Mexican Achiote Rubbed Turkey

Name: Mexican Achiote Rubbed Turkey
Prep time: 15 min
Cook time: 3 h
Yield: 24
Ingredients: 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

Preparation Time15 mins Cooking Time180 mins Makes 24 servings

Check out our Mexican Achiote Rubbed Turkey seasoned with Knorr Chicken Bouillon, achiote paste and spices. It will be the hit of your holiday dinner!

Nutritional Information

Calories

470 (1 serving)

Total Fat

21g (1 serving)

Saturated Fat

4g (1 serving)

Cholesterol

115mg (1 serving)

Sodium

580mg (1 serving)

Total Carbs

32g (1 serving)

Dietary Fiber

3g (1 serving)

Sugars

2g (1 serving)

Protein

39g (1 serving)

Calcium

54mg (1 serving)

Iron

3mg (1 serving)

Potassium

713mg (1 serving)

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

1. 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.

2. 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.

3. 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.

4. 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.