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Recipe Summary test

prep:
10 mins
cook:
55 mins
total:
65 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400 degrees . In a small bowl, combine the cocoa and 1 tablespoon salt. Rub the turkey with the oil and sprinkle with the cocoa mixture. Roast the turkey, skin side up, until an instant-read thermometer registers 165 degrees , about 50 minutes. Transfer the turkey to a cutting board and tent with foil.

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  • Add 3/4 cup water to the roasting pan and simmer over medium heat, scraping up the browned bits.

  • Meanwhile, in a medium saucepan, heat 1/2 tablespoon butter over medium-high heat. Add the bell pepper and coriander and cook for 2 minutes. Add 2 cups water, the rice and 3/4 teaspoon salt; bring to a boil. Lower the heat, cover and simmer for 10 minutes. Let stand, covered, for 10 minutes. Stir in the peanuts.

  • In a large skillet, heat the remaining 1 1/2 tablespoons butter over medium heat. Add the banana slices and cook until lightly browned on each side; season with the remaining 1/4 teaspoon salt. Serve the turkey with the peanut rice, fried bananas and pan gravy.

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