Roasted Turkey with Achiote Citrus Marinade
Achiote paste gives this rub a deep red hue, making for a visually striking roast holiday bird.
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Ingredients
- 6 cups roughly chopped cilantro leaves and stems
- 2 cups fresh orange juice, plus 2 whole navel oranges, cut into quarters
- 3⁄4 cup achiote paste
- 6 medium jalapeños, stemmed, seeded and roughly chopped
- 3 heads garlic (1 with cloves peeled and roughly chopped, 2 halved crosswise)
- 3 tbsp. black peppercorns, plus freshly ground black pepper, to taste
- 3 tbsp. kosher salt, plus more to taste
- 1 (10-12 lb.) turkey
- 2 large onions, quartered
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