Latin-Style Turkey With Mojo and Sazón Achiote

• Meat

  • 12 lb Turkey

• Produce

  • 2 Carrots
  • 3 Celery stalks
  • 1 cup Cilantro
  • 20 cloves Garlic
  • 1 Lemon, Juice of
  • 2 Onion, medium
  • 2 tbsp Oregano

• Baking & Spices

  • 2 tsp Salt

• Nuts & Seeds

  • 1 tbsp Cumin, ground

• Other

  • 2 teaspoons sazón (culantro and achiote seasoning

Found on smartlittlecookie.net

Description

Ingredients

• 12- to 15-pound turkey
• 1 cup cilantro
• 20 cloves of garlic
• 1 medium onion
• 1 tablespoon ground cumin
• 2 tablespoons oregano
• 2 teaspoons sazón (culantro and achiote seasoning)
• 2 teaspoons salt
• Juice of 1 lemon
• 3 celery stalks, cut into big chunks (optional)
• 2 carrots, cut into big chunks (optional)
• 1 medium onion, cut in 4 (optional)

Directions

• Clean turkey and pat dry with a paper towel. Let turkey sit in the roasting pan while you prepare the seasoning.
• In a food processor or a blender, mix together the cilantro, garlic, onion, cumin, oregano, sazón, salt, and lemon juice.
• Rub the mixture all over your turkey, both outside and inside the turkey cavity.
• Stuff the turkey with celery, carrots, and onion. Place some celery, carrot, and onion pieces in the roasting pan around the turkey. This step is optional.
• Preheat oven to 430°F. Place turkey in the oven and bake for about 30 minutes.
• After the 30 minutes have passed, lower the oven temperature to 350°F and cover the turkey with aluminum foil. Continue to bake until the turkey reaches a temperature of 165°F, about 3 hours for a 12-pound turkey.
• Remove from the oven and let rest for 15 minutes before carving.