Stuffed Turkey

Try this Latin-style stuffed turkey for your next family gathering or special holiday.

Serves: 24Hands-on: 50 minutesTotal: 5 hours 50 minutesDifficulty: Medium

Serves: 24


  • 1 turkey (16 lbs.)
  • 1 tsp. salt
  • 1 tsp. ground black pepper
  • 1 Tbsp. lemon juice
  • 1 cup unsalted butter
  • 1 medium yellow onion
  • 1 garlic clove
  • 6 small jalapeño chilies
  • 3 medium carrots
  • 1⁄2 cup black olives
  • 3 medium bananas
  • 3 medium red apples
  • 3⁄4 cup blanched almonds
  • 5 slices bacon
  • 3 lbs. ground pork
  • 1⁄2 cup tomato paste
  • 3⁄4 cup raisins
  • 2 tsp. granulated sugar
  • 1 tsp. ground cinnamon


  • Preheat oven to 325°. Clean the turkey. Sprinkle with salt and pepper, then drizzle with lemon juice. Melt the butter on low heat, then soak about 1 yard of cheesecloth in the melted butter.
  • Peel the onion and chop into 1⁄4-inch pieces. Peel and mince the garlic. Remove the stems and seeds from the jalapeños and chop into 1⁄4-inch pieces. Peel the carrots and slice into 1⁄4-inch rounds. Chop the olives into 1⁄4-inch pieces. Peel the bananas and slice into 1⁄4-inch rounds. Peel and core the apples; chop into 1⁄4-inch pieces. Chop the almonds.
  • Fry the bacon until crisp at medium heat in a large frying pan. Remove the bacon and place on paper towels to cool. When cool, crumble into 1⁄4-inch pieces. Brown the onion and garlic in the bacon fat in the skillet. Add the ground pork and fry until browned. Drain off excess fat.
  • Add the tomato paste, chilies, carrots, olives, bananas, apples, almonds, raisins, sugar, and cinnamon. Cook for several minutes on medium heat, stirring frequently. Mix in the bacon. Let cool before stuffing the turkey.
  • Spoon the stuffing into the cavities, pull the loose, hanging skin over the openings, and secure with skewers or twine. Put the turkey breast-side up on a rack in a shallow roasting pan. Cover with a double thickness of the cheesecloth soaked in butter. Roast for 4 to 5 hours or until the meat thermometer reaches 180° when inserted into the thickest part of the breast.