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This is my Achiote Butter Basted Turkey. This year we named her Frieda and of course there is a story that goes with that. The story starts six years ago when I was out buying a Christmas gift. I was looking at a set of folding saw horses when the woman beside declared they were the ideal gift for her family gift exchange. Her gift needed to start with the letter F. They started this idea with the letter A and on this year they had to buy gifts that started with the letter F. Folding saw horses met her criteria.
I liked the idea of some criteria for the gift exchange so convinced my family to start the same tradition. That year we started ours with the letter A.
A few years later I heard someone talking about the time and care we give to our turkey. The idea to name it came from that and we would use the same criteria as our gift exchange. I would name my turkey a name that began with the same letter of the alphabet as our family gift exchange. Now, six years later, all of our family turkeys this year will be given names that begin with the letter F. All gift exchange gifts must begin with the letter F. Next year will be the letter H in 19 years we’ll start back at the letter A.
So that is the story of how Frieda got her name.
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Turkey is a commitment. It is big and requires a some equipment. You can make a point of using these items throughout the year but you definitely need them for your Turkey Feast.
Frieda the turkey was lovingly rubbed with a mixture of achiote paste and butter. This Latin American paste is an unusual pantry ingredient made with annatto seeds, vinegar and spices. It provides a bright orange hue and a unique earthy taste to the turkey. Before you commit to a whole turkey recipe try it in this recipe for achiote chicken, that is how I fell in love with this ingredient.
Do you name your turkey or did you try this recipe for Achiote Butter Basted Turkey? Let me know in the comments below.
|15-20 lb turkey|
|3 Tbsp achiote paste|
|3/4 cup butter, room temperature|
|2 onions, quartered|
|2 carrots, cut in half|
|2 celery stalks, cut in half|
|4-6 cups GF chicken stock|
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