Thanksgiving Turkey: The Cuban Way

My family has been making Thanksgiving turkey the Cuban way for generations. This dish is a fusion of traditional Thanksgiving charm and the rich flavors of Cuban cooking. This recipe adds a twist to your traditional holiday feast. Happy Thanksgiving!

Step 1: 

Ensure the turkey is fully thawed. Check the body and neck cavities for the bag of giblets (heart, liver, gizzard) and the neck. Remove and discard.

Step 2: 

In a small bowl, mix together your dry rub ingredients. Combine mojo seasoning, lots of salt, garlic powder, and fresh garlic. Generously apply the dry rub mixture over the entire surface of the turkey, including the cavity. Make sure to get the rub under the skin as well for added flavor. Gently massage the rub into the turkey, ensuring an even coating. Be careful not to tear the skin while doing this. After applying the rub, let the turkey rest for a bit, allowing the flavors to penetrate the meat. 

Step 3:

Make your stuffing by browning a LB of ground beef sirloin and a LB of ground chorizo together with olives, garlic, and onions. Once browned, place inside your turkey. Then, wrap your turkey in thick slabs of bacon.

Step 4:

Heat oven to 450 degrees. Place the turkey in a roasting pan, tuck the tips of the wings under the bird and shower it with salt and pepper. Truss its legs together with cotton string. Roast turkey, uncovered, in the oven for 30 minutes.

Step 5:

Reduce oven heat to 325 degrees. Baste turkey with pan juices. Continue roasting turkey, basting every 30 minutes and tenting it with foil if the skin is turning too dark, until an instant-read thermometer inserted into the thickest part of the thigh without touching bone registers 165 degrees, approximately 2 hours 45 minutes to 3 hours more. Transfer to a cutting board or platter and allow to rest at least 30 minutes before carving.

Serve with white rice and black beans!