Cuban Thanksgiving Turkey Recipe

Cuban Thanksgiving Turkey is a flavourful American recipe. Learn how to make/prepare Thanksgiving Turkey by following this easy recipe.
Cuban Thanksgiving Turkey Recipe
Difficulty Average
Rating 10.0 / 10 (3 votes)
Recipe Type Non Veg.
  • 12-14 lb Size turkey
  • 8 tbsp Unsalted butter
  • Fresh ground pepper as needed
  • Salt as needed

  • 1 Garlic head, break in cloves and peel
  • 1 Cup Lime juice or sour orange juice
  • 1 tsp Fresh ground pepper
  • 1 -1/2 tsp Ground cumin
  • 2 tsp Dried oregano
  • 1 tbsp Salt
How to make Cuban Thanksgiving Turkey:
  • The day before, remove giblets and any lumps of fat from the turkey cavities.
  • Rinse the turkey properly and blot dry.
  • Season the inside with salt and pepper and loosen the turkey skin from the meat.
  • To do this, begin at the neck and tunnel your fingers, then whole hand, under the skin to separate the skin from the breast meat.
  • Slide your hand down to loosen the skin over the thighs, drumsticks and back carefully, so as not to tear the skin.
  • For the marinade, mash the garlic and salt in a mortar to make a fine paste.
  • Add pepper, cumin, oregano and all the lime juice or sour orange juice and puree the ingredients.
  • Now add 3 tbsp marinade to the main cavity and 1 tbsp to the neck cavity.
  • Put rest of the marinade under the skin and work over a roasting pan to catch any runoff from the marinade.
  • Keep the bird in a big plastic bag with any excess marinade and marinate the turkey overnight into the refrigerator, turning some times.
  • Preheat the oven to 300 degrees F.
  • Thinly cut the butter and put half of the slices under the skin.
  • Melt rest of the butter.
  • Tie the turkey and put it on a rack in a roasting pan, breast side up.
  • Brush the skin of the turkey with some melted butter.
  • Loosely drape a big piece of cheesecloth over the skin and pour rest of the butter and marinade over the cheesecloth.
  • Roast it for about 2 hours and baste it with the juices and butter that gather in the pan.
  • Lift the cheesecloth from time to time to keep it from sticking to turkey.
  • Raise the oven temperature to 350 degrees F and roast for about 1 hour.
  • Now again raise the heat to 400 degrees F and take away the cheesecloth from the turkey.
  • Roast for about 15 to 20 minutes, basting often.
  • When cooked, the skin will turn to golden and the leg juices will run clear when pierce with a fork.
  • The internal temperature should be 185 degrees F on an instant-read thermometer and the drumstick should loose when wiggled.
  • Shift the turkey to a tray or cutting board.
  • Let stand for about 15 minutes before carving.
  • Now strain the pan juices and serve it on the side.