Latin Style Roasted Turkey
Beautiful right? But more important than that is that it is absolutely delicious and bursting with flavor!
Brining and slathering this baby with seasoned butter makes all the difference. Stuffing it with orange, lemon, onions and herbs brings the flavor and aroma up a notch. Your house will smell amazing while it’s cooking, so good luck with not being super hungry smelling that!
I highly recommend you brine for up to 48 hours, 24 hours being the minimum. To brine, because my turkey was almost 15 lbs, I used one of my fridges drawers to place the turkey for brining. Don’t forget to put that turkey in the fridge to brine.
Make sure the turkey is completely submerged and if the turkey starts to float, weigh it down with a heavy plate.
When getting out of the brine, pat dry thoroughly with paper towels. I go deep into the cavity as well.
When slathering the butter, be sure to get in the crevices and be super generous with the butter. If there is a time to do it, it is for this amazing Thanksgiving turkey. If I had to suggest a butter, it would be Kerrygold Irish butter. I recommend using the entire 7 oz tub. I know, I am a bad influence! But trust me, you’ll be so glad you did!
In this post, you will also get the recipe for gravy made from the drippings. I must say, it’s super yummy and super simple to make. No more than 5 minutes!
I highly recommend you watch the video to the recipe to make sure you are following the steps properly and so you can see how beautiful this turkey looks as I carve it. Fall of the bone perfection!
Latin Style Roasted Turkey
Ingredients
- 1 turkey
- 1 orange quartered
- 1 lemon quartered
- 1 onion quartered
- thyme, rosemary, cilantro or other preferred herbs
- 1/4 cup butter I prefer Kerrygold Irish Butter
- 4 tbs Goya adobo
- 1 tbs garlic powder
- 1 cup kosher salt
- 4 quarts water, divided
Instructions
- Remove neck and giblets from inside turkey and rinse.
- Place turkey in a deep bucket or in a fridge drawer.
Brine turkey
- In a deep bowl, add 1 cup kosher salt and 1 quart hot water. Mix well until water becomes clear.
- Add salted water to turkey followed by 3 quarts cold water.
- If more water needed, make 1/4 increments of salted water and water until filled.
- Make sure turkey is completely submerged. Place a heavy plate on top if turkey is floating.
- Refrigerate 48 hours or a minimum of 48 hours.
- Once brined, place on a large plate and paper towel dry as most as possible.
- Stuff with oranges, lemons, onions and herbs.
Butter spread
- Combine butter, adobo, garlic powder and oregano.
- Spread butter mixture all over the turkey and into all the crevices.
- Sprinkle with more Goya Adobo to taste. Don't worry, the more the better!
- Bake at 325º degrees for the amount of time needed depending on weight of the turkey.
- Once done, let rest for 15 minutes before carving.
Making the gravy
- Over a bowl, use a strainer to strain pan drippings.
- In a saucepan, melt butter.
- Add flour and stir until its a soft consistency.
- Add drippings and stir until thickened and bubbly.
- Add chicken broth if too thick.
- Add chopped cilantro, mix well.
- Serve over turkey.
