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Savory turkey stuffed with a spicy Latin twist! Make this delicious dish by marinating a turkey breast in zesty GOYA® Mojo Criollo Marinade and filling it with a creamy sweet potato and smoky chipotle stuffing. This roasted turkey breast can be served as an elegant main dish for any celebration!
Ingredients
1
skin-on turkey breast (about 5-6 lbs.), butterflied
1 bottle (12 oz.)
GOYA® Mojo Criollo Marinade
2 tbsp.
GOYA® Adobo All-Purpose Seasoning with Pepper, divided
3 lbs.
sweet potatoes, skinned and cubed 1"
2 tbsp.
GOYA® Extra Virgin Olive Oil
1 tbsp.
butter
½ cup
GOYA® Brown Sugar Cane (Panela or Piloncillo), grated
½ cup
GOYA® Evaporated Milk
1 tbsp.
You are now able to buy this recipe’s ingredients online! After you select your market, you decide if you want to have your items delivered or if you want to pick them up in store!
Learn How It WorksDirections
Step 1
Place turkey breast, skin-side down, between two sheets of plastic wrap. Using mallet, pound turkey to ½” thickness. Transfer turkey, skin-side down, to glass baking dish. Pour in Mojo until turkey is submerged; season with 1 tablespoon Adobo and cover with plastic wrap. Marinate turkey breast for at least 2 hours prior to roasting.
For the Filling:
Step 2
Preheat oven to 375°F. On a baking sheet, using a brush, lightly coat sweet potato cubes with olive oil, and sprinkle with remaining 1 tablespoon Adobo. Roast sweet potatoes for 30 minutes, or until browned and soft.
Step 3
In a sauce pan, melt butter and brown sugar cane with 2 cups water. Add evaporated milk over low heat; stir in chipotle peppers. Once everything is incorporated, allow to cool for 5 minutes.
Step 4
Put sweet potatoes in food processor or blender. Pulse a few times to make a paste. Slowly add butter mixture. Blend on low until smooth; reserve.
For the Turkey:
Step 5
Using paper towels, pat turkey dry. Place turkey, skin side-down, on work surface so that long side is closest to you. Spread filling mixture on turkey breast, leaving 1” border all around. Starting with long side, roll turkey breast, jellyroll-style, to enclose filling, creating a long, cylindrical shape. Using kitchen twine, firmly tie rolled turkey breast in 1" intervals. Transfer turkey, seam side-down, to foil-lined baking sheet. Roast turkey, occasionally turning baking tray for even browning, until cooked through, 1 to 1¼ hours. (Temperature should register 160°F on quick-read thermometer when inserted in center of turkey, touching the filling).
Step 6
Transfer turkey to cutting board; tent with foil. Let rest 15-20 minutes. Cut into ½" slices. Serve.
You are now able to buy this recipe’s ingredients online! After you select your market, you decide if you want to have your items delivered or if you want to pick them up in store!
Learn How It WorksNew from Goya
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