06 April 2011

What's on your plate? {Let's talk turkey}

With Easter (or whatever you celebrate) right around the corner I thought turkey would be good for our T post this week.  Speaking of turkey, I love LOVE love those giant turkey legs they sell at places like Disneyland.  mmm mmm mmmmmm!  Between the thought of the giant turkey legs and the recipe below my mouth is watering. I want some turkey!

Here we go ... T is for Turkey Mercedes

All you'll need:
3 heads garlic, peeled
1 tablespoon black pepper
1 tablespoon ground cumin
1 tablespoon dried oregano
2 tablespoons salt (or to taste)
2 cups fresh lemon juice
1 cup dry white wine
1/2 (12 fluid ounce) can frozen orange juice concentrate, thawed
1 (16 pound) turkey

All you'll do:
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.

I have been told this is a Cuban recipe. Sounds delicious don't you think?!

[Prep Time: 40 Min] [Cook Time: 5 Hrs] [Ready In: 13 Hrs 40 Min]
Amount Per Serving (approx 20 servings)
[Calories: 589] [Total Fat: 25.6g] [Cholesterol: 215mg]

Did someone say leftovers? Enjoy!