Chicken
Mojo roast turkey
Thanksgiving bird, South Florida way — garlic, citrus, oregano.
240 minServes 12
Ingredients
Grab it in the aisles — or shop this store on Instacart.
- 12–14 lbwhole turkey
- 1 headgarlic
- 1 cupGoya naranja agria (or ½ cup orange + ½ cup lime)
- 2 TbspBadia oregano
- 1 tspBadia ground cumin
- 1 Tbspsalt
- ¼ cupGoya olive oil
- 4 Tbspbutter
- 1onion, quartered
- 2 stalkscelery
How to make it
- 1
The day before: peel the head of garlic. Mash with naranja agria, oregano, cumin, olive oil, and salt. Peel the onion and cut it into quarters. Cut the celery into 3-inch sticks.
- 2
Pat the turkey dry. Loosen the skin over the breast with your fingers. Rub the mojo under the skin, in the cavity, and over the outside. Stuff the cavity with onion and celery. Refrigerate overnight.
- 3
Heat the oven to 325°. Set the turkey breast-up on a rack. Roast about 13 minutes per pound (roughly 2¾–3 hours for 12–14 lb). Melt the butter and brush the skin twice during roasting. Tent with foil if the skin browns too fast.
- 4
Pull the turkey when a thermometer in the thickest part of the breast reads 165° (thigh 175°). Rest 30 minutes before carving so the juices stay in the meat.