November 1, 2016

Latin-Inspired TurkeyFeast



When planning your holiday meal, why not give it a Latin twist this year. This delectable Latin-inspired turkey recipe will be a perfect way to bring great flavors and guests together for one spectacular bicultural celebration. Keep in mind lots of fresh garlic is the key to success for this flavorful recipe. Important: – To determine the size of the turkey calculate from 1/4 to 1 pound of meat per person. – To thaw place in the warmest part of the refrigerator. When you are in a hurry, soak in cold water, without removing the wrapper. -A little white wine and some orange juice or sour orange, will give a different flavor to any recipe you’ve ever tried.


1 gallon of cold water

1 1/2 cups of sea salt without iodine

2/3 cup brown sugar

1 turkey 12 to 14 pounds

6 heads of garlic, crushed

2-3 tablespoons extra virgin olive oil

2 tablespoons dried oregano

1 teaspoon freshly ground black pepper

1 tablespoon salt (no iodine)

1/2 cup white wine

1/2 cup orange juice or sour orange


1. Mix salt and sugar with a gallon of water in a plastic container which will fit the turkey, submerged in the liquid. (Avoid using metal container.)
2. After washing the turkey, soak it in the mixture and store in the refrigerator for 8 hours making sure it is completely submerged in the liquid.

3. Remove turkey mixture and rinse well with cool water and pat dry.
4. Mix garlic, oil, oregano, black pepper and salt in a bowl and cover the turkey with this mixture. Cap tightly and leave in the refrigerator until the next day.

5. Preheat oven to 350 F. Put the turkey in a roasting container with breast side up and pour the wine and orange juice or sour orange on top.
6. Cook three to three and a half hours until the meat in the thickest area of the thigh reaches 175 degrees F.
Pair traditional American sides like sweet potatoes, yams, cranberry with some Latino favorites like white rice and black beans, green salad with cilantro, yucca(you can by frozen) with mojo (lots of fresh garlic sauce) and pour lots of the sauce over that turkey. Don’t forget the Chorizo Cornbread stuffing as it will add the perfect touch for a flavorful Latin twist to this year’s Thanksgiving Day celebration!



-1⁄2 cup olive oil

-6 garlic cloves (minced)

-1 cup large onion (sliced thin)

-2⁄3 cup sour orange juice or 2⁄3 cup lime juice

-1⁄2 teaspoon oregano

-1⁄2 teaspoon salt

-1⁄2 teaspoon black pepper


Chorizo and Cornbread Stuffing


1 pound fresh Spanish chorizo

1 medium white onion, finely chopped

1 medium carrot, finely chopped

1 celery stalk, finely chopped

3 garlic cloves, finely chopped

2 cups coarsely crumbled cornbread

1/4 cup chopped fresh cilantro, plus more for garnish (optional)

1/2 cup low-sodium chicken stock

1 tablespoon unsalted butter


Preheat the oven to 350 degrees F. Heat a large skillet over medium heat and cook the chorizo, breaking it up with a spoon and stirring occasionally as it cooks, until it begins to brown, about 5 minutes.

Add the onion, carrot, celery and garlic to the chorizo and cook, stirring occasionally, until the vegetables have browned, about 10 minutes. Add the crumbled cornbread and cilantro and gradually pour in enough of the stock so the stuffing is not too dry but at the same time not too wet.

Stir gently and well. Butter a small casserole dish.

Spread the stuffing in an even layer. Bake until it’s heated through and lightly browned on top, about 20 minutes. Serve right away, garnished with the cilantro.

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