Salvadorian Roasted Turkey

4.5
(13)
10 Reviews
2 Photos

My Salvadorian mother-in-law taught me this roasted turkey recipe and it's become our family's favorite. I want everyone to enjoy it like we do!

Submitted by JENNF45
Updated on January 28, 2025
Tested by
Allrecipes Test Kitchen
Tested by Allrecipes Test Kitchen
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Prep Time:
25 mins
Cook Time:
3 hrs 20 mins
Total Time:
3 hrs 45 mins
Servings:
12
Yield:
1 turkey
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Ingredients

Original recipe (1X) yields 12 servings

  • 10 large Roma (plum) tomatoes, halved and seeded

  • 1 large green bell pepper, halved and seeded

  • 2 tablespoons vegetable oil

  • 1 (10 pound) whole turkey, neck and giblets removed

  • 1 Granny Smith apple, peeled, quartered, and cored

  • 1 (5 ounce) jar pitted green olives, drained

  • ½ cup raw pumpkin seeds

  • 2 dried ancho chiles, stemmed and seeded

  • 2 bay leaves

  • 1 onion, cut into chunks

  • salt and ground black pepper to taste

Directions

  1. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.

  2. Place tomatoes and bell pepper, cut-sides down, onto the prepared baking sheet. Cook under the preheated broiler until skins begin to blacken, about 5 minutes. Place charred vegetables into a bowl; cover with plastic wrap to steam until skins loosen.

  3. Move oven rack to the center position and turn the oven to 325 degrees F (165 degrees C).

  4. Meanwhile, pour vegetable oil into a roasting pan (or skillet large enough to fit the turkey) and heat over medium-high heat. Add turkey; sear on all sides until browned, about 10 minutes. Place breast-side up into the roasting pan; stuff with quartered apples and olives. Set aside.

  5. Heat a skillet over medium-high heat. Add pumpkin seeds, ancho chiles, and bay leaves; cook and stir until pumpkin seeds smell toasty, about 5 minutes. Transfer mixture to a blender.

  6. Remove and discard tomato and bell pepper skins; add to the blender. Add onion and pumpkin seed mixture; blend until becomes a thick, smooth sauce. Season with salt and black pepper, adding a little olive brine if desired. Brush sauce onto turkey,

  7. Bake turkey in the preheated oven until an instant-read thermometer inserted into the thickest part of the thigh reads 180 degrees F (80 degrees C), about 3 hours, basting occasionally.

Cook’s Note

We use the leftovers from this turkey to make Turkey-Curtido Sandwiches. They are really messy, but really yummy and totally worth the work.

Nutrition Facts (per serving)

662 Calories
33g Fat
8g Carbs
79g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 662
% Daily Value *
Total Fat 33g 43%
Saturated Fat 9g 44%
Cholesterol 224mg 75%
Sodium 472mg 21%
Total Carbohydrate 8g 3%
Dietary Fiber 2g 8%
Total Sugars 4g
Protein 79g 159%
Vitamin C 20mg 22%
Calcium 92mg 7%
Iron 7mg 36%
Potassium 1077mg 23%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.