Roasted Turkey a la GOYA®

La Cocina Goya

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  • Ingredients
  • Directions

Ingredients

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For the turkey

For the stuffing

5

slices white bread, crust removed and cubed

¾ cup

milk

½ cup

apple sauce

¼ cup

butter

1

large yellow onion, roughly chopped (about 2 cups)

1 lb.

ground beef

½ cup

raisins

2

hard boiled eggs, roughly chopped

1 packet

GOYA® Powdered Ham Bouillon

For the gravy

¼ cup

flour

About

Goya Chef Carey Yorio shows us how to cook a roasted turkey a la Goya!.

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.

Recipe Tags

Main Dishes Over 60
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