Tuesday, November 14, 2006

Because Thanksgiving is only a week away...

My mom informed me that Thanksgiving is next week. NEXT WEEK!!! I seriously thought I had a couple of weeks before Thanksgiving. Color me completely unprepared. Normally by now I have the turkey and have a general idea of what's going on. This year, not so much. I do, however, know that we are spending the holiday with Casey's family. Woot. Oh, and we're making a turkey as usual.

AND in honor of the gloriousness that is our turkey, I blog to you the recipe. Ladies and gentlement, the best turkey ever... PUERTO RICAN TURKEY!!

This is THE BEST TURKEY ever made. It is very juicy and is just absolutely fabulous. You should all try this out. Oh, and thanks to my cousin Juancho for passing on the recipe.

Ingrediants:
1 turkey (thawed)
1/4 cup Adobo Goya con pimienta
1/4 cup Adobo Goya sin pimienta (NOTE: Goya is the brand)
1/4 cup Garlic Powder
1/4 cup Oregano
1 orange

Directions:

Wash the thawed turkey well with water and then with the juice of an orange (translation: cut the orange in half and then squeeze it over the turkey while rubbing the juice on it). With a sharp, pointy knife poke deep holes all over the turkey (make sure you squeeze a little of the orange juice into the holes).

In a seperate mixing bowl, mix all your spices together. Place the turkey in the tray where you will cook it and then apply the spices to the turkey (it's best to do this by hand). Make sure you get spices in EVERY SINGLE HOLE you poked! Also, apply spices to the inside of the turkey.

Cover the turkey with tin foil and let it marinade for AT LEAST two days.

When you go to cook the turkey, preheat the oven to 350 degrees. Add 1 cup of water to the turkey tray and then cook, covered, for 4 hours or until done (cook time depends on turkey size).

THE MOST IMPORTANT PART: Every 30 minutes remove the turkey from the oven, uncover and get some of the juice from the bottom of the tray and squirt it over the turkey (those giant dropper things work really really well). The idea is to keep the skin of the turkey moist with the juices that has all of the flavour. When the turkey is done, take it out and carve it up, seperating the dark and white meat. Take some of the juice left over in the pan and put it on the pieces you cut. This is especially handy on the white meat. It makes for a very moist and tasty turkey.

Now, go and enjoy!!

1 comment:

Mircalla said...

I want to see photos of the final turkey, please.

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