Step 1

Rinse turkey and pat dry; set aside. Combine vinegar1/4 cup bouillonoiloreganogarlic powderonion powderground annatto seed and pepper in medium bowl. Mix well.

Step 2

Rub entire turkey including under the skin and cavity with paste. Refrigerate turkey for 24 hours.

Step 3

Preheat oven to 350° F; arrange oven rack to lowest position. Grease 13 x 9-inch baking dish.

Step 4

Cook beef in large saucepan over medium-high heatstirring frequentlyuntil no longer pink. Add oniongarlic and ham. Cookstirring frequentlyfor 5 minutes or until onion is tender. Add applesceleryalmondsprunes and 2 tablespoons bouillon. Cookstirring occasionallyfor 5 to 7 minutes or until apples are tender.

Step 5

Fill turkey cavity with stuffing. Place turkey in prepared baking dish (reserve paste that has dripped off turkey). Arrange remaining stuffing around turkey; cover loosely with aluminum foil.

Step 6

Bakebrushing turkey with remaining paste every hourfor 3 to 3 1/2 hours or until thermometer inserted in thickest part of thigh registers 175° F. Remove foil for the last 30 minutes. Transfer turkey to platter and cover with foil. Let turkey stand for 10 minutes before carving.