Roasted Turkey
ROASTED TURKEY
Servings 8-10
INGREDIENTS
- 10-12 lbs whole turkey, thawed, cleaned, giblets and neck removed, and pat dry
- 1 stick (1/2 cup) unsalted butter, at room temperature
- 12 garlic cloves, shredded or mashed
- 1 ½ tbsp Pisqueya Oregano Salt, or to taste
- 1 tbsp. Pisqueya Sazón
- 1 tbsp. Pisqueya Adobo
- 1 tbsp granulated garlic
- 2 tbsp brown sugar
- kosher salt, to taste
- ¼ cup avocado oil
- 2 limes, one juiced, one cut in half
- 1 large onion, cut in half
- 1 large garlic head, cut in half
- 2 cartons (32 oz) unsalted chicken or turkey broth
- Long plantain leaf, for roasting pan, optional
Video
METHOD
1) Two days before roasting the turkey, remove the neck and giblets from the cavity of the thawed bird.
2) In a medium bowl, combine the Pisqueya Adobo, Pisqueya Sazón, Pisqueya Oregano Salt, kosher salt, granulated garlic and brown sugar.
3) In a larger bowl, create a paste with the seasoning, unsalted butter, juice from 1 lime, shredded garlic and olive oil. Taste and add more salt if needed.
4) Pat dry the turkey with paper towel.
5) Using your hands, carefully separate the skin from the breast, legs, and back of the turkey.
6) Smear the paste under and on top of the skin, and the cavity of the bird. Make sure most of the seasoning paste goes under and on the breast.
7) Place the seasoned turkey in a non-metallic container, cover it with plastic wrapper and refrigerate for 48 hours.
8) To roast, place the oven rack in the lowest position and preheat the oven to 450°F.
9) If you like, you can line the roasting pan with banana leaf.
10) Place the turkey breast side up on a roasting pan fitted with a v-rack.
11) Place the halves of onion, garlic head, and lime inside the cavity, and tie the legs with kitchen twine to keep everything inside.
12) Pour one 32 oz. carton of unsalted stock into the pan.
13) Start roasting the bird for 30 minutes to crisp up the skin.
14) After 30 minutes, rotate the pan, lower the temperature to 350°F and roast for about 1 hour and 15 minutes.
15) Using a large dropper, pour the juice over the turkey. Repeat this process every 30 minutes. If liquid evaporates, add the other unsalted stock to the roasting pan.
16) The turkey is ready when it registers an internal temperature of 160°F in the thickest part of the breast. It will continue cooking while it rests reaching a total 165°F. I like to use both, a pop up timer AND a meat thermometer.
17) Remove the roasted turkey from the oven and let it rest for 30 minutes before carving.
18) DO NOT discard the drippings from the pan. Place the drippings in a bowl to create a delicious gravy.
BONUS RECIPE:
While the roasting pan is hot, add a few tablespoons of flour to the pan and stir to create a thick paste (or roux). Scrape the paste and place into a medium pot and heat over medium-low heat. Start by adding a small stream of dripping juices to the pot while stirring at the same time. Keep adding the drippings. Adjust the consistency with a little or less flour plus the drippings.
¡Buen provecho!
ROASTED TURKEY
Servings 8-10
INGREDIENTS
- 10-12 lbs whole turkey, thawed, cleaned, giblets and neck removed, and pat dry
- 1 stick (1/2 cup) unsalted butter, at room temperature
- 12 garlic cloves, shredded or mashed
- 1 ½ tbsp Pisqueya Oregano Salt, or to taste
- 1 tbsp. Pisqueya Sazón
- 1 tbsp. Pisqueya Adobo
- 1 tbsp granulated garlic
- 2 tbsp brown sugar
- kosher salt, to taste
- ¼ cup avocado oil
- 2 limes, one juiced, one cut in half
- 1 large onion, cut in half
- 1 large garlic head, cut in half
- 2 cartons (32 oz) unsalted chicken or turkey broth
- Long plantain leaf, for roasting pan, optional
METHOD
1) Two days before roasting the turkey, remove the neck and giblets from the cavity of the thawed bird.
2) In a medium bowl, combine the Pisqueya Adobo, Pisqueya Sazón, Pisqueya Oregano Salt, kosher salt, granulated garlic and brown sugar.
3) In a larger bowl, create a paste with the seasoning, unsalted butter, juice from 1 lime, shredded garlic and olive oil. Taste and add more salt if needed.
4) Pat dry the turkey with paper towel.
5) Using your hands, carefully separate the skin from the breast, legs, and back of the turkey.
6) Smear the paste under and on top of the skin, and the cavity of the bird. Make sure most of the seasoning paste goes under and on the breast.
7) Place the seasoned turkey in a non-metallic container, cover it with plastic wrapper and refrigerate for 48 hours.
8) To roast, place the oven rack in the lowest position and preheat the oven to 450°F.
9) If you like, you can line the roasting pan with banana leaf.
10) Place the turkey breast side up on a roasting pan fitted with a v-rack.
11) Place the halves of onion, garlic head, and lime inside the cavity, and tie the legs with kitchen twine to keep everything inside.
12) Pour one 32 oz. carton of unsalted stock into the pan.
13) Start roasting the bird for 30 minutes to crisp up the skin.
14) After 30 minutes, rotate the pan, lower the temperature to 350°F and roast for about 1 hour and 15 minutes.
15) Using a large dropper, pour the juice over the turkey. Repeat this process every 30 minutes. If liquid evaporates, add the other unsalted stock to the roasting pan.
16) The turkey is ready when it registers an internal temperature of 160°F in the thickest part of the breast. It will continue cooking while it rests reaching a total 165°F. I like to use both, a pop up timer AND a meat thermometer.
17) Remove the roasted turkey from the oven and let it rest for 30 minutes before carving.
18) DO NOT discard the drippings from the pan. Place the drippings in a bowl to create a delicious gravy.
BONUS RECIPE:
While the roasting pan is hot, add a few tablespoons of flour to the pan and stir to create a thick paste (or roux). Scrape the paste and place into a medium pot and heat over medium-low heat. Start by adding a small stream of dripping juices to the pot while stirring at the same time. Keep adding the drippings. Adjust the consistency with a little or less flour plus the drippings.
¡Buen provecho!