The citrus-flavored paste for this recipe should make enough for an 18- to 20-pound turkey. Achiote paste can be found in most specialty markets or in the Mexican food aisle in your supermarket.
1 pound achiote paste
12 fluid ounces orange juice
1 ounce garlic powder
1 tablespoon cumin powder
1/4 cup balsamic vinegar
1/2 cup canola oil
1 bunch cilantro, finely chopped
Salt and pepper, to taste
1/2 cup local honey
Wedges of 2 oranges, reserve for roasting
3 bay leaves, reserve for roasting
2 sprigs fresh thyme, reserve for roasting
1. Preheat the oven to 325 degrees F.
3. Coat the turkey with the paste inside and out and reserve some of the paste for basting. Place the orange wedges, bay leaves and thyme sprigs into the cavity of the bird.
4. Tuck the wings of the bird under the body, truss and place in a roasting pan.
5. Roast the turkey, basting with the reserved paste, until the internal temperature reaches 165 degrees F.
For more instructions on how to prepare and roast a heritage turkey, click here.
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