There’s nothing quite like Roasted Turkey with Puerto Rican Flavors for celebrating Thanksgiving Puerto Rican style with delightful plantain stuffing.
Roasted Turkey with Puerto Rican Flavors

Roasted Turkey with Puerto Rican Flavors
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main Course
Cuisine: Puerto Rican
Serves: 10 to 12
Ingredients
  • 1/4 cup olive oil
  • 1 teaspoon achiote seeds
  • 6 cloves garlic, minced
  • 1 Tablespoon powdered cumin
  • 2 Tablespoons sea salt
  • 2 teaspoons black pepper
  • 1 teaspoon fresh thyme leaves
  • 1 14 pound whole turkey, fresh or frozen and defrosted
  • Ripe Plantain Stuffing (recipe follows)
Ripe Plantain Stuffing
  • 1/2 Cup golden raisins
  • 1/4 Cup gold rum
  • 10 plantains, very ripe
  • 8 ounces butter
  • 1/2 Cup water
  • sugar, to taste
  • 1 cinnamon stick
Instructions
  1. Gently heat olive oil and add achiote seeds. Steep for 10 minutes and allow oil to turn a bright red/orange color. (Do not fry seeds or the oil will become bitter.) Strain.
  2. Mix garlic with spices. Stir in achiote oil until it forms a paste.
  3. Pat turkey dry with paper towels. Rub turkey with a thin layer of the spice rub. Cover and marinate turkey in the refrigerator for about 3 to 10 hours.
  4. Loosely fill turkey cavity with the plantain stuffing. Fold turkey wings under the back of the turkey and return legs to the tucked position. Place turkey on rack, and set in large shallow roasting pan.
  5. Roast turkey in a 325 degree F oven, basting occasionally with pan drippings. Roast for approximately 3 1/2 to 4 hours or until the internal temperature of the turkey reaches 180 degrees F in the thigh and the stuffing reaches 165 degrees F.
  6. Loosely tent the turkey with foil and allow turkey to rest for about 15 to 20 minutes prior to carving.
  7. Place on a platter and garnish with pomegranate, lime and orange slices.
Ripe Plantain Stuffing
  1. Plump raisins in rum. Peel and cube the plantains.
  2. Melt butter in a skillet and sauté plantains. Add water, sugar and cinnamon stick. Cook until the plantains are soft, about 25 minutes. Add rum and raisins and cook for 10 more minutes. Slightly mash plantains. Let cool.

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