Try a Cuban twist to your turkey this Thanksgiving. The turkey is marinated with a sour orange and garlic mixture. It's then roasted with until the skin is crisp and golden brown. This could be the best turkey you've ever had. Trust us!
13 pounds turkey, preferably fresh
salt & fresh ground pepper
8 tablespoons unsalted butter
MARINADE
1 head garlic, break in cloves and peel
1 tablespoon salt
1 teaspoon fresh ground black pepper
1 1/2 teaspoon ground cumin
2 teaspoons dried oregano
1 cup lime juice or sour orange juice
The day before, remove the giblets and any lumps of fat from the turkey cavities. Wash the turkey well and blot dry. Season the inside with salt and pepper. Loosen the turkey skin from the meat. To do so, start at the neck and tunnel your fingers, then whole hand, under the skin to separate the skin from the breast meat. Slide your hand down to loosen the skin over the thighs, drumsticks and back. Work carefully so as not to tear the skin.
Prepare the marinade: Mash the garlic and salt to a paste in a mortar with a pestle. Pound in the pepper, cumin, and oregano and last of all the lime juice or sour orange juice. If you do not have a mortar and pestle, puree the ingredients in a blender. Add 3 tbls marinade to the main cavity and 1 tbls to the neck cavity. Place the remaining marinade under the skin. Work over a roasting pan to catch any runoff from the marinade.
Place the bird in a large plastic bag with any excess marinade. Marinate the turkey overnight in the refrigerator, turning several times.
Preheat the oven to 300 degrees F.
Thinly slice the butter and place half of the slices under the skin. Melt remaining butter. Truss the turkey and place it, breast side up, on a rack in a roasting pan. Brush the skin of the bird with some melted butter. Loosely drape a large piece of cheesecloth over the skin, then pour the remaining butter and marinade over the cheesecloth. Roast the bird for 2 hours. Baste with the juices and melted butter that collect in the pan. Lift the cheesecloth from time to time to keep it from sticking to the bird.
Increase oven temperature to 350 degrees F and roast for 1 hour. Increase the heat to 400 degrees F and remove the cheesecloth from the turkey. Roast 15-20 minutes, basting frequently. When cooked, the skin will be golden and the leg juices will run clear when pricked with a fork. The internal temperature should be 165 degrees F on an instant-read thermometer and the drumstick should feel loose when wiggled. Transfer the turkey to a platter or cutting board. Let stand for 15 minutes before carving. Strain the pan juices and serve in a sauceboat on the side.
Sour orange is a bumpy green-orange fruit that looks like an orange but tastes like a lime. Limes are often used in their place.
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Add fresh herbs to the marinade for added flavor, such as fresh cilantro or parsley.
Make sure to allow the turkey to come to room temperature for about 30 minutes before roasting for more even cooking.
Basting the turkey every 30 minutes helps keep the meat moist and develops a beautiful, golden skin.
Serve the turkey with traditional Cuban sides like black beans and rice or plantains.
If you're short on time, marinate the turkey for at least 4 hours, but overnight is best for maximum flavor.
Garnish the serving platter with lime wedges and fresh herbs after carving the turkey.
Save any pan drippings to make a flavorful gravy.
Use a roasting rack for even cooking and air circulation around the turkey.
A Cuban Thanksgiving turkey is a turkey that is marinated in a mixture of sour orange juice, garlic, and spices, giving it a unique, robust flavor that reflects traditional Cuban cuisine.
Marinating the turkey infuses moisture and flavor into the meat. The acidity from the sour orange or lime juice helps tenderize the meat as well.
Regular oranges can be used in a pinch, but they will alter the flavor. To mimic sour oranges, you can add a little lime juice to the orange juice for a more tangy taste.
The turkey is fully cooked when it reaches an internal temperature of 165 degrees F in the thickest part of the thigh and the juices run clear when the meat is pricked with a fork. A meat thermometer is the most reliable way to check for doneness.
If you can't find sour oranges, a mixture of half lime juice and half regular orange juice can yield a similar flavor.
Yes, removing the giblets make sure that the turkey cooks evenly and helps avoid any unwanted flavors in the final dish. The giblets can be saved for making gravy or stock.
Cheesecloth helps keep the skin moist helps infuse the flavors of the marinade while the turkey cooks. If you don't have any, you can baste the turkey frequently with the pan juices and melted butter.
After carving, store leftover turkey in an airtight container in the refrigerator. It can last for up to 3-4 days.
If the skin begins to darken too quickly, you can tent the turkey loosely with aluminum foil to prevent further browning while the meat continues to cook.
You can reheat it wrapped in foil in the oven at 350 degrees F, covered in the microwave, or in a skillet on the stovetop with a little broth. Reheat it gently so it doesn't dry out.
Roasting Pan: For holding the turkey while it roasts in the oven. A roasting rack is also recommended to keep the turkey elevated for even cooking.
Rack: A roasting or cooling rack is necessary to elevate the turkey in the roasting pan, allowing the heat to circulate.
Measuring Cups and Spoons: For measuring ingredients such as salt, pepper, and sour orange juice.
Mortar and Pestle or Blender: A mortar and pestle is used to mash garlic and salt into a paste; alternatively, a blender can be used to puree the marinade ingredients.
Large Plastic Bag: For marinating the turkey overnight.
