Instructions: Combine achiote paste, salt, lime juice, orange juice and oil in small bowl. Spread mixture over entire turkey.

Line Dutch oven or roasting pan with banana leaves (leaves can hang over side), reserving enough to cover top. Place turkey, breast-side up, over leaves. Spread sliced onions and tomatoes over top of turkey. Scatter epazote over top. Nestle chile on top of turkey. Cover turkey with more banana leaves, tucking them in to seal.

Cover pan tightly with lid or foil. Roast at 325 degrees, basting often, until nicely browned and thermometer inserted into deepest part of thigh reads 175 degrees, about 15 minutes per pound.

Remove turkey from oven and let rest, uncovered, 15 to 30 minutes. Remove and discard banana leaves and chile. Place turkey on platter. Puree cooked onions and tomatoes with hand blender in cooking juices to thicken sauce.

Makes 10 servings.

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