Roast Turkey With Mojo

Top down shot of a carved roasted turkey on a white platter.

4.60 from 20 votes

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

Cook Time3 30

Total Time3 45

Course: Main Course

Cuisine: American, Latin

Servings: servings

Calories: 576kcal

Author: Vanessa

Equipment

Stove Oven
Roasting Pan

Ingredients

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)

Instructions

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.

Notes

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.

Nutrition