A deliciously tender and flavorful turkey infused with achiote and citrus marinade, wrapped in banana leaves for a traditional touch. Perfect for any festive gathering.
Ingredients
🦃 16-19 lb turkey
🧅 1 onion, peeled
🌶️ 2 jalapeños, whole
🧄 1 head of garlic, peeled
🍃 Banana leaves
🍯 1/4 cup of agave or honey
🧂 Salt to taste
🟠 100g achiote paste or powder (annatto)
🧄 1 tbsp of garlic powder
🧅 1 tbsp of onion powder
🌟 1 tbsp of peppercorns
🌿 4 cloves spice
🌟 1/2 tsp of allspice
🍊 1.5 cups of orange juice
Equipment
• Blender
• Roasting pan
• Aluminum foil
• Parchment paper
Prep Time
30 minutes
Cook Time
2.5-3 hours
Makes
12-16 servings
Calories & Macros (per serving)
• Calories: Approximately 320
• Protein: 40g
• Carbs: 6g
• Fat: 10g
Instructions
1. Prepare the marinade by blending achiote paste, garlic powder, onion powder, peppercorns, cloves, allspice, and orange juice until smooth. Reserve 1/4 cup of the marinade for glazing later.
2. Rub the turkey inside and out with the marinade, ensuring even coverage. Add some marinade inside the cavity. Season the turkey generously with salt. Place the onion, garlic, and jalapeños inside the cavity.
3. Wrap the turkey in banana leaves, ensuring it is fully covered. Then wrap it tightly in aluminum foil. Place the wrapped turkey in a disposable roasting pan. Roast in a preheated oven at 325°F for 2 hours, or until the internal temperature of the thickest part of the turkey reaches 165°F.
4. Mix the reserved marinade with the agave or honey. Unwrap the turkey and transfer it to another pan lined with parchment paper. Brush the turkey all over with the marinade-agave mixture. Increase the oven temperature to 375°F. Roast the turkey uncovered for 5 minutes, brush again, and roast for an additional 10 minutes until golden and caramelized.
5. Serve the turkey on a platter lined with banana leaves for a traditional presentation. Pair with sides like Mexican rice, refried beans, or tortillas for a complete meal.
Cooking and Serving Tips
Save the juices from the roasting pan to make a rich gravy. Serve with pickled red onions and habanero salsa for an authentic Yucatán touch. Leftovers can be used for tacos, tamales, or tortas.
Enjoy the vibrant flavors of Pavo Pibil! 🌟