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My review
Turkey Mercedes
3
Anel
"Thanksgiving turkey has been given a Cuban twist! We celebrate this American holiday by preparing a turkey marinated with the flavors of Cuba. The recipe is foolproof and the turkey is the best you'll ever taste!"
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Ingredients
13 h 40 m servings 589Original recipe yields 20 servings (1 turkey)
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- US
- Metric
Directions
{{model.addEditText}} Print- Crush the peeled garlic cloves, and place into a large bowl. Season with pepper, cumin, oregano, and salt. Pour in lemon juice, wine, and orange juice concentrate; whisk together until well mixed.
- Using a sharp paring knife, pierce the turkey breast, thighs, and legs; creating holes for the marinade to penetrate. Pour the marinade over turkey, and into the holes. Finally, stuff garlic pieces into the holes. Cover the turkey well, and refrigerate overnight to marinate.
- Preheat oven to 325 degrees F (165 degrees C).
- Roast turkey in the preheated oven until the internal temperature of the thickest part of the thigh measures 180 degrees F (80 degrees C), about 5 hours. Baste the turkey every 30 to 45 minutes. Once the breast has browned, cover loosely with aluminum foil to prevent it from becoming burnt.
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Footnotes
- Learn more about how to cook a turkey for Thanksgiving in our How to Cook a Turkey article!
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 105126 Ratings
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Most helpful positive review
11/24/2006
I followed the recipe exactly, and it was absolutely delicious. Incredibly moist, flavorful, with a heavenly aroma--best smelling/tasting turkey I've made in 15 years. I left the marinade in the...
Most helpful critical review
11/26/2006
Not to sound mean but - this recipe was followed exactly (with reservations) using a 22-pound Butterball because I wanted to try something new for the holiday & the reviews were generally very ...
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11/26/2006
Not to sound mean but - this recipe was followed exactly (with reservations) using a 22-pound Butterball because I wanted to try something new for the holiday & the reviews were generally very ...
11/24/2006
I followed the recipe exactly, and it was absolutely delicious. Incredibly moist, flavorful, with a heavenly aroma--best smelling/tasting turkey I've made in 15 years. I left the marinade in the...
11/29/2006
I have made this turkey many times, it is one of my favorite recipes from this site. Since there are only 2 of us, I always cut the marinade in half and use only a turkey breast. I roast it at 3...
11/24/2006
AMAZING! This was my first turkey roating experience and what an experience. I had 22lbs turkey for 23 people and there was nothing left at the end. I followed the recipe except adding quatered ...
10/9/2006
Since I was making a turkey breast rather than a whole turkey, I used the servings calculator to cut the recipe by a quarter. We enjoyed the turkey, but I left off a star because I thought it w...
11/22/2006
I usually cook my turkeys in a Reynolds bag, so I used the bag to hold the turkey while marinating. I think it made it much easier (but I didn't try it without the bag). This way I could turn to...
9/18/2006
I have made this myself and shared it with my office staff during our Holiday Pot Luck...It was a HUGE HIT!! Everyone was asking for the recipe! I now have been able to share it with them all an...
12/2/2006
It was delicious and the citrus marinade was so fresh tasting. I marinated the turkey in a sturdy plastic bag in lieu of the pan and aluminum foil. I definitely will make this again and again.
12/4/2008
Good on the Cuban twist but remember this if you keep basting the turkey every 30-40 min you won't have a really crispy skin...I know I know the cardiologist says NO SKIN but ya know what they e...