Sharp Knife: Used for slicing the butter and chopping any additional ingredients.
Instant-Read Thermometer: For checking the turkey's internal temperature to make sure it has reached the proper doneness of 165 degrees F.
Basting Brush: For brushing melted butter over the turkey while it roasts.
Cheesecloth: Used to loosely drape over the turkey during roasting to keep it moist.
Carving Knife: For slicing the roasted turkey.
Cutting Board: For resting the turkey and for carving.
Mango Salsa: Top the turkey with a fresh mango salsa. The sweetness and acidity from the mango will provide a nice contrast to the savory turkey.
Cilantro Lime Rice: This fragrant rice dish pairs beautifully with the turkey. The lime echoes the marinade, while cilantro adds an herbal freshness.
Avocado Salad: A light avocado salad with lime dressing contrasts nicely with the seasoned turkey.
Garlic Butter Mashed Potatoes: Rich mashed potatoes with garlic butter can be a comforting addition.
Chimichurri Sauce: A vibrant chimichurri brings a herby, tangy kick. Drizzling it over the turkey will introduce a contrasting flavor.
Key Lime Pie: Finish the meal with a zesty key lime pie. The sharpness of the lime will cleanse the palate after the turkey.
Cuban Sandwich: Use leftover turkey to create a tasty media noche (Cuban midnight sandwich). Layer it with ham, Swiss cheese, pickles, and mustard for a delicious twist on a classic sandwich - a perfect way to enjoy the turkey beyond Thanksgiving.
Wine Pairings
Crisp Sauvignon Blanc: This zesty white wine with bright acidity that'll pair with the citrusy notes of the marinade and cut through the buttery turkey. Look for a bottle with hints of green apple and grapefruit to really amplify those flavors.
Chardonnay: Go for a lightly oaked Chardonnay that hugs the line between buttery and fresh. It'll add a creamy texture and compliment the richness of the turkey.
Grenache: A fruity Grenache, with its berry flavors and a hint of spice, won't compete with the turkey's flavors; instead, it'll add a nice layer of complexity. Look for ones that have a little peppery character to match the spices in the marinade.
Other Alcohol Pairings
Mojito: This refreshing cocktail, with its minty goodness and hint of lime, is a perfect companion to your Cuban-inspired turkey.
Rum Punch: A fruity rum punch can complement the tropical vibes of the marinade perfectly.
Cuban Beer: If you can find a good Cuban lager, grab it! Its light and crisp profile will balance out the seasoning without stealing the spotlight.
Non-Alcoholic Pairings
Spiced Apple Cider: A warm spiced apple cider can add a sweetness that pairs surprisingly well with the citrusy and garlicky turkey.
Homemade Lemonade: A zesty, homemade lemonade can be a refreshing contrast to the turkey's savory flavor. If you want to make it fancy, throw in some mint leaves or berries.
Ginger Tea: A nice cup of ginger tea may sound simple, but the spicy warmth can match beautifully with the garlic and cumin in the marinade.
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reviews & comments
October 14, 2019
I have made this exact recipe for TEN YEARS! It is everyone's favourite....and now I end up making it twice a year :) I use more garlic, and a little more marinade then called for! BRILLIANT recipe! You won't disappoint. 10 years and 20 turkeys later...always moist and a hit!
How long should I cook it if itâs a 16.5 lb turkey ??
The rule of thumb is about 15 minutes per pound, so you'll need around an extra 30-45 minutes. Always use a meat thermometer though to make sure the poultry is at the correct temperature since things like oven calibration and the temperature of the turkey when you put it in the oven can affect actual cooking times
November 28, 2013
This really does come out awesome. Used this recipe for my first turkey and have done 5 since. Its true, you will be asked to make the turkey every year. Has never come out dry. I add bacon slices on top. Cook at 300 for more than 2 hrs if bird is bigger, than follow rest of cooking instructions. Enjoy.
November 23, 2010
The downside to this recipe is that you will be asked to make the turkey every year. Tried this recipe 3 years in a row already and it is always a hit with family and friends. Growing up in a Cuban family, we never really had turkey because it tends to be dry. This recipe makes it very moist and flavorful. I will continue to use this recipe. I tend to use more garlic than indicated and I use Naranja Agria that you can buy either in bottle form or as a fruit...you can buy it at a Latin Mercado or anywhere you buy Goya products.
November 23, 2010
Cubans often don't eat turkey because it's a dry meat. However, when I tried this recipe, my whole family loved it and the pork and ham were not even looked at!! Of course, I have my own secret that I add to the recipe.. ;) LOve it! Can't wait to cook it again this year!
December 19, 2009
I had the pleasure to cook this wonderful dish for my expat American friends when living in the Caribbean last year. As an Australian, I have never celebrated the tradition of Thanksgiving so this was not only a Thanksgiving first, but also the first time I had cooked Turkey! The recipe did not disappoint and we were blessed with a tasty, moist bird for Thanksgiving dinner. It was so good I was given the title of 'honarary American'! I repeated the magic on Christmas Day cooking a bird for our expat South African friends. Again, the bird was a hit! Try this recipe - you won't be disappointed!
November 19, 2007
i lived in south fla years ago. old beau of mine happened to be cuban. this cuban turkey best i have ever had! cuban turkey for me this year! fixing for new beau and family cannot wait, they are going to love it!