CUBAN MOJO SPATCHCOCK TURKEY RECIPE
A spatchcock turkey recipe made Cuban-style with a citrusy garlic mojo marinade that's perfect for Thanksgiving!
Provided by Jamie Silva
Categories Main Course Main Dish
Time 2h35m
Number Of Ingredients 8
Steps:
- First things first, make sure you thaw your 14-pound turkey three days before in the fridge. You can't rush this part because a frozen turkey will just not defrost quick enough the day of. Make sure to add a reminder for yourself on your phone to transfer the turkey from the freezer to the fridge 3 days before serving (the Monday before Thanksgiving).
- In a mortar and pestle, mash garlic, salt, oregano, cumin, and pepper together until you get a paste. Transfer to a bowl and combine the garlic mojo marinade with the oil and sour orange juice. Set aside.
- To spatchcock (aka butterfly) the turkey, place the thawed turkey, breast-side down, on a cutting board or baking sheet. Make sure it's sturdy so you don't hurt yourself in this process. Run your hand along the center of the bird to find the backbone.
- Using a pair of very sharp kitchen shears, cut as close to the spine as possible, one side at a time. You may have to use both your hands to cut through the ribs. Once the backbone is cut out, save it for homemade gravy.
- Now, turn the turkey over, breast-side up, and using both hands, one on top of another, press down firmly on the breast until you hear a crack. Transfer the now flattened, spatchcocked turkey to a baking sheet with a wire rack.
- Preheat the oven to 425 degrees F.
- Rub the garlic mojo marinade inside and under the skin of the turkey. Pat the skin dry with a paper towel, brush it with olive oil and season with a bit of salt and pepper. Tuck the wing tips behind the turkey breast to prevent them from burning.
- Place the turkey in the oven and roast for 1 1/2 hours (90 minutes) until browned and cooked through. The internal temp should be 165ºF using a food thermometer. Remove the turkey from the oven and let it rest for 20 minutes before carving. Enjoy!
Nutrition Facts : ServingSize 1 serving, Calories 599 kcal, Carbohydrate 1 g, Protein 84 g, Fat 27 g, SaturatedFat 6 g, Cholesterol 278 mg, Sodium 666 mg, Fiber 1 g, Sugar 1 g
TURKEY CUBANO
Two heated baking pans topped by a cast-iron skillet stand in for a sandwich press in this easy Cubano recipe. It also substitutes sliced turkey for the usual roast pork, but retains the melted cheese, sliced ham and slivers of pickle that makes the traditional sandwich so incredibly compelling. Deli ham is the go-to choice here, but prosciutto gives a deeper, saltier flavor; use whichever you like.
Provided by Melissa Clark
Categories dinner, lunch, weekday, sandwiches, main course
Time 15m
Yield 2 to 4 servings
Number Of Ingredients 9
Steps:
- Place a rack in the center of the oven and another rack directly below it. Place a rimmed baking sheet on each rack. Once the pans are inside, heat oven to 350 degrees.
- In a small bowl, add the mayonnaise and stir in hot sauce or mustard to taste - it should have a kick. Spread mayonnaise mixture inside the rolls, coating both the top and bottom halves. Layer rolls with turkey, ham, cheese, pepperoncini (if using) and pickle slices.
- Using your hands, press the sandwiches down and make sure nothing slides out. (If it does, poke it back in.) Then, use a brush to butter the top and bottom halves of the rolls.
- Remove a hot baking sheet from the oven and place the sandwiches on top. Layer the other hot baking sheet on top of the sandwiches. Place a small pot cast-iron skillet or other heavy heatproof item on top of that second hot baking sheet to create a press.
- Carefully return to oven and bake until sandwiches are warm, toasted and golden brown and the cheese is melted, 8 to 13 minutes. (You'll have to lift off the second pan to check on the sandwiches.) Cut sandwiches in half and serve immediately.
