Tacchino arrosto al mojo

Ingredienti

• 1 fresh or frozen turkey, thawed (about 14-16 lbs.) (see note)
• 2 bottles GOYA® Mojo Criollo Marinade
• 1/3 cup frozen orange juice concentrate, thawed
• 2 limes, juiced (about 1/4 cup), shells reserved
• 8 cloves garlic, chopped (about 2 tbsp.)
• 2 tsp. black pepper
• 1 1/2 tsp. GOYA® Adobo All-Purpose Seasoning with Pepper
• 1 tsp. paprika
• 2 tbsp. GOYA® Extra Virgin Olive Oil

Preparazione

1. 1

   Remove giblets and neck from turkey; reserve for other use, if desired. Transfer turkey to large turkey cooking bag and set upright in large, wide pot (this will help keep turkey stable as you add marinade). In large bowl, add Mojo, orange concentrate, lime juice, garlic and pepper, stirring to combine; reserve lime shells in refrigerator. Pour Mojo mixture into bag with turkey; push air out of bag and secure bag end tightly with wire twist tie. Transfer pot with turkey to refrigerator; marinate at least 10 hours, or up to 24 hours.

2. 2

   Heat oven to 425°F. Remove turkey from bag with marinade; discard marinade. Transfer turkey breast-side up to rack set inside large roasting pan. Place reserved lime shells in cavity of turkey. Using kitchen twine, tie together legs of turkey; fold wingtips under. In small dish, stir together Adobo and paprika. Using pastry brush, brush turkey with olive oil; sprinkle with Adobo mixture, brushing to coat completely.

3. 3

   Roast turkey 30 minutes. Reduce temperature to 325°F and roast until skin is crisp and turkey is cooked through (juices run clear and quick-read thermometer registers 165°F when inserted into thickest part of thigh without touching bone), tenting turkey loosely with foil for last hour if browning too quickly, about 3 hours. Transfer turkey to cutting board; let rest 20 minutes before carving. NOTE: Be sure to choose an unbrined turkey for this recipe. Many varieties are injected with a salt solution prior to packaging.