Cuban Style Turkey
Recipe type: Poultry
Prep time: 
Cook time: 
Total time: 
Serves: 6
A classic, Cuban turkey.
  • For a 12 pound turkey
  • 10-12 cloves of garlic
  • 1 cup of orange juice (you can use bottled, but if you can manage fresh, go with that)
  • ½ cup of lime juice
  • 1 tablespoon dry oregano
  • 2 tablespoons salt
  • 1 tablespoon pepper
  • additional salt for rubbing
  • paprika (optional)
  1. Defrost your turkey 2-3 days prior to baking. Once defrosted, check the insides for a bag of giblets. Remove and save for some turkey soup! Rinse your turkey under some cold water and return to a deep baking dish, breast side down.
  2. In a bowl, prepare your marinade. Rub some salt and paprika onto your turkey. Pour over your turkey, making sure to rub the garlic into the skin and get a large portion of the marinade in the cavity. Cover your turkey with ceran wrap and place in the fridge until Thanksgiving day.
  3. On Thursday, pre-heat your oven to 325 degrees. Place your turkey in your baking dish, breast side up. Cook for 4 hours and then check to see the color of the skin. If the skin is at the desired crispiness/brownness cover loosely with aluminum foil (after basting) and cook for another hour. The juices should run clear when pierced.
Recipe by Quarter Past Normal at