Salvadorian Holiday Turkey - cooking recipe

Ingredients

13 lbs turkey
20 roma tomatoes
1/4 cup sesame seeds
3 chilies, morron (dehydrated red bell pepper)
5 garlic cloves
16 ounces baby carrots
3 -4 potatoes
3 1/4 ounces capers
5 1/2 ounces green olives, with seed
1 cup butter
16 ounces chickpeas
1 cup water
4 bay leaves
1 large onion white
2 tablespoons Dijon mustard
1/2 cup Worcestershire sauce
0.5 (30 ounce) jar mayonnaise
salt and pepper
1 (8 ounce) bag whole black peppercorns

Preparation

Preheat oven 350.
Mix in a bowl.- Dijon mustard - Worcestershire - Capers Drained - salt and pepper (not whole) -1/2 jar of mayo - stick of butter at room temp so it mixes.
Dry the turkey so the mix will stick to it, using your hands not a cooking brush cover the Turkey inside and out with the mix.
Place the turkey breast side down and bake for an Hour.
Boil the Roma Tomatoes, salt and pepper (not the whole pepper).
Heat a pan and toast the sesame seeds, bay leaves, whole black peppers, garlic and the chilies.
Place the following items in a blender; Roma Tomatoes,Bay leaves, Sesame seeds, Morron chilies, Garlic Cloves, 1 cup of water, whole black peppers and set aside.
Dice the following items; onion, carrots, potatoes.
Then drain the olives and chickpeas.
After the turkey has baked for the first hour flip it over on it's back and pour the blended mix over it.
Arrange the olives and chickpeas around the turkey and cover with aluminum foil.
Baste the turkey periodically.
After the second hour place potatoes, carrots and onion around the turkey.
Remove foil and bake for another 1/2 hour to an hour.