Roast turkey with mojo

Ingredients

• 1 turkey, 6.35–7.26 kg (14–16 lb), fresh or frozen and thawedturkey
• 2 bottlesGOYA® Mojo Criollo
• 79 ml (⅓ cup), thawedfrozen orange juice concentrate
• 2 lemons (about 60 ml juice); reserve the peellemons
• 8 cloves (about 2 tbsp), choppedgarlic
• 2 tspblack pepper
• 1½ tspGOYA® Adobo with Pepper
• 1 tsppaprika
• 2 tbspGOYA® extra-virgin olive oil

Instructions

1. 1

   Marinate the turkey

   Remove the giblets and neck, keeping them for another use if you like. Place the turkey in a large roasting bag and stand it upright in a wide, deep pot so it stays steady. In a large bowl, combine the Mojo Criollo, orange concentrate, lemon juice, garlic and black pepper, stirring well; refrigerate the lemon peels. Pour the mixture into the bag, press out the air and secure the opening with its tie. Set the pot in the fridge and marinate for at least 10 hours and up to 24 hours.

2. 2

   Prepare to roast

   Heat the oven to 220°C (425°F). Remove the turkey from the bag and discard the marinade. Put the turkey breast-side down on a rack in a roasting tin. Place the lemon peels inside the cavity, tie the legs together with kitchen string and tuck the wing tips underneath. In a small dish, mix the Adobo with the paprika. Brush the turkey with the olive oil, sprinkle over the seasoning mixture and brush to coat.

3. 3

   Roast and rest

   Roast the turkey for 30 minutes, then reduce the oven temperature to 165°C (325°F) and roast for about 3 hours, until the skin is crisp and the turkey is cooked through. The juices should run clear, and an instant-read thermometer should register 74°C (165°F) in the thickest part of the thigh, away from the bone. If the skin is browning too quickly, loosely tent the turkey with foil for the final hour. Transfer it to a chopping board and leave it to rest for about 20 minutes before carving.

What is roast turkey with mojo?

Mojo is a Cuban-style marinade built around garlic and citrus, often with spices. Here it flavours a whole roast turkey, bringing a bright, savoury note to a familiar centrepiece.

Bottled Mojo Criollo makes the marinade straightforward, while orange concentrate, lemon, garlic and pepper add more depth. A long chill gives the flavours time to season the bird before roasting.

Nutrition and macros by portion

The nutrition label shows one serving as written: 430 calories, 54g protein, 5g carbs, 21g fat.

Turkey supplies most of the protein, while the orange concentrate contributes a little carbohydrate and the olive oil contributes fat. The marinade and Adobo can make sodium a significant part of the meal, so balance a serving with vegetables and unsalted sides.

Choose the right turkey

Unbrined turkey: Choose a bird that has not been injected with a saline solution or pre-brined, as the bottled marinade and Adobo are already seasoned.

Thawing: If using a frozen turkey, thaw it fully before marinating. Keep it refrigerated during both thawing and the overnight marinade.

Marinating safely

Keep it upright: Standing the bagged turkey in a wide pot helps support its weight and contain any leaks. Press out the air and tie the bag securely before chilling.

Allow time: Marinate for at least 10 hours, but no longer than 24 hours. Discard the raw marinade after removing the turkey; it is not used as a sauce.

Getting crisp skin

Start hot: The initial 30 minutes at 220°C gives the skin a head start on browning. Lowering the oven to 165°C afterwards allows the large bird to roast more gently.

Season the surface: Brush on the oil and spread the Adobo and paprika evenly over the outside. Keep an eye on the colour during the final hour and tent loosely with foil if the skin is darkening too fast.

Check for doneness

Use a thermometer: Insert an instant-read thermometer into the thickest part of the thigh without touching bone; the target is 74°C. Clear juices are another cue, but temperature is the more dependable check.

Rest before carving: Leave the cooked turkey on a board for about 20 minutes. This gives the juices time to settle and makes carving easier.

Allow time for the whole process

The stated roasting time is about 3½ hours, but the recipe also needs at least 10 hours of marinating, plus thawing time if the bird is frozen. Start the day before you plan to serve it.

Roasting time varies with the bird and oven, so rely on the thigh temperature rather than the clock alone. Make sure the turkey is cooked through before taking it out.

What to serve with it

The citrus and garlic seasoning pairs well with roast potatoes, rice or bread, along with a green vegetable or a crisp salad. These sides bring contrast to the rich, tender turkey.

The recipe is designed to be served without gravy. If you want something alongside, offer extra lemon wedges or a simple vegetable side rather than reusing the raw marinade.

Recipe notes & tips

• Check the turkey label for any added brine or saline solution before buying.
• Set the marinating bag in a pot before adding the liquid so it is easier to keep upright.
• Keep the reserved lemon peels refrigerated until they go into the cavity.
• Use a thermometer in the thickest part of the thigh, taking care not to touch the bone.
• Rest the turkey for about 20 minutes before carving.
• Discard the marinade that has touched the raw turkey.

Variations

• Extra citrus: Add more lemon zest to the surface seasoning for a brighter aroma.
• Herb notes: Tuck a few fresh sprigs of thyme into the cavity alongside the lemon peels.
• Citrus swap: Use thawed orange juice concentrate as directed, keeping the lemon juice for its sharper flavour.
• Spicier finish: Add a little cayenne to the Adobo and paprika mixture.
• Smaller gathering: Use a smaller unbrined turkey and check its temperature earlier, as roasting time will differ.

Common mistakes to avoid

• Using brined turkey: The finished bird may be too salty; choose a turkey without an added saline solution.
• Marinating at room temperature: Keep the turkey and marinade refrigerated throughout the 10–24-hour marinating period.
• Overlooking the bag: A poorly supported bag can tip or leak; stand it in a wide pot before filling.
• Reusing the marinade: It has contacted raw turkey; discard it rather than serving it as a sauce.
• Relying only on time: A large bird may need longer; check for 74°C in the thickest part of the thigh.
• Carving immediately: The juices can run out; rest the turkey for about 20 minutes first.

How to store

Refrigerate leftover turkey in a covered container within 2 hours of cooking and use within 3–4 days. Reheat until piping hot throughout, or freeze portions for longer storage.

Frequently asked questions