HERB-ROASTED TURKEY BREAST
Rather than roast an entire bird, try Ina Garten's Herb-Roasted Turkey Breast for a flavorful alternative. Rosemary, sage and thyme star in this recipe.
Provided by Ina Garten
Categories main-dish
Time 2h40m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F. Place the turkey breast, skin side up, on a rack in a roasting pan.
- In a small bowl, combine the garlic, mustard, herbs, salt, pepper, olive oil, and lemon juice to make a paste. Loosen the skin from the meat gently with your fingers and smear half of the paste directly on the meat. Spread the remaining paste evenly on the skin. Pour the wine into the bottom of the roasting pan.
- Roast the turkey for 1 3/4 to 2 hours, until the skin is golden brown and an instant-read thermometer registers 165 degrees F when inserted into the thickest and meatiest areas of the breast. (I test in several places.) If the skin is over-browning, cover the breast loosely with aluminum foil. When the turkey is done, cover with foil and allow it to rest at room temperature for 15 minutes. Slice and serve with the pan juices spooned over the turkey.
MOJO TURKEY
This recipe nods to what happened when Cuban culture drifted onto the Thanksgiving tables of South Florida, with a bird dressed in a marinade of sour oranges (a mixture of orange and lime juice works as well) mixed with a lot of garlic and oregano. Serve the bird with black beans and white rice on the side - and a Key lime pie for dessert.
Provided by Sam Sifton
Categories dinner, main course
Time 6h
Yield 10 to 12 servings
Number Of Ingredients 11
Steps:
- Rinse turkey well in cold water and pat very dry with paper towels.
- Make the marinade: Combine garlic, cumin, salt and pepper in a large mixing bowl and mash the mixture together with the back of a kitchen spoon to make a kind of paste. Stir sour orange juice (or orange and lime juices) and oil into the paste and whisk to combine. Add oregano leaves and mix again. Reserve 1/2 cup of marinade and put aside.
- Put turkey in a roasting pan that can fit in the refrigerator and cover with remaining marinade, making sure to get a lot of it into the turkey's open cavity. Cover and refrigerate overnight, or for at least a few hours. Baste a few times with marinade.
- When ready to cook, heat oven to 450 degrees. Remove turkey from marinade and place on a clean cutting board. Discard marinade and clean roasting pan well. Return turkey to roasting pan, tuck the tips of the wings under the bird and shower it with salt and pepper. Place orange, lime and onion quarters in the turkey's cavity, then truss its legs together with cotton string. Roast turkey, uncovered, in the oven for 30 minutes.
- Reduce oven heat to 325 degrees. Baste turkey with pan juices, and add remaining marinade to the pan. Continue roasting turkey, basting every 30 minutes and tenting it with foil if the skin is turning too dark, until an instant-read thermometer inserted into the thickest part of the thigh without touching bone registers 165 degrees, approximately 2 hours 45 minutes to 3 hours more. Transfer to a cutting board or platter and allow to rest at least 30 minutes before carving.
Nutrition Facts : @context http, Calories 596, UnsaturatedFat 16 grams, Carbohydrate 14 grams, Fat 25 grams, Fiber 2 grams, Protein 77 grams, SaturatedFat 6 grams, Sodium 1337 milligrams, Sugar 6 grams, TransFat 0 grams
TURKEY MERCEDES
Thanksgiving turkey has been given a Cuban twist! We celebrate this American holiday by preparing a turkey marinated with the flavors of Cuba. The recipe is foolproof and the turkey is the best you'll ever taste!
Provided by Anel
Categories Meat and Poultry Recipes Turkey Whole Turkey Recipes
Time 13h40m
Yield 20
Number Of Ingredients 9
Steps:
- Crush the peeled garlic cloves, and place into a large bowl. Season with pepper, cumin, oregano, and salt. Pour in lemon juice, wine, and orange juice concentrate; whisk together until well mixed.
- Using a sharp paring knife, pierce the turkey breast, thighs, and legs; creating holes for the marinade to penetrate. Pour the marinade over turkey, and into the holes. Finally, stuff garlic pieces into the holes. Cover the turkey well, and refrigerate overnight to marinate.
