Latin Mojo Turkey

Latin Mojo Turkey is a twist on the classic with garlic, cumin, olive oil and citrus juices giving it traditional Cuban flare.


Ingredients
18
pounds
turkey, whole
2
cups
Olive Oil
1 1/2
cups
garlic, chopped
1
onion, diced
1
cup
orange juice, fresh squeezed
1
cup
lime juice, fresh squeezed
1
cup
pineapple juice
1
cup
salt
1/4
cup
cider vinegar
3
tablespoons
cumin
1
bunch cilantro, chopped
1
teaspoon
ancho powder
1
teaspoon
cracked black pepper
Directions
Thaw bird if frozen, remove giblets and excess fat.
Mix all remaining ingredients well to dissolve salt.
Pour marinade over turkey making sure to rub into bird and cavity.
Place into refrigerator overnight flipping the bird over at least once to redistribute marinade.
Place into a 375 degree oven for 12 minutes a pound. About 3 hours and 35 minutes for an 18 pound turkey.
Reserve marinade and place into a pot and bring to a boil. Keep as dressing for turkey when it’s done cooking.
Once fully cooked, rest for ½ hour, then carve and serve hot.

The base number of servings for this recipe is 18
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