Thanksgiving Turkey a la La Criolla (ooh lala!)
with our secret dry rub, which takes your turkey from traditional (below) to SPECTACULAR!! All of the spice blends are also offered without MSG.
Carmen’s note: The secret to this turkey is La Criolla Adobo instead of salt!
Total Time: 3 hr 45 min
Prep: 15 min
Cook: 3 hr
Yield: 12 to 14 servings
1/4 cup La Criolla Olive Oil
4 TBSP La Criolla Adobo, any variety
4 TBSP La Criolla Complete Seasoning
3 TBSP La Criolla Sazon with Achiote
1 TBSP La Criolla Fajita Seasoning
3 garlic cloves
- 1 (14 to 16 pound) turkey, rinsed, patted dry inside and out (neck, heart, and gizzard reserved
- for stock)
- 2 tablespoons La Criolla olive oil
Preheat the oven to 325 degrees F.
Combine all of the rub ingredients in a mortar and pestle. Mix together into a paste and insert under and on skin of turkey. Make a few slits in the breast area and insert seasoning paste. You may use a cooking syringe if you wish to get the spices to penetrate well.
Put the turkey on a rack in a roasting pan.
Brush the turkey with olive oil, and rub it with the seasoning mixture. Tie the legs together loosely to hold their shape, and tuck the wing tips under.
Roast the turkey until an instant-read thermometer inserted into the thickest part of thigh registers 165 to 170 degrees F, about 3 hours.
Transfer the turkey to a platter. Tent it very loosely with foil, and let it rest for at least 30 minutes (the internal temperature will rise 5 to 10 degrees). Reserve the juices in the pan.
Carve the turkey and arrange it on a serving platter. Enjoy!