- Preheat oven to 325 degrees F (165 degrees C).
- Roast turkey in the preheated oven until the internal temperature of the thickest part of the thigh measures 180 degrees F (80 degrees C), about 5 hours. Baste the turkey every 30 to 45 minutes. Once the breast has browned, cover loosely with aluminum foil to prevent it from becoming burnt.
Nutrition Facts : Calories 589.2 calories, Carbohydrate 8.9 g, Cholesterol 214.6 mg, Fat 25.6 g, Fiber 0.6 g, Protein 74.5 g, SaturatedFat 7.5 g, Sodium 878.8 mg, Sugar 3.9 g
CUBAN TURKEY BREAST
I have a daughter that doesn't like turkey. The first time she had this turkey breast, she had seconds....it's that good!!! My whole family LOVES it. I have to make this every Thanksgiving as well as the traditional turkey. I usually make three breasts for our family of 12.
Provided by Sandra Withum
Categories Turkey
Time 2h
Number Of Ingredients 13
Steps:
- 1. Put all ingredients (except turkey & bacon) in a blender or food processor and blend well.
- 2. Marinate turkey breast(s) , in this mixture overnight (in the refrigerator) I use a deep bowl so the breast(s)are covered. * Nets on the breasts should remain during marinating and baking steps to hold breasts together.
- 3. Place marinated turkey breast(s) along with the marinade in a baking dish. Place thick sliced bacon over breast(s) before baking to prevent burning. The bacon also adds flavor to the sauce.
- 4. Bake, uncovered, in preheated 325 degree oven. How long will depend on the size of the breast(s). Anywhere from 1 1/2 -3 hrs. I always use a meat thermometer to test...it should read 165 degrees.
- 5. When turkey breast(s) is done, remove nets and place marinade in a saucepan, bring to a boil for several minutes and then simmer for 1 hour to reduce. This can be served with the sliced breast(s).
GRILLED TURKEY CUBAN SANDWICHES
Grilled turkey breast, ham, cheese and pickles in a panini-style sandwich.
Provided by Butterball
Categories Trusted Brands: Recipes and Tips Butterball®
Time 2h15m
Yield 6
Number Of Ingredients 12
Steps:
- Spray cold grate of outdoor gas grill with cooking spray. Prepare grill for medium indirect heat.
- Remove turkey from package. Dry with paper towels. Discard gravy packet or refrigerate for another use (within 2 - 3 days). Lift string netting and shift position on roast for easier removal after cooking. Cut small slits, at least 1 inch apart, over entire surface of turkey. Insert 1 garlic slice into each slit. Brush turkey with oil.
- Combine cumin, salt and pepper. Sprinkle over turkey.
- Place turkey on grill grate over drip pan. Cover grill with lid. Grill 1 1/4 to 1-3/4 hours, or until meat thermometer reaches 170 degrees F when inserted into center of roast. Remove from grill. Let stand 10 minutes.
- Remove string netting. Cut half of the turkey into six 1/8-inch-thick slices. Set aside. Refrigerate unsliced turkey for another use.
- Cut each bread loaf lengthwise in half. Then, cut each into 3 pieces (for 6 sandwiches). Spread the bottom half of each section with 2 teaspoons mustard. Top with the sliced turkey, ham, cheese and pickles. Cover with tops of bread loaves. Press sandwiches with hands to flatten. Tightly wrap individually in aluminum foil.
- Place wrapped sandwiches on grill grate. Top each with heavy iron skillet or brick. Grill 3 to 5 minutes on each side, or until heated through.
- Serve sandwiches warm, wrapped in aluminum foil.
Nutrition Facts : Calories 1066 calories, Carbohydrate 95.1 g, Cholesterol 202.4 mg, Fat 34.4 g, Fiber 4.8 g, Protein 91.6 g, SaturatedFat 12.9 g, Sodium 2711.5 mg, Sugar 7.8 g
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