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Photo by: Courtesy of Daisy Martinez

MAKES 12 SERVINGS

FOR THE MANCHAMANTELES:
2 ripe medium plum tomatoes (about 8 ounces)
3 tablespoons olive oil
1 large white onion, halved, then cut into thin slices (about 4 cups)
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 cup ancho chile paste (see Note)
6 cups homemade or store-bought
   chicken broth, or as needed
1  20-ounce can crushed pineapple, with juice
1 mango, peeled, pitted, and cut into
   1/4-inch dice (about 11/2 cups)
4 ounces dried apricots, cut into
   1/4-inch dice (about 2⁄3 cup)
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
1/4 teaspoon freshly ground pepper
Kosher or fine sea salt

FOR THE TURKEY:
1  12- to 14-pound turkey (preferably free-range and/or organic)

FOR THE ACHIOTE RUB:
1⁄3 cup olive oil
1 tablespoon achiote seeds
4 cloves garlic, peeled
2 tablespoons salt
1 tablespoon cracked black peppercorns

1. For the manchamanteles: Core the tomatoes and cut them in half lengthwise. Heat a small, heavy skillet (preferablycast iron) over medium-high heat until very hot. Add the tomatoes, skin side down, andcook, turning once, until charred on most of both sides, about 8 minutes. Set them aside.

2. Heat the oil in a large, deep skillet over medium-high heat. Add the onion and cook, stirring often, until it just begins to take on some color, about 8 minutes. Add the oregano and continue cooking until the onion is lightly browned, about 3 minutes. Stir in the cumin, then the ancho paste. Keep stirring and cooking until the onion is coated with the chile paste. Stir in the 6 cups broth and heat to boiling, then slip in the charred tomatoes. Adjust the heat so the sauce is simmering and cook until the onion is very tender, about 20 minutes.

3. Working in batches, blend the sauce base until smooth. To avoid splattering, either cool the sauce to tepid or work in very small batches and use a folded-up kitchen towel to clamp the lid to the blender while it’s running. Rinse out the skillet.

4. Return the sauce base to the skillet. Stir in the pineapple with its juice, the mango, apricots, cinnamon, cloves, allspice, ginger, and pepper. Season lightly with salt and bring to a boil, then adjust the heat so the sauce is simmering. Cook until the sauce is slightly thickened (enough to coat a spoon) and takes on a nice shine, about 20 minutes. If the sauce becomes too thick, add small amounts of broth as necessary. The sauce may be prepared up to 3 days in advance and refrigerated.

5. For the achiote rub: Heat the olive oil and achiote seeds in a small skillet over low heat until the seeds are sizzling and the oil begins to darken. Let the seeds sizzle for 1 minute, then strain the oil into a small heatproof bowl. With a garlic press, press the garlic cloves into the oil. (Adding the garlic to the hot oil mellows it out a little bit and takes out the “sting.”) Stir in the salt and the peppercorns and let the oil cool to room temperature.

6. For the turkey: Remove the giblets and neck from the turkey. Save them for broth. Rinse the turkey inside and out under cold water and drain off as much water as possible. Blot the turkey dry inside and out with a wad of paper towels.

7. Loosen the skin over the turkey breast and as much of the legs as you can by working your fingers gently (to avoid tearing the skin) in between the meat and skin. Flip the turkey over and do the same to as much of the skin over the back as you can. Using your fingers, work the achiote rub into the meat under all the loosened skin and inside the cavity of the turkey. Truss the turkey legs with kitchen twine and smear any remaining rub over the turkey skin.

8. Put the turkey, breast side down, on a rack in a roasting pan and refrigerate, uncovered, for up to 2 days (the longer, the better) (Refrigerating the turkey helps dry the skin, making it crispier after roasting.)

9.Take the turkey out of the refrigerator and bring to room temperature about 30 minutes before you plan to cook it. Meanwhile, preheat the oven to 425°F.

10. Pour 1 cup water into the roasting pan. Roast the turkey, breast side down, for 45 minutes, then reduce the oven temperature to 375°F. Continue roasting until an instant-read thermometer inserted into the thickest part of the thigh, away from any bone, registers 155°F, about 3 1/4 hours total cooking time for a 14-pound turkey, or 14 minutes per pound. About 30 minutes before the turkey is done, turn it breast side up on the rack. (A pair of oven mitts that you’re willing to toss into the laundry basket afterward is a good way to turn the turkey. The turkey will continue to cook and the temperature to rise after taking it out of the oven. The final temperature you’re looking for is 165°F. The joint where the wing connects to the breastbone is another good place to check the temperature.) Let the turkey stand for about 30 minutes before carving. Fill a gravy boat with manchamanteles and pass it separately.