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

Ingredient Substitutions

• Instead of Olive oil: Vegetable oil, Canola oil
• Instead of Adobo (seasoning): Soy sauce, Turkey spice blend
• Instead of Total spice blend: Turkey spice blend
• Instead of Ground garlic: Fresh minced garlic, Garlic powder
• Instead of Salt: Sea salt
• Instead of Black pepper: White pepper
• Instead of Achiote seasoning packet: Seasoning without achiote, Paprika
• Instead of Fresh cilantro: Parsley
• Instead of Large onion: Shallot
• Instead of Butter stick: Margarine, Oil
• Instead of Whole turkey: Large chicken

Equipment Needed

• Bowl
• Food processor
• Large knife
• Cutting board
• Roasting pan
• Aluminum foil
• Meat thermometer
• Oven
• Ladle or spatula
• Kitchen tongs (optional)

Critical Steps — Do Not Skip

• Loosen the turkey skin without tearing it
• Apply the marinade inside and out
• Insert butter under the skin
• Cook at 350 °F until internal temperature reaches 165 °F
• Rest before carving

Chef Tips from the Video

• Use fresh herbs (rosemary, thyme) inside the cavity for aroma.
• Stuff the cavity with citrus fruits (lemon, orange) for a tropical touch.
• Rest the turkey on a cutting board covered with foil to keep heat while carving.

Troubleshooting

Storage

Refrigerator: Up to 4 days in an airtight container.

Freezer: Can be frozen up to 2 months, wrapped in film and then in a freezer bag.

Room temperature: Not recommended to store at room temperature.

Make-Ahead Tips

• Prepare the marinade and marinate the turkey at least 24 h ahead for more flavor.
• You can freeze the marinated turkey uncooked; thaw it in the refrigerator before roasting.
• The pan drippings can be used as a base for sauces or gravy.