Cuban Turkey Marinade Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: I forget what the original recipe was, but currently, 24 hours
before cooking the bird I combine the following:
2 cups fresh lemon juice (about 10 lemons) (after leaving Florida, I have used frozen lemon concentrate)
1 cup dry white wine
largest can of frozen orange juice concentrate
a lot of salt
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Directions: |
Directions:Depending on the size of the bird you may need to double the above and add enough water to cover the bird. Wash the turkey and pierce openings in the turkey to poke garlic in the bird’s breast, thighs, legs and as many areas as you feel necessary. The next day I roast the turkey as usual basting with melted butter and white wine. The acidity of the lemon and oranges tenderizes the meat of the turkey and gives a sweetness that once you taste you will always want.
Tip: Many cooks do not use recipes, so you will find that some recipes just have ingredients with no amounts. This means to cook to taste. For example, if you like a sweet apple sauce, you will add a little more sugar, tasting as you go, until it is just right for you. The same with the amount of broth or liquid in soup. If you like it soupier, add more broth or milk. If you like it thick with veggies, use less liquid. Once you have the recipe as you like it, simply fill in the amounts next to the ingredient name so you have it for future use. |
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Personal
Notes: |
Personal
Notes: “Just after what is referred to as the Cuban Invasion, from 1979 until 1997, I spent Thanksgiving and Christmas in Naples, Florida. Dan, who read the newspaper from front to back, found a recipe for a Turkey Marinade. I was reluctant because of the size of container we needed in order to completely cover a large bird. After many tries, a friend gave me a stainless steel restaurant size pot that I reserve just for marinating holiday turkeys.” Carole
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