Thanksgiving Day is tomorrow and although it’s not celebrated in Cuba, it has become a tradition for many Cuban Americans in the US.
Cuban or not, chances are your plans include cooking a Thanksgiving meal and rather than doing the same thing you did last year why not add a little Cuban spice and flavor? With that in mind we’d like to share with you the Cuban turkey recipe. Hope you like it and if you try it let us know what you think.
3 heads of garlic, peeled
1 tablespoon of black pepper
1 tablespoon of ground cumin
1 tablespoon of dry oregano
2 tablespoon of salt (or to taste)
2 cups of fresh lime juice
1 cup of white wine
6 ounces of orange juice (concentrated)
1 turkey (15-16 pounds)
Crush the peeled garlic and place in a large bowl. Add salt, pepper and oregano to season. Add the lime juice, white wine and orange juice. Whisk until all ingredients are mixed.
Pierce the turkey breasts, legs and thighs with a sharp knife forming holes for the mix to enter. Pour the mixture over the entire turkey and into the holes. Stuff the crushed garlic heads inside the holes. Cover the turkey and refrigerate overnight to marinate.
Preheat oven to 325° F.
Roast turkey until the internal temperature of the thickest part of the turkey reaches 180° F, this should take about 5 hours. Baste the turkey every 30-40 minutes. Once the breast is golden, cover loosely with a piece of aluminum foil to prevent burning.
Total Preparation time 13 hours 40 minutes (preparation 40 minutes, cooking time 5 hours, marinate 8 hours)