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Yucatán-Style Steamed Turkey

Serves 16

• 1 lg. turkey, about 20 lbs.
• 1/2 c. softened butter or lard
• 8 oz. achiote paste (2 packages, if commercially prepared)
• 6 c. bitter orange juice (or 1/2 regular orange juice, 1/2 fresh lime juice)
• 1/2 c. honey
• 2 T. cumin seeds, toasted, ground
• 2 t. dried oregano
• 6 banana leaves or enough fresh corn husks to line roaster and cover turkey
• 3-4 T. vegetable oil

Put turkey in non-reactive pan. Spread 1/2 butter or lard under skin, the other 1/2 on outside of skin.

Dissolve achiote paste in orange juice; add honey, cumin, oregano and salt to taste. Pour mixture over turkey and marinate, covered, 3 to 4 hrs.

Line steamer rack with 1/2 banana leaves or corn husks. Place turkey, breast side down, on rack; pour all marinade over it. Cover turkey with remaining banana leaves or corn husks; cover with steamer lid or aluminum foil.

Steam turkey approximately 3 hrs. Don't overcook. Check water level in bottom of steamer from time to time, adding more as necessary. (Some Mexican cooks place a coin at the bottom of the steamer; when the coin begins to rattle, they add more water.)

Let turkey cool. Shred as for tacos, combining meat with any sauce left in steamer. Serve with pickled red onions, tortillas and salsa. Turkey also can be placed on a platter, whole or in pieces, with any remaining sauce poured over it and pickled onions arranged around it.