Latin-Style Turkey With Mojo and Sazón Achiote
From Vanessa Mota, POPSUGAR Latina
Notes
- If using a frozen turkey, defrost in the refrigerator for 3 days prior to seasoning.
- Season the turkey the day before baking, place in the fridge, and let marinate overnight for better taste.
- Remove turkey from the fridge about 1 hour before cooking.
- Bake the turkey around 15 minutes for every pound.
- To check the temperature properly, place a meat thermometer below the drumstick into the thigh as the dark part of the meat takes longer to cook.
Ingredients
- 12- to 15-pound turkey
1 cup cilantro
20 cloves of garlic
1 medium onion
1 tablespoon ground cumin
2 tablespoons oregano
2 teaspoons sazón (culantro and achiote seasoning)
2 teaspoons salt
Juice of 1 lemon
3 celery stalks, cut into big chunks (optional)
2 carrots, cut into big chunks (optional)
1 medium onion, cut in 4 (optional)
Directions
- Clean turkey, and pat dry with a paper towel. Let turkey sit in the roasting pan while you prepare the seasoning.
- In a food processor or a blender, mix together the cilantro, garlic, onion, cumin, oregano, sazón, salt, and lemon juice.
- Rub the mixture all over your turkey, both outside and inside the turkey cavity.
- Stuff the turkey with celery, carrots, and onion. Place some celery, carrot, and onion pieces in the roasting pan around the turkey. This step is optional.
- Preheat oven to 430°F. Place turkey in the oven, and bake for about 30 minutes.
- After the 30 minutes have passed, lower the oven temperature to 350°F and cover the turkey with aluminum foil. Continue to bake until the turkey reaches a temperature of 165°F, about 3 hours for a 12-pound turkey.
- Remove from the oven, and let rest for 15 minutes before carving.
Information
- Category
- Main Dishes
- Cuisine
- South American
- Yield
- 6 to 8 servings