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Puerto Rican Spiced Turkey

Ingredients:

Seasonings per Pound of Poultry or Pork
  • 1 teaspoon oil (half olive oil/half vegetable oil)
  • 1/2 teaspoon salt
  • 1/2 teaspoon Goya Adobo All Purpose Seasoning
  • 1/2 teaspoon white vinegar
  • 1 clove minced garlic
  • 1/2 teaspoon finely ground pepper
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon, or less, Goya Sazon with Coriander and Annato
Seasonings for a 12 to 14 Pound Turkey
  • 1/4 cup oil (half olive oil/half vegetable oil)
  • 2 Tablespoons salt
  • 2 Tablespoons Goya Adobo All Purpose Seasoning
  • 2 Tablespoons white vinegar
  • 12 cloves crushed garlic (or less to suit your taste)
  • 1 Tablespoon finely ground pepper
  • 1 Tablespoon dried oregano
  • 2 packets Goya Sazon with Coriander and Annato

Directions:

  1. Combine all ingredients in a small bowl.
  2. Remove giblet pack and neck from completely thawed turkey.
  3. Rinse turkey inside and out with cold running water and pat dry with paper towels.
  4. Thoroughly rub all surfaces of the turkey, including the inside cavity, with the spice mixture.
  5. Place turkey in a pan (the one you're going to bake it in is fine) cover tightly with plastic wrap or aluminum foil and refrigerate at least 3 - 4 hours or overnight.
  6. Preheat oven to 325 F.
  7. Place turkey, breast side down (yes, that does say breast-side-down, it's not a misprint) in a shallow baking pan. If you have an enameled roaster with a lid, that will accommodate the turkey, that's just about perfect. If not, use a baking pan (even a disposable aluminum pan will do) and cover tightly with heavy-duty aluminum foil. Place turkey on the lowest oven rack and bake for a total of 3 - 3 3/4 hours.
  8. During the final hour of baking, turn turkey breast-side-up and remove the cover so turkey can brown nicely. The turkey is done when the thickest part of the drumstick feels soft when pressed between the thumb and fingers, moves up and down and twist easily in the socket, and registers 180 F on a meat thermometer inserted at the thickest part. The breast should register 160 F.
  9. Remove from the oven, cover loosely with foil to keep warm, and let stand 15 to 20 minutes before carving.
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