Whole Roasted Turkey with Dried Fruit Chimichurri
Ingredients
Turkey
- 8-10 lb whole turkey
- sea salt to taste
- freshly cracked black pepper
- 1 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 garlic chopped
- ½ cup shallot chopped
- 1 tsp toasted cumin seeds
- ¼ cup white wine vinegar
- ¼ cup orange juice
- black pepper
- 1 cup extra virgin olive oil
- chimichurri
- 1 cup dried fruits chopped, assortment of dates, apricots figs, cranberries
- 1 shallot
- 1 clove garlic
- 1 red chili chopped
- ¼ cup flat-leaf (Italian) parsley leaves chopped
- ¼ cup chives chopped
- 1 cup extra virgin olive oil
- sea salt
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.
Notes
If you can’t secure achiote paste, you may use sweet or smoked paprika as a substitute.
Nutrition
Calories: 844kcalCarbohydrates: 19gProtein: 45gFat: 67gSodium: 423mg
Tried this recipe?Let us know how it was!