- Preparation Time : 15 mins | Cooking Time : 3 H | Makes 24 Servings
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Nutritional Information
- Amount per Serving
| Nutritional values | Amount per Serving |
|---|---|
| Calories | 470.0 |
| Total Fat | 21.0 g |
| Saturated Fat | 4.0 g |
| Cholestrol | 115.0 mg |
| Sodium | 580.0 mg |
| Total Carbs | 32.0 g |
| Dietary Fiber | 3.0 g |
| Sugars | 2.0 g |
| Protein | 39.0 g |
Ingredients List
- roast turkey
- 12 lbs. fresh whole turkey or frozen whole turkey thawed
- 6 Tbsp. olive oil
- 3 ounces achiote paste
- 3 tbsp. Knorr® Granulated Chicken Bouillon
- 3 tbsp. dried oregano leaves
- 1 tbsp. ground cumin
- 1 tbsp. ground allspice
- 1 banana leaf (optional)
- SALAD & RICE
- 3/4 cup olive oil
- 1/2 cup lemon juice
- 24 cups shredded romaine lettuce
- 3 cups cherry tomatoes
- 12 cups cooked brown rice
DIRECTIONS
-
For TURKEY, preheat oven to 425°. Remove giblets from turkey cavities and rinse turkey inside and out; pat dry with paper towels and set aside.
-
Combine olive oil, achiote paste, Knorr® Chicken flavor Bouillon, oregano, cumin and allspice in medium bowl. Rub all over turkey. Tie legs together with kitchen string if desired.
-
Arrange turkey, breast side up, in large shallow roasting pan with rack. Tent with heavy-duty aluminum foil or wrap with banana leaf and roast for 1 hour. Decrease oven to 350° and roast turkey 1-1/2 hours. Remove foil or banana leaf and continue roasting, about 30 minutes, basting occasionally with pan juices, until thermometer inserted in thickest part of the thigh reaches 165°and skin is browned. Let stand at least 20 minutes before carving.
-
For SALAD & RICE, whisk olive oil and lemon juice; season with salt and pepper if desired. Toss with lettuce and tomatoes. Carve turkey and spoon pan juices over top. Serve with salad and rice.
