Thursday, November 24, 2011
Butterflied Cuban Turkey
So I've defrosted my turkey. Last year I made two turkeys: one butterflied with herbs, and one whole with Cuban mojo (marinade). Turns out everyone liked the butterflied one but the mojo of the Cuban one. So this year I'm making a butterflied Cuban turkey.
To butterfly a turkey you need to remove the back. This I achieved with great care and a bit of frustration. You need to cut along either side of the thick bony back where the thinner ribs connect. I will post a picture. Don't freak out.... LOL
My advice, if you want a butterflied turkey, buy a fresh one and have your butcher do it for you.
Save the backbone along with the neck and gizzards for stock.
Now, for the mojo. This is a 12 lb turkey. I used:
2 heads of garlic, pressed
1 tbsp salt
1 tbsp dried oregano
1 cup orange juice
1 cup lime juice
Pretty simple. (Note: you don't need to do this so far in advance, 24 hours is sufficient.)
I'll be roasting this on Thanksgiving. I will preheat the oven to 350. I will cover the turkey with aluminum foil and cook for several hours. The butterflied turkey requires a bit less time
Click here for useful information on oven baking times for roasting a turkey.