November 15, 2012
Puerto Rican Turkey
For Latinos, Thanksgiving is just another excuse to invite our big family over for dinner. Add some Latin spice to your holiday table with this yummy adobo for your turkey. You won’t regret it!
- 20 lb. Turkey, thawed
- 1/4 cup salt
- 1/8 cup ground black pepper
- 1/8 cup Adobo Goya (without pepper)
- 4 packets Sazón Goya con culantro y achiote
- 1/4 cup ground oregano
- 2 cups olive oil
- 1/4 cup white vinegar
- 1 head of garlic, peeled and mashed
- 2-3 packages of bacon strips
1. Pre-heat the oven to 350 degrees Fahrenheit.
2. Rinse the turkey under cold water and pat dry. Remove the bag of turkey giblets from the cavity.
3. Place the turkey in a large shallow pan for roasting.
4. With a small knife, carefully separate the skin from the meat, but don’t remove it completely. Take a meat knife and make tiny incisions all over the turkey, underneath the skin, so that it can cook thoroughly.
5. Mix all the ingredients (except the bacon and the turkey) in a large bowl.
6. Wash your hands and rub the adobo mix over all of the turkey meat. Make sure that every incision and cavity is covered. Cover the meat with the skin again and pour the rest of the adobo over the turkey skin.
7. Cover the turkey completely with the bacon strips. Make sure to place at least 4 strips inside the cavity.
8. Cover the pan with aluminum foil and cook between 3 and 4 ½ hours. Check the temperature with a meat thermometer, when the thickest part of the thigh reads 180 degrees, the turkey should be done.
9. Carve and enjoy!
What is your favorite Thanksgiving recipe? Share it with us!