings.

Nutrition Facts
Amount Per Serving
Calories: 879
Calories from fat: 397
Total fat: 44 gm
Saturated fat: 19 gm
Cholesterol: 322 mg
Sodium: 1991 mg
Carbohydrate: 9 gm
Protein: 104 gm

Recipe provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.

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