Turkey with pasilla peppers

Ingredients:

• 1 organic turkey, 12 lbs (5.5 kg), patted dry (neck and giblets removed)
• 2-3 heads of garlic, tops cut off, exposing the cloves
• 6 dried pasilla peppers
• 2 ripe tomatoes, cut into 4 pieces
• 2 onions (1 cut into pieces, 1 cut into quarters)
• 1 tbsp. agave syrup
• 1/4 cup olive oil
• 2 tablespoons Dijon mustard
• 1/4 cup chopped fresh cilantro
• 0.5 cup chopped carrots
• 0.5 cup chopped celery
• Chicken broth or water, as needed

Preparation:

1. Preheat oven to 200°C (400°F). Wrap the garlic in foil and roast on a baking sheet until soft, about 40 minutes. Let cool, then turn over and squeeze 20 cloves of garlic onto a plate (reserve the rest for another use).
2. Reduce oven temperature to 175°C.
3. Place the pasilla chiles on a baking sheet. Roast until fragrant and slightly softened, about 4 minutes. Transfer to a bowl, cover with water, and soak for 10-15 minutes; drain. Remove stems and seeds, if desired.
4. Place the chili peppers in a blender along with the garlic, tomatoes, finely chopped onion, agave syrup, 3 tablespoons salt, olive oil, and mustard; blend until smooth. Transfer to a bowl and stir in the cilantro.
5. Spread the prepared paste all over the turkey. Lift the skin on the breast and drumsticks and apply a small amount of the paste under the skin.
6. Place the turkey breast-side up in a roasting pan; stuff quartered onions, carrots, and celery into the cavity of the bird, then tie the legs together with twine.
7. Roast the turkey, basting it with any juices and rotating the roasting pan halfway through, until a thermometer inserted into the breast registers 165°F (74°C), about 3 hours. If the turkey becomes too dark, cover it with foil; add a little broth or water to the roasting pan to prevent the fat from burning.
8. Let the turkey rest for 30 minutes and carve.