Mojo Cubano Brine
- Reviews 6
Ready In: 4 hrs
Serves: 8-10
Ingredients
- 18 -20 lbs turkey
- 3 limes, quartered
- 3 oranges, quartered
- 1 onion, quartered
- 4 sprigs cilantro
- 3 sprigs fresh thyme
MOJO CUBANO MARINADE
- 2 cups olive oil
- 2 cups fresh pureed garlic (YES, 2 C.IS RIGHT)
- 1 cup fresh orange juice
- 1 cup lime juice
- 1 cup grapefruit juice
- 2 cups soy sauce
- 2 tablespoons cider vinegar
- 2 tablespoons ground cumin, toasted
- 2 tablespoons chopped cilantro
- 1 tablespoon black pepper
Directions
- Thaw turkey in refrigerator for 3 days.
- Remove neck and giblets from cavity.
- Place the bird in a x-large cooking bag.
- Using your hands, thoroughly rub the marinade into the bird and fill the cavity.
- Secure cooking bag with twist tie.
- Allow bird to marinate in the refrigerator for at least one day in advance of cooking.
- Reserve the remaining half of the marinade.
- Preheat the oven to 500°F.
- Remove the bird from the marinade, reserving the marinade.
- Place the bird on a rack on a roasting pan.
- Fill the cavity with the limes, oranges, onion and cilantro& thyme sprigs.
- Put it in the hot oven.
- Caramelize the exterior of the bird, leaving the interior undone.
- Pour the used marinade over the bird and reduce the oven heat to 300, Roast real slowly for up to 3 hours or until interior reaches 160 degrees.
- Remove from oven and cover with foil until ready to carve.
- Don't let the meat get cold.
- Slice in 1/4 inch medallions, drizzled with reserved marinade.
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