El Amanecer Restaurant

The International PuPusa Day November 18 2007

Recipes Mexican Turkey in Achiote

See our page Culinary History

Ingredients

Steamed Turkey in Achiote.

Achiote paste, a characteristic seasoning of the Yucatan, where it is known as recado rojo,

Made from the seed of the annatto tree, cloves, bay leaves and peppercorns,

Steaming the bird means completely carefree cooking.

Ingredients:

1 large turkey, 16-18 lbs.

2 packages achiote paste (this will be about 8 oz. total)

6 cups sweet orange juice

1 1/2 cups fresh lime juice

1/2 cup honey

2 teaspoons dried oregano

1/2 cup softened butter or lard

6 banana leaves line the roaster and cover the turkey

3-4 tablespoons vegetable oil

2 11-oz. bottles of beer

I N S T R U C T I O N S

Place the turkey in a large roasting pan.

Mix the achiote paste, juice, honey and oregano.

Carefully lift the skin of the turkey and rub the softened butter or lard under the skin.

Spread the achiote mixture evenly over the turkey and marinate for 3-4 hours.

Line a large steamer or roaster with half the banana leaves.

place the turkey on a rack, making sure to use all the marinade.

Pour the beer into the steamer or roaster, cover the turkey with remaining leaves,

and cover with the steamer or roaster lid.

Steam over high heat for 3 1/2- 4 hours or until the turkey is done.

Check the liquid level from time to time and add more beer or water as necessary.

The steaming may also be done in a pre-heated 350º oven, until a thermometer

inserted into the inner thigh muscle reads 180º-185º.

Place the cooked turkey on a platter and garnish with sliced red onions.

Serves 16

All major credit cards accepted.

Plenty of free parking available.

Reservations are suggested.

Web Design: Ababumy The Chef of El Amanecer Restaurant.