How to make Cuban Mojo Turkey | PAVOCHON Cubano | Jugoso y tierno #Pavochon
Recipe Information
Cuban Mojo Turkey
Cultural Context
Cuban Mojo Turkey, or Pavo al Mojo, has roots in the vibrant culinary traditions of Cuba, where the 'mojo' sauce—a zesty blend of citrus and garlic—adds flavor and moisture to meats. Traditionally served during festive occasions, this dish embodies the island's love for bold flavors and communal meals. Today, it enjoys popularity beyond Cuba, often gracing tables during Thanksgiving and holiday celebrations in various cultures, showcasing the adaptability of this delicious dish.
turkey
🥗Healthier: chicken
💰Cheaper: pork
Chicken is leaner, and pork is often more affordable.
olive oil
🥗Healthier: avocado oil
💰Cheaper: vegetable oil
Avocado oil is healthier, while vegetable oil is less expensive.
orange juice
🥗Healthier: fresh orange juice
💰Cheaper: canned orange juice
Fresh juice is more nutritious, while canned is budget-friendly.
jalapeño
🥗Healthier: bell pepper
💰Cheaper: banana pepper
Bell peppers are milder, and banana peppers are often cheaper.
Prepare the marinade (mojo) using equal parts of orange and lemon juice along with lime juice.
Inject the marinade into the turkey, ensuring to cover the top and underside.
Mash another head of garlic and place it under the turkey skin for added flavor.
Apply a dry rub made from spices and butter all over the turkey, including inside.
Refrigerate the turkey for a few hours to marinate.
Stuff the turkey with 1 cup of Cuban rice and black beans, securing it with aluminum foil.
Cover the turkey with aluminum foil and bake at 350°F for 3 hours.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Allergens
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