RECIPE CATEGORIES
MyLatinDelights.com
Baked Whole Turkey
Prep Time: 5-10 minutes
Servings: 10-15
Cooking Time: 4 hours
1 whole turkey (14lb)
3 freshly squeezed limejuice
2 Maggi chicken buoillons diluted in a cup of hot water
1 bar of butter, room temperature
3 teaspoon of salt, if not using the brine
1 tablespoon of oregano
1 teaspoon of freshly ground black pepper
6 large cloves of garlic
1 medium onion, cut into 4
5 aji gustosos
5-6 sprigs of cilantro
2 culantro leaves
½ tsp of freshly ground black pepper
2-3 sprigs of thyme
Brine mixture
Foil
food injector
TIP: For a juicier breast, place turkey BREAST DOWN on the bottom of a rack over a sturdy roasting pan big enough to catch all the drippings. All of the juices from the turkey will fall down into the breast while cooking. This method will result in the most succulent turkey breast you can taste.
If you want the turkey breast browner, turn the breast up 15 minutes before is done and bake @ 300 degrees
Instructions #1
Wash the turkey and remove the giblets. Follow brine mixture instructions
Brine overnight in the refrigerator. Once brined, rinse it well
Blend the last 9 ingredients in a blender or food processor
Mix the butter and the herbal blend (recaito) to form a creamy paste
Rub this paste outside and inside the turkey (delicately lift the skin and rub underneath)
Set oven to 500 degrees
Bake at 500 degrees for ½ hr. Then, use the foil to cover the breast area, to prevent burning
Bake @ 350 degrees for 3-4 hours or until internal temperature reaches 180 degrees
No need to baste, as brining will assure tenderness. DO NOT OPEN OVEN UNTIL IT'S DONE.
Once turkey is done, let it cool for about 25 minutes before carving. This waiting period will help to redistribute the juices for a smooth carving as well as juicier bird.
Instructions #2
Wash the turkey and remove the giblets
Blend the last 9 ingredients in a blender or food processor
Mix the butter and the herbal blend (recaito) to form a creamy paste
Rub this paste outside and inside the turkey (delicately lift the skin and rub underneath)
Inject the limejuice and chicken bouillon solution
Marinate overnight
Set oven to 500 degrees
Bake at 500 degrees for ½ hr. Then, use the foil to cover the breast area, to prevent burning
Bake @ 350 degrees for 3-4 hours or until internal temperature reaches 180 degrees
Baste turkey ocassionally. Once turkey is done, let it cool for about 25 minutes before carving. This waiting period will help to redistribute the juices for a smooth carving as well as juicier bird.
Enjoy!
