Jeannette's Puerto Rican Spiced Turkey
- 1 (12 to 14 pound) whole turkey, completely thawed
- 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 garlic, crushed (or less to suit your taste)
- 1 tablespoon finely ground pepper
- 1 tablespoon dried oregano
- 2 packets Goya sazon with coriander and annato
Seasonings per Pound of Poultry or Pork
- 1 teaspoon oil (olive oil or 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
- Combine all spice ingredients in a small bowl.
- Remove giblet pack and neck from completely thawed turkey. Check both the body cavity and neck cavity for these. Rinse the turkey inside and out with cold running water and pat dry with paper towels.
- Thoroughly rub all surfaces of the turkey, including the inside cavity, with the spice mixture.
- Place turkey in a pan, cover tightly with plastic wrap or aluminum foil and refrigerate at least 3 to 4 hours or overnight.
- Preheat oven to 325 degrees and position oven rack at the lowest setting.
- Place turkey, breast-side-down, in a shallow baking pan. If you have an enameled roaster with a lid that will accommodate the turkey, that's just about perfect. Otherwise, cover the turkey tightly with aluminum foil.
- Roast for a total of 3 to 3 3/4 hours.
- During the final hour of roasting, turn turkey breast-side-up and remove the cover so turkey can brown nicely.
- The turkey is done when a thermometer inserted into the thigh registers 175 to 180 degrees.
- Remove turkey from the oven, cover loosely with foil to keep warm, and let stand 15 to 20 minutes before carving.