by AJ Rodriguez
Let’s face it: Thanksgiving Day is no longer a day for giving thanks. Hardly anyone says grace or thanks to the Lord for what they are about to eat. It’s all about getting stuffed, eating till you pop out a button on your shirt/blouse, and making left over sandwiches for a few days; at least in my house.
It’s taken me a while to perfect, but I think it’s now ready for primetime.
1 12-15 lbs thawed turkey
1 garlic bulb, crushed
3 pkts of Sazón Goya con Azafran
3 tablespoons of onion powder
2 cube of my sofrito (link to sofrito recipe)
1 1/2 teaspoon of black pepper
1/2 c of extra virgin olive oil (reserve another 1/4 c of oil if paste is too thick)
4 large russet potatoes
3 carrots, peeled
1 large white onion
1/2 stick of butter
1 large, deep baking pan
1 turkey baster
After the turkey has thawed on the bottom shelf of refrigerator, remove gizzards and commence mixing together the dry ingredients, oil, garlic and sofrito until it makes a paste. Rub paste on outside and inside of turkey. Carefully lift the breast/thigh/leg skin and rub the paste under the skin. After turkey has been covered with ingredients, place in a baking bag, and let marinate for 2 days in the refrigerator.
On cooking day cut potatoes and white onion into fourths. Cut carrots into equal sections and reserve to the side. Butter baking pan, and remove turkey from bag and place in centre of pan. Use cut vegetables and place around turkey. You may stuff turkey with dressing or use mofongo as a special side dish.
In a preheated oven, cook turkey at 350 for 4 hours, basting turkey constantly to avoid a dry meat.
After cooking time has elapsed, serve with cooked vegetables and mofongo and your choice of additional side dishes. Enjoy.
As always, this is my variation and hopefully one that you will enjoy and improve on. Let me know how it turns out.
Disclaimer: The views and opinions expressed in this article are solely those of the author and should not be understood to be shared by Being Latino, Inc.