Salvadorian Roasted Turkey is standard roast turkey recipe from now on. No more boring roast turkey around here.

Ingredients 

3 tablespoons vegetable oil

2 (11 pound) whole turkey, neck and giblets removed

2 onion, cut into chunks

2 (5 ounce) jar pitted green olives, drained

11 large Roma (plum) tomatoes, halved and seeded

2 Granny Smith apple - peeled, quartered, and cored

3 dried ancho chiles, stemmed and seeded

1 cup raw pumpkin seeds

2 large green bell pepper, halved and seeded

3 bay leaves

salt and pepper to taste

Method 

1.Place an oven rack from the topmost position and preheat oven to the broil setting. Line a baking sheet with aluminum foil.

2.Place tomatoes and bell pepper onto the baking sh eet, cut-side down. Broil on the top rack of preheated oven until the skins start to blacken, about 5 minutes.

Place charred vegetables in to a bowl and seal with plastic wrap to steam until their skins loosen. Lower oven rack to allow a roasting pan, and turn oven to 325 degrees F (165 degrees C).

3.Meanwhile, pour vegetable oil to a roasting pan (or skillet big enough to fit the turkey), and put over medium-high heat. When hot, add the turkey and sear on all sides until browned, about 10 minutes. When the turkey has been browned, place breast side up into your roasting pan, and stuff with quartered apples and olives. Put aside.

4Heat a skillet over medium-high temperature. Add the ancho chiles, pumpkin seeds, and bay leaves. Cook and stir until the pumpkin seeds start to smell toasted, about 5 minutes, then pour the mixture in to a blender.

5.Once the tomatoes and peppers have steamed enough which the skins have loosened, remove and discard the skins. Place tomatoes, green peppers, and onion into the blender using the pumpkin seeds. Blend til you have a thick, smooth s

auce. Season with salt and pepper to taste, adding just a little liquid from the olives if desired.

6.Brush the sauce onto the turkey, and place into preheated oven. Cook until a meat thermometer inserted inside the meaty area of the thigh reads 180 degrees F (80 degrees C), about 3 hours, basting occasionally.