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Mexican Thanksgiving Turkey

Sara Kate Gillingham
  • minutes
  • Serves 10 to 12

INGREDIENTS

1

(16- to 18-pound) turkey

2

Banana

12

Garlic cloves

1 tbsp

Oregano, dried

4

Red onions

8

Tomatoes (about 2 pounds), ripe

4 cups

Chicken or vegetable broth

6 tbsp

Achiote paste, seasoned

3 tbsp

All-purpose flour

1 tsp

Allspice, ground

2 tsp

Black pepper, freshly ground

2 tsp

Kosher or coarse sea salt

1 tsp

Cumin, ground

1

Butter, Unsalted

3 tbsp

Butter, unsalted

4 cups

Bitter orange juice or a mixture of 1 cup each freshly squeezed orange juice, grapefruit juice, lime juice, and distilled white vinegar

A heavy-duty plastic bag large enough to hold the turkey