1 Fresh turkey
1 Red onion (chopped)
3 Celery sticks (chopped)
1 Green pepper (chopped)
1 Red pepper (minced)
2 bunches of coriander
1 bunch parsley
4 Tbsp Cumin powder
2 Tbsp of fine salt
1 cup of red wine (Beaujolais)
2 Tbsp of achiote (annatto powder)
1/2 cup olive oil
1/2 cup butter
6 packets of GOYA seasoning (with cilantro and achiote, link here)
8 pieces of bacon
1 fresh and ripe pineapple (6-8 slices)
But if you don’t have one, you can roast it in the oven at 350 degrees for
4 hours depending on size. ( 20 minutes per lb)
Put the olive oil in a frying pan, when it is hot add the onion, the peppers, until smooth then put in blender and add celery, coriander, parsley, cumin, salt and red wine.
Lather the turkey with this seasoning until it is marinated on all sides and let rest in the fridge over night.
The next day sprinkle all 6 envelopes of GOYA and work them through.
Pre-Heat the oven at 350 degrees
Before putting the turkey in the oven, add the melted butter
30 minutes before this is ready, add the bacon strips and pineapple slices