100 grams Bimbo® multigrain bread, soaked in light milk
100 grams red onion, minced
2 cloves garlic
40 pitted olives
2 tablespoons capers
Preparation
6h 30 mins
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Clean the turkey and rub it inside and out with half lemons.
Inject the turkey with white wine and season with salt and pepper. (If the turkey is smoked, be very careful with the salt as it can become overly salty more easily)
Preheat the oven to 160°C
Blend the achiote with the orange juice, (The achiote should be a little thick, not too liquid) coat the turkey with this mixture and let it rest for 1 hour or more.
While the turkey rests in the achiote, prepare the stuffing (15 to 20 minutes before stuffing the turkey) as follows:
Sauté the onion and garlic in the oil, add the meat, and when it is dry, add the other stuffing ingredients and let it season well.
The turkey is stuffed and the neck and tail cavities are sewn with thick thread.
Cover the turkey with aluminum foil and bake at 180°C for 4-5 hours or until the turkey is ready. During cooking, it is necessary to baste the turkey with the leftover achiote and its juices to prevent it from drying out.
Uncover the turkey one hour before it is ready to allow it to brown.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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