Ingredients
- 3/4 cup olive oil
- 3 tablespoons minced garlic
- 2 tablespoons chopped fresh rosemary
- 1 tablespoon chopped fresh basil
- 1 tablespoon Italian seasoning
- 1 teaspoon ground black pepper
- salt to taste
- 1 (12 pound) whole turkey
Directions
- Preheat oven to 325 degrees F (165 degrees C).
- In a small bowl, mix the olive oil, garlic, rosemary, basil, Italian seasoning, black pepper and salt. Set aside.
- Wash the turkey inside and out; pat dry. Remove any large fat deposits. Loosen the skin from the breast. This is done by slowly working your fingers between the breast and the skin. Work it loose to the end of the drumstick, being careful not to tear the skin.
- Using your hand, spread a generous amount of the rosemary mixture under the breast skin and down the thigh and leg. Rub the remainder of the rosemary mixture over the outside of the breast. Use toothpicks to seal skin over any exposed breast meat.
- Place the turkey on a rack in a roasting pan. Add about 1/4 inch of water to the bottom of the pan. Roast in the preheated oven 3 to 4 hours, or until the internal temperature of the bird reaches 180 degrees F (80 degrees C).
Ingredients
- 1 yam, peeled and diced
- 1 tablespoon olive oil
- 3/4 pound ground turkey
- 1/2 cup chopped sweet onion
- 1 clove garlic, minced
- 4 jalapeno peppers, seeded and minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon Cajun seasoning
- 1/2 teaspoon salt
- 1/2 cup tomatillo salsa
- 1/2 cup chopped fresh cilantro
- 16 warm flour tortillas
Directions
- Put the diced yam in a microwave-safe bowl; cook in the microwave until cooked through and fork-tender, stirring once, 5 to 7 minutes.
- Coat the bottom of a large skillet with olive oil and place over medium heat; cook and stir the turkey until crumbled and evenly brown, 5 to 7 minutes. Stir the onion, garlic, and jalapeno pepper into the turkey and continue cooking until the onions begin to caramelize, 7 to 10 minutes. Season with the chili powder, cumin, Cajun seasoning, and salt. Pour the salsa over everything; fold the sweet potatoes into the mixture. Allow the mixture to cook until the excess moisture evaporates. Garnish with the cilantro. Serve with the warm tortillas.
