Cochina Turkey Pibil

6 servings


  • 2-1/4 pounds turkey thighs, boneless and skinless
  • 1-1/2 quarts orange juice
  • 1/2 cup annatto paste
  • To Taste salt and freshly ground black pepper
  • 2 Each bay leaves
  • Pickled Red Onion:
  • 2 cups rice vinegar
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 Large red onion, cut into 1/4-inch thick rings
  • Apple Jicama Slaw:
  • 2 cups Granny Smith apples, julienned thin
  • 2 cups jicama, peeled, julienned thin
  • 1 cup carrot, peeled, julienned thin
  • 1/2 cup green onions, sliced
  • Chipolte Roasted Tomato Salsa:
  • 3 cups diced roasted tomatoes, canned
  • 1/2 cup green onions, sliced
  • 1/2 cup fresh cilantro, chopped
  • 1/4 cup freshly squeezed lime juice
  • 2 Each chipolte peppers
  • To Taste salt and black pepper
  • 12 Each banana leaves, toasted and trimmed into 12 (8-inch) squares


Bring 1 quart water to a boil.

Place vinegar, sugar, salt and pepper into a 2 quart mixing bowl and mix well.

Place onions in a colander. Pour boiling water over onions.

Immediately place onions in the vinegar mixture and stir well.

Marinate 1/2 hour. Drain liquid. Cover and reserve for service.

Combine all of the Apple Jicama Slaw ingredients. Cover and reserve for service.

Combine all of the Chipotle Roasted Tomato Salsa ingredients in a blender and pulse until mixture is coarsely pureed. Cover and reserve.

Place turkey, orange juice, annatto, salt, pepper and bay leaves in a thick-bottomed 1 gallon stock pot.

Bring to a simmer.

Cover and cook over low-medium heat for 1 hour until turkey is very tender.

Shred into thick long pieces and reserve. Warm with a cup of the cooking liquid folded into it.

Add half the salsa to the bottom of each banana leaf.

Place 3/4-cup of shredded turkey down center of each leaf.

Fold banana leaves into packets, being sure to close both sides.

Place packets of turkey in a perforated pan and steam in a steamer until very hot.

Cut packets open to reveal turkey.

Serve with grilled tortillas, pickled red onions, remaining salsa and apple jicama slaw.

Recipe reprinted by permission of National Turkey Federation. All rights reserved.

RecID 8211

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