ROAST TURKEY WITH PUERTO RICAN FLAVORS
AND SWEET RUM-RAISIN PLANTAIN STUFFING

1 (14 pound) Honeysuckle White® Frozen Whole Turkey (thawed)
FOR THE ACHIOTE OIL:
1/4 cup olive oil
1 teaspoon achiote seeds
FOR THE SPICE RUB:
6 clove garlic, minced
1 tablespoon cumin, powdered
2 tablespoon sea salt
2 teaspoon black pepper
1 teaspoon thyme leaves, fresh
FOR THE PLANTAIN STUFFING:
1/2 cup raisins, golden
1/4 cup rum, gold
8 ounce butter
10 plantains, very ripe
1/2 cup water
1 teaspoon sugar
1 cinnamon stick
chili peppers (for garnish)
orange slices (for garnish)

ACHIOTE OIL:
Gently heat olive oil and add achiote seeds. Steep for 10 minutes and allow oil to turn a bright red/orange color. (Do not fry seeds or the oil will become bitter.) Strain.

SPICE RUB:
Mix garlic with spices. Stir in achiote oil until it forms a paste.

TURKEY:
Pat turkey dry with paper towels. Rub turkey with a thin layer of the spice rub. Cover and marinate turkey in the refrigerator for about 10-15 hours.

PLANTAIN STUFFING:
Plump raisins in the rum. Peel and cube the plantains.

Melt butter in a skillet and saute plantains. Add water, sugar, and cinnamon stick. Cook until the plantains are soft, about 25 minutes.

Add rum and raisins and cook for 10 more minutes. Remove cinnamon stick, slightly mash plantains. Let cool. Loosely fill turkey cavity with the cooled plantain stuffing.

ROASTING:
Fold turkey wings under the back of the turkey and return legs to the tucked position. Place turkey on rack, and set in large shallow roasting pan.

Roast turkey in a 325degree F oven, basting occasionally with pan drippings. Roast for approximately 3 1/2 to 4 hours or until the internal temperature of the turkey reaches 180 degrees F in the thigh and the stuffing reaches 165degrees F. Loosely tent the turkey with foil and allow turkey to rest for about 15-20 minutes prior to carving.

Place on a platter and garnish with chili peppers and orange slices.

Servings: 28
Source: Honeysuckle White