Our Abuela’s Cuban Mojo Turkey Recipe is a step by step guide to making a turkey this Thanksgiving (or any day). This turkey recipe is so easy to follow, and the Mojo injects a level of flavor that is hard to resist.
Abuela’s Cuban Mojo Turkey can you transport you back to childhood. We think the mojo turkey is symbol of our families planting roots in this new country. The Mojo Turkey is the way our Abuelas and all the other families that came here from Cuba made this holiday their own.
Using Mojo to marinade the turkey, was their way of injecting Cuban flavor into an American tradition and creating something new. We love when food does that. When it takes two completely different cultures and fuses them together. The result is almost always something delicious.
Our Tips for Making Abuela’s Cuban Mojo Turkey
We understand that taking on a turkey can be intimidating. There is a myth surrounding it. A certain pressure. However we want you to try to think of the turkey as a big chicken. The process is similar. This is no big deal. We are confident that once you give this a try, you will feel like a pro. Here are a few things to keep in mind:
- You want to be sure to give your Turkey time to defrost. You want to put it in the fridge at least two days before you are planning on cooking it.
- You are going to need more salt than you think, and you definitely want to generously salt the inside cavity.
- Gently loosen the skin away with your fingers before marinating, so that you can be sure to get the Mojo in there.
- You will know the Turkey is ready when the legs easily pull away. However if you notice that the skin is browning a little too much, loosely cover with aluminum foil.
This specific Cuban Mojo Turkey is the best one because the recipe calls for fresh mojo and we happen to have the best mojo recipe in the game. No bias, of course. For our Abuela’s Mojo Marinade click HERE.
Catch our video breaking Turkey Prep down for you step by step, so you have everything you need to host your first Thanksgiving. Watch it HERE
Abuela’s Mojo TurkeyCourse: EntreeCuisine: CubanDifficulty: Moderate
1 10-12 pound turkey
2 cups of Cuban Mojo
6 carrots, cleaned, peeled and left whole
3 onions, quartered or sliced in medium rings
2-3 tablespoons of Sazon
2 tablespoons of kosher salt and freshly cracked pepper pepper
1/4 – 1/2 cup of extra Virgin olive oil
1 lemon cut in half or quarters
I bunch of parsley, rinsed and dried
- Set up your roasting pan with a rack or use the sliced onions and carrots as the base. Drizzle the veggies with 1/4 cup of olive oil and salt and pepper.
- Pat your turkey dry once you’ve cleaned it properly.
- Spread the mojo marinade all over the turkey. Marinate overnight or up to 2 days.
- Season your bird with salt and pepper and the Sazon rub INSIDE and OUTSIDE of the turkey!
- Fill the cavity with 1 bunch of parsley and lemon. (If you have extra onions, garlic or other herbs you can fill the cavity with them too)
- Before you are ready to cook, take the turkey out of the fridge for at least two hours so it is not so cold. When ready to start cooking, preheat the oven to 425 degrees.
- Turkey Time: Drizzle turkey with a little more olive oil and put turkey in the oven for 30-40 minutes at 425 degrees. Check your turkey around 20 minutes, if you feel like one side of the turkey is getting too crisp, move the pan to the other side so it can balance out.
- Then drop heat to 350 degrees. If you feel that parts are getting too much color cover those parts loosely in foil.
- A turkey should be cooked for a total of 12 to 14 minutes per pound. (A 12 pound turkey will roast for about 2 hours and a half)
- Once it’s fully cooked and golden brown, let the turkey rest for at least 30 minutes before carving.
- I like to add some green or fresh herbs to the veggies at the bottom that will become a natural pan sauce for your turkey.
- **** if you love the butter taste add 1/2 a stick as the turkey is almost cooked. I don’t like to add to the beginning because it makes the turkey skin soggy.