Roasted Turkey a la Goya

Name: Roasted Turkey a la Goya
Prep time: 60M
Total time: 240M
Yield: 10 Servings
Ingredients: 1 turkey (10 – 12 lbs.); Adobo All-Purpose Seasoning with Pepper; ¼ cup GOYA® Lemon Juice; 3 packets Sazón GOYA® with Coriander and Annatto; 5 slices white bread, crust removed and cubed; ¾ cup milk; ½ cup apple sauce; ¼ cup butter; 1 cup large yellow onion, roughly chopped (about 2 cups); 1 lb. ground beef; ½ cup GOYA® White Cooking Wine; ½ cup raisins; 2 hard boiled eggs, roughly chopped; 1 packet GOYA® Ham Flavored Concentrate; 1 packet Sazón GOYA® with Coriander and Annatto; 2 packets GOYA® Powdered Chicken Flavored Bouillon, divided; ¼ cup flour; ¼ cup GOYA® White Cooking Wine

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<h2 class="subheader">A Time-Honored Tradition</h2> Roasted turkey is a time-honored tradition at the holidays. Our GOYA® traditional turkey features <a title="Sazón" href="https://www.goya.com/en/products/sazon-with-coriander-and-annatto/">Sazón</a> GOYA® and GOYA® <a title="Adobo" href="https://www.goya.com/en/products/adobo-with-pepper/">Adobo</a> for a perfectly seasoned, crisp skin and moist, tender, roasted turkey meat. Once you’ve tasted it, you will know that alchemy has been achieved and that this traditional turkey will be the star of any meal.

Total Time

240m

Prep Time:60m

Yields:10 Servings

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Ingredients

For the turkey

turkey (10 – 12 lbs.)

GOYA® Adobo All-Purpose Seasoning with Pepper, to taste

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¼ cup

GOYA® Lemon Juice

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3 packets

GOYA® Sazón with Coriander and Annatto

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For the stuffing

slices white bread, crust removed and cubed

¾ cup

milk

½ cup

apple sauce

¼ cup

butter

1 cup

large yellow onion, roughly chopped (about 2 cups)

1 lb.

ground beef

½ cup

GOYA® White Cooking Wine

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½ cup

raisins

hard boiled eggs, roughly chopped

1 packet

GOYA® Ham Flavored Concentrate

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1 packet

GOYA® Sazón with Coriander and Annatto

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For the gravy

2 packets

GOYA® Powdered Chicken Flavored Bouillon, divided

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¼ cup

flour

¼ cup

GOYA® White Cooking Wine

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Directions

Kitchen View

For the turkey

Step 1

Rinse turkey and using paper towels, pat dry. Transfer turkey to a tray; sprinkle with Adobo, inside and out. Pour lemon juice over turkey. Using your hands, rub seasoning on turkey; cover with plastic wrap. Refrigerate overnight.

Step 2

Heat oven to 375°F. Using paper towels, pat turkey dry; season outside with two packets Sazón and inside with third packet. Using your hands, rub seasoning on and in turkey; set aside until room temperature, about 30 min.

For the stuffing

Step 3

In bowl, combine bread, milk and apple sauce. Set aside until milk is absorbed, about 10 min. Meanwhile, heat butter in skillet over medium heat. Add onions; cook, stirring occasionally until soft, 7 min. Add beef; season with Adobo; cook until brown, stirring occasionally and breaking up clumps with spoon, about 7 min. Add wine and raisins; cook until wine is evaporated, about 5 min. Add bread mixture, eggs, ham bouillon and Sazón to pan; cook, stirring occasionally until heated through, 5 min. Set stuffing aside until cool.

Step 4

Transfer turkey to rack set inside roasting pan. Using a large spoon, fill turkey cavity with cool stuffing. Tie legs together with kitchen twine; tuck wings behind back. Mix chicken bouillon with 2 cups of water; pour inside pan. Cook turkey, basting every 30 min., until thermometer inserted into the thigh, without touching the bone, reads 165ºF, 2 ½ – 3 hrs. Transfer turkey to cutting board, cover with foil; let sit 15 min. before carving.

For the gravy

Step 5

Meanwhile, place roasting pan on stove over medium-high heat; bring drippings to a boil. Add the flour; cook, stirring constantly, until smooth, thick and golden brown, 1 min. Add wine to pan; stir to remove stuck bits. Bring wine to a boil. Mix remaining chicken bouillon with 3½ cups water. Pour bouillon mixture into pan; bring to a boil, stirring occasionally. Using a strainer, strain gravy into medium saucepan. Bring gravy to a boil; season with Adobo, if desired.

Step 6

To serve, transfer stuffing to a serving bowl. Carve the turkey and serve with gravy.

Cooking the stuffing inside the cavity of the turkey makes it extra flavorful, since it absorbs the flavor of the meat. However, using this method means taking extra precaution: The stuffing – like the turkey – must reach 165°F to be safe to eat. If the turkey has reached temperature but the stuffing has not, no problem – simply scoop the filling into an oven-safe dish and bake until ready.

Cooking the stuffing inside the cavity of the turkey makes it extra flavorful, since it absorbs the flavor of the meat. However, using this method means taking extra precaution: The stuffing – like the turkey – must reach 165°F to be safe to eat. If the turkey has reached temperature but the stuffing has not, no problem – simply scoop the filling into an oven-safe dish and bake until ready.

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