How to make the most delicious turkey EVER, with my abuelita's recipe
I'm sure that everyone says this, but my abuelita makes THE best turkey for Thanksgiving. Once November starts, I begin dreaming about Thanksgiving and seeing myself having some of my grandmother's delicious garlic-adobo turkey.
I was lucky enough that my abuela taught my mom how to make it and, in turn, my mom taught me. In fact, I use this same delicious technique whenever I make turkey breast at home. It doesn't have to be Thanksgiving for me to enjoy my abuelita's turkey, but it DOES help that the holiday is coming up, and I'm ready for it! In fact, in honor of my grandmother and her letting me take the reins for the family holiday this year, I'm sharing her amazing recipe in hopes that you'll enjoy it this year, too.
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Abuelita's Garlic-Adobo Turkey
Turkey, your chosen size
Naranja agria (sour orange juice)
Adobo seasoning (buy it, or make your own)
Preheat your oven to 400°F. Take your defrosted turkey and, using a small knife, cut small Xs all around (about 1 inch apart). Using a spoon and your fingers, stuff a little bit of minced garlic into each X. Place the turkey in your baking pan, then pour naranja agria over each side. Then, sprinkle generously with your adobo seasoning and cover loosely with two sheets of Reynolds wrap. Place the turkey in the oven at 400°F for half of the allotted time on the label. Then, lower the temperature to 200°F and let it cook for the remainder of the time. Once done, the turkey will come out tender and juicy. On the bottom of your pan, you will find the turkey juices mixed with naranja agria. Use this base to make gravy or simply serve it to pour on top of the turkey slices at the Thanksgiving table.
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