Copied from Lori James comments...Heres my recipe in case anyone wants it. :) Very simple...wash turkey (around 20#-24#) and place in large pot. Slice a couple or oranges, lemons, limes, a large onion, in half and toss them in the pot...then smash a couple of garlic heads and toss them with a bunch of sage in the pot too. Fill with water and ice and let brine in fridge overnight. (If it doesnt fit in the fridge, you can leave out as long as you keep it cold with enough ice. Thats the hard part. :) Next morning...take turkey out of the pot, toss brine, and pat dry. Preheat oven to 400. Make a paste with shredded sage, minced garlic, and butter. Lift skin carefully and stuff this butter under skin of breast and do the best to get into the thighs too. Rub turkey all over with olive oil and sprinkle with a little salt and pepper. Place breast side up and roast at 400 for 20 minutes. Using rubber oven gloves, flip turkey over, breast side down, and pour Cuban Mojo (see sample picture) all over it and inside it. Lower temp to 325. Goya and Badia also make great Cuban Mojo Marinades too! Make sure you buy a couple of bottles for this recipe...you want to make sure you have enough because you will be basting the turkey with it every hour on the hour until it is done. The Turkey juices and fats will also melt into the Mojo...keep basting with it. Depending on weight, it could take 6 hours. If you see it is getting too golden, place parchment/aluminum foil over the breast to keep it from burning till its done. You will know its done when you can move the legs around really easily. Remove the foil and let it brown till its deeply golden. If you want to stuff it...dont stuff it until at least 2-3 hours into cooking. You never want to stuff a raw turkey or you risk salmonella by it not being able to cook all the way inside. I would highly recommend you use some of the basting drippings to add to your stuffing...talk about adding flavor to the dressing! Remember...oven temps vary...so keep an eye on it as you baste as far as how long it will take to finish roasting. BUT...a 20-24 pound stuffed turkey takes 6 to 6.5 hours...unstuffed about 5.5 to 6 hours. This is an incredibly juicy and truly savory Turkey, which I am making this year for a few of our Navy Troops! I will make Molasses Baked Black Beans, White Jasmine Rice and corn fritters for Cuban side dishes. Enjoy!
Posted on: Thu, 07 Nov 2013 23:46:19 +0000
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