This Thanksgiving, put a spicy, flavorful spin on the classic roast turkey with Turkey Al Pastor. Juicy roast turkey and caramelized pineapple meet a bold, smoky marinade. You can serve it the traditional way, or chop the dark and white meat together for tacos piled with pineapple, cilantro, and onions. Easy to prep and full of flavor, Turkey Al Pastor just might become your new Thanksgiving tradition.
5 tsp achiote paste (or ground achiote/annatto)
1 cup peeled, sliced pineapple (trimmings from prepping the pineapple below)
4 tbsp white vinegar (or apple cider vinegar)
Juice of 1 lime
½ cup olive oil
2.5 tbsp Morton kosher salt (or 3 ⅓ tbsp Diamond Crystal kosher salt)
3 whole cloves
8 garlic cloves
5 chipotles in adobo
2 dried guajillo chile, soaked in hot water until softened, stem removed
1 whole 10–14 lb turkey, giblets and neck removed
1 whole pineapple
Warm tortillas
Chopped cilantro and white onion
Place the pineapple sideways on a cutting board and slice off the bottom (leave the top green crown intact). Stand the pineapple upright and slice away the outer peel/rind in strips. Discard the peel. Trim the peeled pineapple so it fits snugly inside the turkey cavity, reserving 1 cup of the trimmings for the marinade.
In a blender, combine the achiote paste, pineapple pieces, vinegar, lime juice, olive oil, kosher salt, cloves, garlic, chipotles, and soaked guajillo chile. Blend until smooth and thick.
Pat the turkey dry with paper towels. Rub the marinade all over the turkey, making sure to get some under the skin and inside the cavity. Cover and refrigerate for at least 2–4 hours, but no longer than 8 hours.
About half an hour before you’re ready to begin cooking, remove the turkey from the refrigerator and place it on a roasting rack in a large roasting pan.
Insert the peeled pineapple into the cavity of the turkey, with the green crown facing out.
Preheat the oven to 325°F (165°C). Roast for about 3½ hours, or until the internal temperature reaches 165°F (74°C) in the thickest part of the breast. Let the turkey rest for 30 minutes.
Carefully remove the pineapple from the turkey. Place it on a baking sheet and broil for a few minutes, watching closely, until lightly caramelized but not burned.
Slice the turkey (or chop it and mix with the pan drippings) and pile it onto warm corn tortillas. Top with chopped cilantro, white onion, and your favorite salsa. Serve alongside the caramelized pineapple for a smoky-sweet accent.
6 comments
THANK YOU!
Hi Lilia! Thanks for your comment. We don’t have a traditional stuffing on hand, but you can use our cornbread recipe below to make your own. If you’d like, you can also try this tamal stuffing recipe.
Masa harina cornbread recipe: https://masienda.com/blogs/learn/masa-harina-cornbread
Tamal stuffing recipe: https://masienda.com/blogs/learn/tamal-stuffing
I quartered the marinade recipe and made the best tofu tacos al pastor (grilled on a cast iron griddle in the oven with some ripe pineapple) on homemade corn tortillas with a little salsa guacamole to complement. YUM.
This sound delicious, we are having turkey tacos this year🤗 can’t wait to taste it😋😋
Do you have a recipe for turkey stuffing that would go well with pineapple or the Al pastor seasoning?
Perhaps using Masienda corn flour to make cornbread?
Thank you
I just might have to make this! I typically spatchcock poultry so that it cooks evenly and more quickly but I think this would still work. Every year on the day after Thanksgiving we host and I typically make tamales but I might have to make this instead!