Hello friend and fellow foodies!
Yesterday we wanted to prepare a traditional roast turkey, according to the American tradition while at the same time keeping a very Dominican cookery tradition. After some discussion, the “sous chef” and I came up with a “yuca mofongo” stuffed roast turkey. What a marvelous idea!
- A 12.5 lbs turkey.
- 10 tbsp. salt.
- 7 tbsp. garlic paste
- Sour orange juice (to wash the turkey)
- ½ cup sour orange juice
- 3 tbsp. ground oregano.
- 3 tbsp. black pepper.
Wash the turkey with abundant water and sour orange juice. I prefer to use a big bowl where I can keep the seasonings from being lost. Mix all the seasonings and make a paste. Massage the turkey with the paste inside and outside and save for at least 3 days. If it gets completely frozen in the fridge remember to take out at least 24 hours prior to roasting.
I like to do it this way so that it ends up tender and juicy. I roast on low fire for at least 4-5 hours covered in aluminum foil. Then I uncover and let the juices drain by making small holes in unnoticeable places. Raise the fire to the maximum and allow to gild while giving it coatings witht the glazing sauce. Closely follow up until it has the color you desire.
Hope you enjoy. Next week I share with you my turkey bone creamy soup! A big hug from the breezy Caribbean!
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