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Mexican-style stuffed turkey with picadillo and dried fruits is a Christmas feast favorite. This high protein, family celebration dish is a fresh, flavorful holiday centerpiece.
Preheat oven to 350°F (175°C). Pat the turkey dry thoroughly and season the cavity and skin with 1 tsp salt and half the pepper.
Heat 2 tbsp olive oil in a large skillet over medium-high heat. Sauté onions until translucent, about 3 minutes, then add ground pork and 1/2 tsp salt, breaking up meat as it browns for 6-7 minutes.
Add apple, plantain, carrot, raisins, prunes, almonds, olives, cinnamon, cumin, and thyme. Cook, stirring, for 4-5 minutes until fruits soften. Pour in 1 cup chicken broth, simmer until the mixture is thick and most liquid evaporates, about 8-10 minutes. Cool slightly.
Stuff the turkey cavity tightly with the picadillo mixture, then tie legs together with kitchen twine. Drizzle remaining 1 tbsp olive oil over the skin. Place in a roasting pan and pour remaining chicken broth into the pan base.
Roast turkey covered loosely with foil, basting every 45 minutes with pan juices for 2.5 hours. Remove foil, increase heat to 400°F (205°C), and roast an additional 30-40 minutes until a thermometer in the thickest part reads 165°F (74°C). Rest for 20 minutes before carving.
