Ingredients
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Key Ingredients
Make It
Step 1
Rinse turkey and pat dry; set aside. Combine vinegar, 1/4 cup bouillon, oil, oregano, garlic powder, onion powder, ground annatto seed and pepper in medium bowl. Mix well.
Step 2
Rub entire turkey including under the skin and cavity with paste. Refrigerate turkey for 24 hours.
Step 3
Preheat oven to 350° F; arrange oven rack to lowest position. Grease 13 x 9-inch baking dish.
Step 4
Cook beef in large saucepan over medium-high heat, stirring frequently, until no longer pink. Add onion, garlic and ham. Cook, stirring frequently, for 5 minutes or until onion is tender. Add apples, celery, almonds, prunes and 2 tablespoons bouillon. Cook, stirring occasionally, for 5 to 7 minutes or until apples are tender.
Step 5
Fill turkey cavity with stuffing. Place turkey in prepared baking dish (reserve paste that has dripped off turkey). Arrange remaining stuffing around turkey; cover loosely with aluminum foil.
Step 6
Bake, brushing turkey with remaining paste every hour, for 3 to 3 1/2 hours or until thermometer inserted in thickest part of thigh registers 175° F. Remove foil for the last 30 minutes. Transfer turkey to platter and cover with foil. Let turkey stand for 10 minutes before carving.
