Achiote Turkey

Here's a recipe for Achiote Turkey, featuring the unique flavors of achiote paste

Ingredients:

• 1 whole turkey (about 12-14 pounds)
• 3 tablespoons achiote paste
• 1/4 cup orange juice
• 1/4 cup lime juice
• 4 cloves garlic, minced
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• Salt and black pepper to taste
• 1/4 cup vegetable oil
• Banana leaves (optional, for wrapping)

Instructions:

1. Preheat your oven to 325°F (165°C).
2. In a bowl, mix together achiote paste, orange juice, lime juice, minced garlic, ground cumin, dried oregano, salt, and black pepper. This will be your marinade.
3. Clean and pat dry the turkey. If you prefer, you can use banana leaves to wrap the turkey, adding a unique flavor. Rub the turkey inside and out with the achiote marinade, making sure to get it under the skin and in the cavity.
4. If using banana leaves, wrap the marinated turkey in the leaves, securing them with kitchen twine.
5. Place the turkey in a roasting pan. Drizzle vegetable oil over the top of the turkey.
6. Roast the turkey in the preheated oven, basting every 30 minutes with the pan juices, until the internal temperature reaches 165°F (74°C). This will take about 3 to 4 hours, depending on the size of the turkey.
7. Once the turkey is cooked, let it rest for 15-20 minutes before carving.
8. Slice and serve your Achiote Turkey, garnishing with additional citrus slices if desired.