Mojo Roast Turkey

Print Recipe

Prep time

20m

Total time

4h 30m

Yields

14

Servings

Add to Recipe Box

Share this recipe using:

  • About this Recipe
  • More Recipes like this
La Cocina Goya

Make this impossibly-moist, deeply-seasoned, crisp-skinned roast turkey and wonder how you’ve ever done without it! The secret is in the marinade: GOYA® Mojo Criollo - the classic Cuban marinade, combined with fresh lime juice, orange juice and extra garlic. Just marinate the turkey overnight, then roast the next day. The results: Mojo Roast Turkey that’s so perfect, no gravy is required!

More
  • Ingredients
  • Directions

Ingredients

Hide Products

1

fresh or frozen turkey, thawed (about 14-16 lbs.) (see note)

2 bottles (24.5 oz.)

GOYA® Mojo Criollo

cup

frozen orange juice concentrate, thawed

2

limes, juiced (about ¼ cup), shells reserved

8

cloves garlic, chopped (about 2 tbsp.)

2 tsp.

black pepper

1 tsp.

paprika

2 tbsp.

Extra Virgin Olive Oil

Winner of the ChefsBest® Excellence Award for overall quality.*

View Product Details

*The ChefsBest® Excellence Award is awarded to brands that surpass quality standards established by independent professional chefs.

Directions

Kitchen View

Step 1

Remove giblets and neck from turkey; reserve for other use, if desired. Transfer turkey to large turkey cooking bag and set upright in large, wide pot (this will help keep turkey stable as you add marinade). In large bowl, add Mojo, orange concentrate, lime juice, garlic and pepper, stirring to combine; reserve lime shells in refrigerator. Pour Mojo mixture into bag with turkey; push air out of bag and secure bag end tightly with wire twist tie. Transfer pot with turkey to refrigerator; marinate at least 10 hours, or up to 24 hours.

Step 2

Heat oven to 425°F. Remove turkey from bag with marinade; discard marinade. Transfer turkey breast-side up to rack set inside large roasting pan. Place reserved lime shells in cavity of turkey. Using kitchen twine, tie together legs of turkey; fold wingtips under. In small dish, stir together Adobo and paprika. Using pastry brush, brush turkey with olive oil; sprinkle with Adobo mixture, brushing to coat completely.

Step 3

Roast turkey 30 minutes. Reduce temperature to 325°F and roast until skin is crisp and turkey is cooked through (juices run clear and quick-read thermometer registers 165°F when inserted into thickest part of thigh without touching bone), tenting turkey loosely with foil for last hour if browning too quickly, about 3 hours. Transfer turkey to cutting board; let rest 20 minutes before carving.

 

NOTE: Be sure to choose an unbrined turkey for this recipe. Many varieties are injected with a salt solution prior to packaging.

Recipe Tags

Main Dishes Over 60

Recipe Reviews

No Reviews Yet

Return

Kitchen View

Print