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Roasted carved turkey next to bowls of mashed potato and carrots.
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4.57 from 16 votes

Roast Turkey With Mojo

This criollo-style roast turkey with mojo is marinated with a homemade garlic mojo and Latin seasonings then baked to golden brown perfection. This is an easy and flavorful turkey recipe perfect for your Thanksgiving dinner.
Prep Time15 mins
Cook Time3 hrs 30 mins
Total Time3 hrs 45 mins
Course: Main Course
Cuisine: American, Latin
Servings: 8 servings
Calories: 706kcal
Author: Vanessa


  • Stove Oven


  • 12- to 15- pound turkey
  • 1 cup cilantro
  • 20 cloves of garlic
  • 1 medium onion
  • 1 tablespoon ground cumin
  • 2 tablespoons oregano
  • 2 teaspoons sazón, culantro and achiote seasoning
  • 2 teaspoons salt
  • ¼ cup lemon juice, freshly squeezed
  • 3 celery stalks, cut into big chunks (optional)
  • 2 carrots, cut into big chunks (optional)
  • 1 medium onion, cut in 4 (optional)


  • Rinse turkey with a mixture of water and lemon, and pat dry with a paper towel. Let turkey sit in the roasting pan while you prepare the seasoning.
  • In a food processor or blender, mix the cilantro, garlic, onion, cumin, oregano, sazón, salt, and lemon juice.
  • Rub mixture all over your turkey, both outside and inside the turkey cavity.
  • Stuff the turkey with celery, carrots, and onions. Place some celery, carrot, and onion pieces in the roasting pan around the turkey. This step is optional.
  • Preheat oven to 430°F. Place turkey in the oven and bake for about 30 minutes.
  • After the 30 minutes have passed, lower the oven temperature to 350°F and cover the turkey with aluminum foil. Continue to bake until the turkey reaches a temperature of 165°F, about 3 hours for a 12-pound turkey.
  • Remove from the oven and let rest for at least 15 minutes before carving.


  • If using a frozen turkey, defrost in the refrigerator for 3 days prior to seasoning.
  • Season the turkey the day before baking, place in the fridge, and let marinate overnight for better taste.
  • Remove turkey from the fridge about 2-3 hours before cooking. Your turkey should be at room temperature before placing it into the oven to roast. If it's at room temperature, it will cook more evenly and be more tender.
  • Bake the turkey around 15 minutes for every pound. To check the temperature properly, place a meat thermometer below the drumstick into the thigh as the dark part of the meat takes longer to cook. When the thermometer reads 165°F, it’s ready to remove from the oven.
  • Let the turkey rest for at least 15 minutes before carving it. This allows the juices to redistribute and you won't end up with dry meat. You can cover it with aluminum foil until ready to carve.


Calories: 706kcal | Carbohydrates: 6g | Protein: 105g | Fat: 28g | Saturated Fat: 7g | Cholesterol: 348mg | Sodium: 1127mg | Potassium: 1180mg | Fiber: 1g | Sugar: 1g | Vitamin A: 436IU | Vitamin C: 7mg | Calcium: 98mg | Iron: 5mg