300 min.
Medium
Medium
Every family has one dish that defines Christmas. In my family, that dish was always the turkey my Abuelita Gloria prepared year after year. This recipe is more than a method, it’s a memory. The aroma filling the house, the oven working all afternoon, the family gathered in the kitchen waiting for that first slice. My Abuelita believed that food... Read More
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Apples
Peels from 5 apples
Pineapple
Core of 1 pineapple
Fresh orange juice
Juice of 6 oranges
Vinegar
1/4 cup vinegar
Ginger
Ginger
Paprika
Paprika
Onion powder
Onion powder
Garlic powder
Garlic powder
Curry powder
Curry powder
Cumin
Cumin
Thyme
Thyme
Black pepper
Ground black pepper
Chicken bouillon powder
Chicken bouillon powder
Turkey
1 whole turkey
Mustard
Mustard (as needed)
Butter
Butter, melted (as needed)
White wine
6 oz white wine (added to the tray)
Tray with water
1 tray with water
300 min.
Add the apple peels, pineapple core, orange juice, vinegar, and all seasoning powders to a blender. Blend until you get a smooth, fragrant marinade. Set aside.
Thoroughly wash the turkey, inside and out. Pat completely dry with paper towels. This step is key for proper roasting. (Optional) Tie the legs with kitchen twine for even cooking.
Using a turkey injector, inject melted butter into the breast, legs, and the meatiest parts. Repeat the process by injecting white wine, distributing it evenly throughout the turkey.
Rub mustard all over the turkey. Generously coat the turkey with the marinade, making sure every surface is well covered. Roasting Preheat the oven to 350°F (180°C). Place the turkey in a roasting pan. Inside the oven, place a stainless steel tray with water and 6 oz of white wine. This creates optimal humidity and helps prevent the turkey from drying out. Roast according to the size of the turkey: Small turkey (6–8 kg / 13–18 lb): 4 to 5 hours Large turkey: 5 to 6 hours Every hour, baste the turkey with its own juices and marinade to keep it moist. Resting (Very Important) Once roasted, remove the turkey from the oven and let it rest for 30 minutes before carving. This allows the juices to redistribute, ensuring a tender and juicy turkey.
Serving:
12
by Chef Marvin Piña
300 min.
Medium
Medium
Every family has one dish that defines Christmas. In my family, that dish was always the turkey my Abuelita Gloria prepared year after year. This recipe is more than a method, it’s a memory. The aroma filling the house, the oven working all afternoon, the family gathered in the kitchen waiting for that first slice. My Abuelita believed that food was her way of showing love, and this turkey was her greatest expression of it. Slow-roasted, deeply marinated, and carefully basted, this turkey is juicy, flavorful, and made to be shared. It represents unity, patience, and the joy of sitting down together, exactly what Christmas is all about.
300 min.
Medium
Medium
Every family has one dish that defines Christmas. In my family, that dish was always the turkey my Abuelita Gloria prepared year after year. This recipe is more than a method, it’s a memory. The aroma filling the house, the oven working all afternoon, the family gathered in the kitchen waiting for that first slice. My Abuelita believed that food was her way of showing love, and this turkey was her greatest expression of it. Slow-roasted, deeply marinated, and carefully basted, this turkey is juicy, flavorful, and made to be shared. It represents unity, patience, and the joy of sitting down together, exactly what Christmas is all about.
Apples
Peels from 5 apples
Pineapple
Core of 1 pineapple
Fresh orange juice
Juice of 6 oranges
Vinegar
1/4 cup vinegar
Ginger
Ginger
Paprika
Paprika
Onion powder
Onion powder
Garlic powder
Garlic powder
Curry powder
Curry powder
Cumin
Cumin
Thyme
Thyme
Black pepper
Ground black pepper
Chicken bouillon powder
Chicken bouillon powder
Turkey
1 whole turkey
Mustard
Mustard (as needed)
Butter
Butter, melted (as needed)
White wine
6 oz white wine (added to the tray)
Tray with water
1 tray with water
300 min.
Add the apple peels, pineapple core, orange juice, vinegar, and all seasoning powders to a blender. Blend until you get a smooth, fragrant marinade. Set aside.
Thoroughly wash the turkey, inside and out. Pat completely dry with paper towels. This step is key for proper roasting. (Optional) Tie the legs with kitchen twine for even cooking.
Using a turkey injector, inject melted butter into the breast, legs, and the meatiest parts. Repeat the process by injecting white wine, distributing it evenly throughout the turkey.
Rub mustard all over the turkey. Generously coat the turkey with the marinade, making sure every surface is well covered. Roasting Preheat the oven to 350°F (180°C). Place the turkey in a roasting pan. Inside the oven, place a stainless steel tray with water and 6 oz of white wine. This creates optimal humidity and helps prevent the turkey from drying out. Roast according to the size of the turkey: Small turkey (6–8 kg / 13–18 lb): 4 to 5 hours Large turkey: 5 to 6 hours Every hour, baste the turkey with its own juices and marinade to keep it moist. Resting (Very Important) Once roasted, remove the turkey from the oven and let it rest for 30 minutes before carving. This allows the juices to redistribute, ensuring a tender and juicy turkey.
Serving:
12
