Roasted Salvadorian Turkey

Position the oven rack at its highest point and set the oven to the broil setting. Cover a baking sheet with aluminum foil for easy cleanup.

Place tomatoes and bell peppers on the prepared baking sheet, cut-side facing downwards. Place under the broil in the preheated oven until the skins start to darken, approximately 5 minutes. Transfer the charred vegetables to a bowl and seal with plastic wrap to allow them to steam until their skins start to separate. Move the oven rack down to accommodate a roasting pan, and adjust the oven temperature to 325 degrees F (165 degrees C).

Meanwhile, heat vegetable oil in a roasting pan over medium-high heat. Once hot, add the turkey and sear on all sides until browned, about 10 minutes. Flip the turkey over to its breast side and add quartered apples and olives for added flavor. Set aside.

Heat a skillet over medium-high heat and add the ancho chiles, pumpkin seeds, and bay leaves. Cook and stir until the pumpkin seeds emit a toasted aroma, approximately 5 minutes, then transfer the mixture to a blender.

Once the tomatoes and peppers have steamed enough that their skins start to separate, remove them from the steam and discard the skins. Add tomatoes, green peppers, and onion to the blender with the pumpkin seeds. Blend until you have a smooth, thick sauce. Season with salt and pepper to taste, adding a little liquid from the olives if desired.

Brush the sauce onto the turkey and place it in the preheated oven. Cook until a meat thermometer inserted into the thickest part of the thigh reads 180 degrees F (80 degrees C), about 3 hours, basting occasionally.