Roast Turkey with Tropical Marinade for Thanksgiving

Ingredients

• 1 cup Olive oil (Extra virgin)
• 0.5 cup Adobo (seasoning) (Adobo-style spice blend)
• 0.33 cup Total spice blend (Total seasoning mentioned in the video)
• 0.25 cup Ground garlic (Garlic powder or finely ground garlic)
• 1 teaspoon Salt
• 1 tablespoon Black pepper (Preferably freshly ground)
• 4 packets Achiote seasoning packet (Cuban-style seasoning with achiote)
• 0.5 cup Fresh cilantro (Coarsely chopped)
• 0.5 unit Large onion (Peeled and chopped)
• 1 stick Butter stick (Cut into small cubes)
• 12 pounds Whole turkey (Previously thawed)

Instructions

1. Process cilantro and onion

   Place the cilantro and half of the chopped large onion in a food processor and pulse until you obtain a well‑blended mixture.

   Time: PT5M

2. Prepare the marinade

   In a large bowl combine the olive oil, the adobo (half a cup), the total spice blend (one‑third cup), the ground garlic, salt, black pepper, the processed cilantro‑onion mixture, and the four packets of achiote seasoning. Mix well until homogeneous.

   Time: PT5M

3. Clean and prepare the turkey

   Remove the turkey from its packaging, rinse under cold water and remove the internal remnants (neck, giblets) and the internal bag. Make a small cut in the back to extract the bag that contains parts of the turkey.

   Time: PT5M

4. Loosen the turkey skin

   With a large knife, carefully separate the turkey skin from the meat, creating a loose layer without tearing it, so you can insert the butter and the marinade beneath it.

   Time: PT5M

5. Apply the marinade to the turkey

   With clean hands, generously rub the marinade inside the cavity and on the outside of the turkey, making sure to cover all areas well, especially under the loosened skin.

   Time: PT5M

6. Insert butter under the skin

   Distribute the butter cubes (one stick) under the turkey skin, between the meat and the skin, so it melts and keeps the meat juicy.

   Time: PT2M

7. Rest the marinated turkey

   Cover the turkey with aluminum foil and place it in the refrigerator for at least 1‑2 days before roasting to absorb the flavors.

   Time: PT0M

8. Preheat the oven

   Preheat the oven to 350 °F (175 °C).

   Time: PT10M

   Temperature: 350°F

9. Roast the covered turkey

   Place the turkey in the pan, cover it well with aluminum foil and roast for 3 hours.

   Time: PT3H

   Temperature: 350°F

10. Brown without aluminum foil

    After the first hour, remove the aluminum foil, spray the turkey with the accumulated broth and continue roasting uncovered for 30 min so the skin becomes golden and crisp.

    Time: PT30M

    Temperature: 350°F

11. Check internal temperature and rest

    Insert the thermometer into the thickest part of the thigh; it should read at least 165 °F (74 °C). Remove from the oven, lightly cover with foil and let rest 15 min before carving.

    Time: PT15M

Nutrition Facts

Calories

250

Protein

30 g

Carbohydrates

5 g

Fat

12 g

Fiber

1 g