Spice up your turkey in more ways than one with our own take on the Thanksgiving holiday classic.
Bonus: Try our protein-packed quinoa stuffing too!
Mojo Roasted Organic Turkey
Makes 6 servings
Turkey, medium size bird
White onion, large dice, 2 pc
Carrot, large dice, 2 pc
Orange, medium size diced, 2 pc
Garlic cloves, 10 each
Olive oil, 4 tbsp
Thyme, 6 sprigs
Salt and black pepper, to taste
Chicken stock, 1 cup
Sour orange juice, 1 cup
Garlic, slice, 5 cloves
Cumin, 1 tp
Corn starch, .5 tb
For Quinoa Stuffing
Quinoa, 2 cups
Linguiça, 2 pc
Shallots, minced, 3
Parsley, to taste
Preheat oven to 250F. Salt pepper the bird. Stuff the bird with a mix of quinoa-linguica, shallots and bread. Brush it with olive oil and place it on a baking sheet over a bed of vegetables and thyme. Cover the sheet with aluminum foil and roast in a preheated oven for 2.5 hours or until the temperature reaches 160F inside of the breast (check with your meat thermometer). For the final 15 minutes, remove the aluminum and baste. Remove from the oven and allow the bird to rest.
For the sauce reduce the sour orange juice to one fourth. Add the garlic and the drippings from the bird. Season with cumin, salt, black pepper and thicken with corn starch. Plate as pictured.
Combine all ingredients for Mojo – reserving a small portion (without oil) as a final marinade. Rub the breast with the mojo mixture and allow to marinate for 3 hours. Next, in a large pan, gently sear the turkey skin to golden. Place the turkey in the oven at 360 with a foil cover for approximately 35-40 minutes. Uncover for a final 20-30 minutes (or until the turkey is cooked through); Baste every 5-6 minutes. Finish with a final coating of Mojo that you’d reserved in the beginning.
Chef’s Note: If you order the whole bird, break it apart, use the bones for the sauce and serve the dish with some dark meat too.
For the stuffing, cook quinoa with a brunoise of vegetables using chicken stock. In a separate pan, brown the linguiça sausage and cut into 1/2 inch pieces; Incorporate into the quinoa.