By: Franchesca Livraghi | @breakthrukitchen

It’s Thanksgiving season, and this Pavo al Mojo is about to be the star of your table! The turkey is coated in a flavorful Cuban mojo marinade with citrus, garlic, and sofrito, making it juicy and full of flavor. Don’t worry if it’s your first time roasting a turkey, this recipe keeps things simple and delicious so you can impress everyone with just a few ingredients! Check out this Pavochon recipe for another delicious way to prepare your Thanksgiving turkey!

How to clean, prep, and marinate a turkey

To clean and prep a turkey, start by defrosting it in the fridge about three days before cooking. Remove it from its packaging and take out the bag with the giblets from the cavity. Cut the bottom side where the legs are tied together so the cavity is fully open, and trim any extra skin or fat. 

Place the turkey in a large bowl and add plenty of lime juice and a splash of vinegar. Use the limes to rub the entire turkey, making sure to remove any debris or residue. Pour out the liquid, then rinse the turkey with fresh water to remove any remaining bits, and drain thoroughly. At this point, your turkey is clean and ready for marinating.

To marinate the turkey, use your hands to gently separate the skin from the breast and the rest of the bird so the marinade can get all the way in. Pour the marinade all over the outside of the skin, then slide it under the skin and into the cavity to make sure every part of the turkey is coated with flavor. Tuck pieces of butter under the skin, inside the cavity, and in between the wings and thighs so it melts during cooking and keeps the turkey juicy and flavorful.

Use a turkey rack for even cooking

A turkey rack is a simple metal stand that sits inside your roasting pan and keeps the turkey lifted off the bottom. This helps the heat circulate all around the bird so it cooks evenly and the bottom doesn’t get soggy from sitting in its juices. It also makes it easier to baste and collect the pan drippings for gravy.

Cook it covered to keep it juicy

Keep your turkey covered with foil for most of the cooking time to lock in moisture and keep it juicy. Covering it prevents the bird from drying out while it roasts, so all that marinade and butter stays inside, giving you tender, flavorful meat.

Use a marinade injector to keep it juicy

Using a turkey injector to push the pan juices directly into the meat is one of the best tricks for getting your turkey to stay moist and tender. This step is key to getting it super juicy and flavorful all throughout, so every bite, from the breast to the thighs, is packed with so much sabor.

Leftover ideas

If there happens to be any turkey leftover, which honestly might not be the case because it is so good, you can turn it into Mofongo de Pavo, Sancocho de Pavo, or Asopao de Pavo. You could also get creative with turkey tacos, turkey cuban sandwiches, turkey pot pie, or a turkey noodle soup. It is a fun way to enjoy all those amazing flavors again!