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1
In a medium saucepan, cover the black beans with cold water and soak overnight.
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2
Or bring to a boil, remove from the heat and let stand, covered, for 1 hour.
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3
Drain well.
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4
Meanwhile, in a medium bowl, soak the chipotle peppers in 1 cup of hot water for 1 hour.
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5
Remove the stems from the peppers.
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6
Place the peppers in a food processor.
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7
Add 1/3 cup of the soaking water and puree, adding more soaking water as necessary to make a thick paste.
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8
Strain through a coarse sieve and reserve.
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9
In a medium saucepan, combine the black beans with 4 1/2 cups of water, the bay leaf and 1 tablespoon of the chipotle paste.
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10
Bring to a simmer over moderately low heat and cook until the beans are tender, about 1 1/2 hours.
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11
Drain and let cool; discard the bay leaf.
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12
In a small saucepan, combine the rice with 2 cups of water.
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13
Cook, uncovered, over moderate heat until tender, about 12 minutes.
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14
Strain in a sieve and let cool.
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15
In a small saucepan, combine the cascabel chiles with the achiote and 1 cup of water.
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16
Cook over moderately high heat until the chiles have softened and no liquid remains, 5 to 10 minutes.
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17
Transfer the chiles and seeds to a blender and add the marjoram, orange juice and lime juice.
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18
Puree for 10 seconds.
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19
Strain through a wide-mesh sieve.
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20
Season with the salt and black pepper; set the achiote puree aside.
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21
Preheat the oven to 325.
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22
In a large skillet, heat 1 tablespoon of the olive oil.
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23
Add the shrimp and saute over high heat, tossing, until just pink, 2 minutes.
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24
Transfer the shrimp to a plate to cool.
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25
Add the remaining 1 tablespoon olive oil to the skillet and reduce the heat to low.
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26
Add the onion, carrot and red bell pepper and cook, covered, until the vegetables are tender, about 5 minutes.
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27
In a medium skillet, combine the oysters and their liquor with 2 tablespoons of the chipotle paste.
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28
Cook over high heat until the edges of the oysters just begin to curl, about 7 minutes.
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29
With a slotted spoon, gently transfer the oysters to a plate.
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30
Boil the cooking liquid until reduced to 1/4 cup, about 2 minutes; it will be very thick.
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31
Stir in any liquid that drains from the oysters.
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32
Place the pumpkin seeds on a cookie sheet and toast in the oven until they begin to pop, about 5 minutes.
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33
In a large bowl, combine the toasted pumpkin seeds with the black beans, rice, shrimp, sauteed vegetables, oysters and reduced oyster liquid, fresh coriander and orange zest.
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34
Fill the chest and neck cavities with the stuffing.
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35
Sew or skewer closed; truss the bird.
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36
Set the turkey in a large roasting pan and pour on the reserved achiote puree.
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37
Roast, basting every 20 minutes and adding water to the pan if the drippings start to brown, for 3 1/2 to 4 hours or until the temperature measured in the inner thigh near the bone reads 160 and the juices run clear when the thigh is pierced.
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38
Cover the turkey with foil if the skin gets too dark.
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39
Let stand, loosely covered with foil, for 15 minutes before carving.
