INGREDIENTS
- 18-20 lbs Free Range Turkey
- 3 limes
- 3 oranges
- 1 onion
- 4 sprigs cilantro
- 3 sprigs thyme
Mojo Cubano Marinade (Use half of this batch for marinating, half for drizzling during plating)
- 2 cups olive oil
- 2 cups pureed garlic
- 1 cup fresh orange juice
- 1 cup lime juice
- 1 cup grapefruit juice
- 2 cup soy sauce
- 2 TBL cider vinegar
- 2 TBL ground cumin-toasted
- 2 TBL chopped cilantro
- 1 TBL black pepper
DIRECTIONS
Use your hands and rub the marinade into the bird well. Marinate the bird at least one day in advance. Reserve half of the marinade.
Preheat the oven to 500. Remove the bird from the marinade, reserving the marinade. Place the bird on a rack on a roasting pan. Fill the cavity with the limes, oranges, onion and cilantro and thyme sprigs. Put it in the hot oven.
Caramelize the exterior well, leaving the interior undone. Pour the used marinade over the bird and reduce the oven heat to 275, roast real slowly for up to 3 hours or until interior reaches 160. Remove from oven and cover with foil until ready to carve. Don’t let the meat get cold. Slice in 1/4-inch medallions, drizzled with reserved marinade