Directions

Prepare the Pineapple

1. 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.

Make the Marinade

1. 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.

Prepare the Turkey

1. 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.

Roast the Turkey

1. 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.

2. Insert the peeled pineapple into the cavity of the turkey, with the green crown facing out.

3. 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.

4. 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.

To Serve

1. 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.