Annatto-Spiced Grilled Turkey


Preparation info
  • Serves

    10 to 12

    • Difficulty


Appears in
The Barbecue Bible

By Steven Raichlen

Published 1998

  • About

This certainly isn’t like the turkey grandmother used to make! Unless grandmother wore cowboy boots and hailed from Santa Fe, New Mexico. Southwestern cooking mogul Mark Miller marinates his turkey in a tangy tincture of annatto seeds, marjoram, and citrus juice. Annatto seeds (also known as achiote) are a rust-colored spice native to Central America, with an earthy, iodine-like flavor. Annatto comes to Southwest cooking via the Yucatán and can be found in Hispanic markets