Cuban-style Turkey & Delicious 3-Meat Stuffing

The Latino community has adapted well to American customs, and when it comes to holiday meals, we like showing off our rich flavors. During this time many women (and men) compete with other family members to see who has the best dish. We love big together’s and love it when people eat our food because it’s a sign of pure deliciousness. Check out these two amazing recipes with a Latino flare that will have you competing for the best dish of the night!

Cuban Latin Mojo Turkey (Via The Latin Kitchen)

Anything with the word mojo is sure to deliver some great flavor and this turkey recipe is packed with great ingredients that will deliver a flavorful juicy bird!turkey al mojo

INGREDIENTS

18-pound whole turkey

2 cups of Olive Oil

1 ½ cups garlic, chopped

1 onion, diced

1 cup of orange juice, freshly squeezed

1 cup of lime juice, fresh squeezed

1 cup of pineapple juice

1 cup of salt

¼ cup of cider vinegar

3 tablespoons of cumin

1 bunch of cilantro, chopped

1 teaspoon of ancho powder

1 teaspoon of cracked black pepper

turkey

HOW-TO

Thaw the turkey if frozen, remove giblets and excess fat. Mix all remaining ingredients well to dissolve salt. Pour marinade over turkey making sure to rub into bird and cavity. Place turkey into the refrigerator overnight flipping the bird over at least once to redistribute marinade. Place into a 375-degree oven for 12 minutes a pound. About 3 hours and 35 minutes for an 18-pound turkey. Reserve marinade and place into a pot and bring to a boil. Keep as dressing for turkey when it’s done.

Once fully cooked, rest for ½ hour, then carve and serve hot.