Thanksgiving TURKEY

[sheilajom]

My puertorican husband would like for me to cook a turkey for thanksgiving, but I don't know how to make it latin style. Can anyone help me with a good recipe or some tips on seasonings. Thanks!

[Lorelei]

Sheila, I have a German aunt that was married to a Dominican and she once cooked the best turkey I've ever had. Who knows what kind of recipe it was.She got the turkey from a Jewish place. So, it was kosher (had been soaked in salt water). Then she rubbed that bird with spices (cilantro was one she used)inside and out. She stuffed it and baked it slow. The meat was so tender and juicy, not dry like turkey can be.

I'd do anything to have a bird like that again this year. Maybe I'll call her and ask her how she made it.

[Orangeglow]

What makes one turkey (or chicken, or rice, etc.) different from another is the seasoning. If you want it to taste Puerto Rican, use our basic spices. The following seasoning guide is from Carmen Valldejuli's cookbook. Remember this is a guide and it can be changed to fit your personal taste of one ingredient over another.

This is per one pound of turkey. Multiply it by each additional pound of the turkey.

1 small clove garlic, peeled
1 peppercorn (while black pepper)
1/4 teaspoon whole dried oregano
1 teaspoon salt
1 teaspoon olive oil
1/2 teaspoon vinegar

Crush and mix in a mortar and rub seasoning inside and out of turkey. Set turkey overnight in refrigerator.

Personal Note: I find the salt to be too much. Please check the label on the turkey you buy. Many are already basted with salt or salted broth, and if you use the salt called for, it will be too salty. I also perfer to use apple cider vinegar and not white distilled.

Good luck and please let me know how it turns out.