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Turkey with Latin Marinade

  • Prep 20 min
  • Total 48 hr 0 min
  • Ingredients 14
  • Servings 10
Comments (0)

Ingredients

1
fresh 12-lb turkey (or if you use a frozen turkey, make sure it is completely thawed before marinade.)
1
gallon orange juice
2
bottles white wine (I like to use a dry white wine)
1
cheesecloth
2
sticks butter (room temperature)
4
cloves garlic (chopped)
1
teaspoon chile flakes
1
teaspoon oregano
1/4
teaspoon cumin
1/2
teaspoon chipotle chile powder
1
tablespoon seasoning salt
1
teaspoon ground pepper
1
onion
2
serrano chiles (cut into long slices)

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

Cook the turkey 12 to 13 minutes per pound at 350°F, uncovered and unstuffed.

I believe I was about to be 20 years old when I learned this cooking method. I was visiting a girlfriend of mine up north for her birthday. She was a new mom at the time going to college full time, living in a little house off campus. Her birthday falls extremely close to Thanksgiving and her Cuban mother-in-law happened to be visiting at the exact same time I was there. In mid conversation, I opened the fridge to get a drink and was greeted by a turkey sitting in a bath of wine in the middle of the bottom shelf. I asked what the heck was going on with the turkey taking a dip in the wine pond? Her mother-in-law told me she always marinades her turkey in wine for a few days before baking it. It was the way her mother had done it and her grandmothers before them. As I got older, I experimented a lot with different methods; then I remembered the old wine trick. I switched up the type of wine and poured in orange juice… The results were simply sublime! I have never gone back to any other method, and don't think I ever will.

Try not to make a turkey bigger than 12 to 14 pounds. If feeding a big family make two small turkeys. This method ensures a moist turkey.

Check the turkey with a meat thermometer, and remove the turkey when it reaches 155°F. Allow the bird to rest for 30 minutes before cutting it.

Directions

  • 1 In a large stock pot (big enough to hold a turkey), place the turkey, orange juice and wine. Soak cheesecloth in liquid then cover the top of the turkey with the damp cloth.
  • 2 Place in the fridge for 2 days.
  • 3 On the second day mix the butter, garlic, chili flakes, oregano, cumin, chipotle pepper, seasoning salt, and pepper in a bowl. Set to the side.
  • 4 Remove turkey from liquid marinade bath. At this point, prepare turkey for baking by removing the neck and giblets. Then carefully pull the skin away from the meat, by sliding your hand under the skin and creating a big cavity.
  • 5 Rub little globs of butter mixture under the skin and continue to rub in butter until you use it all up. Get the butter into as many cavities under the skin as possible.
  • 6 Place turkey in a pan and then place an entire onion in the middle (where you would normally place the stuffing).
  • 7 Slide a few strips of serrano chili peppers under the skin of the turkey.
  • 8 Place in the oven and cook according to size. Enjoy!

I believe I was about to be 20 years old when I learned this cooking method. I was visiting a girlfriend of mine up north for her birthday. She was a new mom at the time going to college full time, living in a little house off campus. Her birthday falls extremely close to Thanksgiving and her Cuban mother-in-law happened to be visiting at the exact same time I was there. In mid conversation, I opened the fridge to get a drink and was greeted by a turkey sitting in a bath of wine in the middle of the bottom shelf. I asked what the heck was going on with the turkey taking a dip in the wine pond? Her mother-in-law told me she always marinades her turkey in wine for a few days before baking it. It was the way her mother had done it and her grandmothers before them. As I got older, I experimented a lot with different methods; then I remembered the old wine trick. I switched up the type of wine and poured in orange juice… The results were simply sublime! I have never gone back to any other method, and don't think I ever will.

Rate and Comment

Nicole Presley Nicole Presley
September 28, 2015

I believe I was about to be 20 years old when I learned this cooking method. I was visiting a girlfriend of mine up north for her birthday. She was a new mom at the time going to college full time, living in a little house off campus. Her birthday falls extremely close to Thanksgiving and her Cuban mother-in-law happened to be visiting at the exact same time I was there. In mid conversation, I opened the fridge to get a drink and was greeted by a turkey sitting in a bath of wine in the middle of the bottom shelf. I asked what the heck was going on with the turkey taking a dip in the wine pond? Her mother-in-law told me she always marinades her turkey in wine for a few days before baking it. It was the way her mother had done it and her grandmothers before them. As I got older, I experimented a lot with different methods; then I remembered the old wine trick. I switched up the type of wine and poured in orange juice… The results were simply sublime! I have never gone back to any other method, and don't think I ever will.