Roast Turkey with Mojo (Dominican-Style Thanksgiving Turkey)

Every Dominican family has its “who’s bringing the pavo?” text the week of Thanksgiving. In my house, the turkey gets a full mojo spa day—cilantro, lots of garlic, sazón with achiote, and a squeeze of limón—so it roasts up golden, juicy, and anything but bland. 

It tastes like our holiday table: a little criollo, a little clásico, and 100% made for piling next to moro de guandules, a simple ensalada de coditos, and that one tío’s “special” hot sauce. Pernil loyalists, meet the turkey with pernil energy—bold seasoning, deep sabor, and a show-stopping, bronzed skin.

Step-by-Step Instructions

Season the turkey. Set your thawed turkey (12–15 lb) on a rack inside a roasting pan while you prep the mojo. In a food processor or blender, pulse the cilantro, garlic, onion, cumin, oregano, sazón, salt, and fresh lemon juice until you have a thick, pourable paste. Pat the turkey dry, then rub the mojo all over—under the skin where you can, inside the cavity, and over every surface (don’t forget the back and legs). 

Stuff the turkey. Stuff the turkey with celery, carrots, and onions, or leave it unstuffed—both work. Scatter extra vegetables around the pan to perfume the drippings (optional). 

Cook the turkey. Preheat the oven to 430°F and roast the turkey for 30 minutes to jump-start browning. Reduce the oven to 350°F, tent the breast loosely with foil, and continue roasting until the thickest part of the thigh registers 165°F, about 3 hours for a 12-lb turkey (plan roughly 15 minutes per pound). 

Transfer the turkey to a cutting board, tent with foil, and rest at least 15 minutes so the juices settle before carving. Use the pan drippings as-is or whisk with a little stock for a quick gravy.

Serving Suggestions

• Bring it to the table with Moro de Guandules con Coco and a crisp green salad or Ensalada Rusa if that’s your family tradition.
• Add a tangy touch: naranja agria or lemon wedges, and a simple pan-gravy.
• For the “sandwich later” crew, set out small rolls, mayo, and a quick onion-ajicito relish.

Storage Tips

Refrigerate: Cool leftovers, then store airtight up to 4 days.

Freeze: Slice meat off the bone, portion, and freeze up to 3 months; thaw in the fridge.

Reheat: Warm gently with a splash of stock (stovetop or covered in a 300°F oven) to keep it juicy.

Bones: Save the carcass for a rich caldo—cover with water, add onion/garlic/cilantro stems, and simmer.

Recipe Tips

• Season ahead: For deeper flavor, rub with mojo and refrigerate overnight.
• Dry the skin well: Patting dry before rubbing in the mojo helps browning.
• Even cooking: Let the turkey sit at room temp 2–3 hours before roasting so it cooks more evenly.
• Thermometer placement: Check the inner thigh (not touching bone) for the most accurate read.
• Veggie “rack”: The celery, carrots, and onion lift the bird and flavor the drippings—win-win.

Roast Turkey With Mojo (Pavo con Mojo)

Author: Vanessa

A garlicky, citrusy, sazón-kissed Roast Turkey that roasts to golden perfection—a flavorful Dominican-style centerpiece for Thanksgiving and beyond.

4.60 from 20 votes

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Prep Time 15 minutes mins

Cook Time 3 hours hrs 30 minutes mins

Total Time 3 hours hrs 45 minutes mins

Course Main Course

Cuisine American, Latin

Servings 10 servings

Calories 31 kcal

Equipment

• Stove Oven
• Roasting Pan

Ingredients

  

1x2x3x

• ▢ 1 12–15 lb turkey
• ▢ 1 cup cilantro
• ▢ 20 cloves garlic
• ▢ 1 medium onion
• ▢ 1 Tbsp ground cumin
• ▢ 2 Tbsp oregano
• ▢ 2 tsp sazón culantro y achiote
• ▢ 2 tsp salt
• ▢ 1/4 cup fresh lemon juice
• ▢ 3 celery stalks cut in big chunks (optional)
• ▢ 2 carrots cut in big chunks (optional)
• ▢ 1 medium onion quartered (optional)

Instructions

 

• Rinse the turkey with water and lemon, then pat very dry and set in a roasting pan.
• In a food processor/blender, combine cilantro, garlic, onion, cumin, oregano, sazón, salt, and lemon juice; process into a thick mojo. Rub the mixture all over the turkey, including under the skin and inside the cavity.
• Stuff the cavity with the celery, carrots, and onion; scatter any extra vegetables around the turkey (optional).
• Preheat the oven to 430°F and roast for 30 minutes. Lower the oven to 350°F, tent the breast loosely with foil, and continue roasting until the turkey reaches 165°F in the thigh, about 3 hours for a 12-lb turkey (about 15 minutes per pound).
• Remove from the oven and rest at least 15 minutes before carving.

Notes

• If using a frozen turkey, thaw in the refrigerator for 3 days before seasoning.
• Season the day before and marinate overnight for best flavor.
• Let the turkey stand at room temp 2–3 hours before roasting for even cooking.
• Use a meat thermometer below the drumstick into the thigh; at 165°F, it’s done.
• Rest before carving so the juices redistribute and the meat stays tender.

Nutrition

Calories: 31kcalCarbohydrates: 7gProtein: 1gFat: 0.3gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gCholesterol: 0.1mgSodium: 487mgPotassium: 165mgFiber: 2gSugar: 2gVitamin A: 2226IUVitamin C: 7mgCalcium: 48mgIron: 1mg

The nutritional information of this recipe and all recipes on mydominicankitchen.com is only an estimate. The accuracy of any recipe on this site is not guaranteed.

KeywordHow to roast a turkey, How to roast a turkey in the oven, turkey marinade, Turkey with Mojo

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