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Mojo Marinated Roast Turkey

8 servings
Dinner

Nutritional Facts Per Serving

317
Calories
52.7 g
Protein
3.3 g
Carbs
0.4 g
Fibre
Show All Nutrition Facts

Nutritional Facts

8 servings
  • Amount Per Serving % Daily Value
  • Calories 317
  • Fat 15.8 g 24 %
    • Saturated   4 g
    • + Trans 0.1 g
  • Cholesterol 183 mg
  • Sodium   111 mg 5 %
  • Carbohydrate 3.3 g 1 %
    • Fibre   0.4 g 2 %
    • Sugars   1.4 g
  • Protein 52.7 g
    • Vitamin A 2 %
    • Vitamin C 13 %
    • Calcium 3 %
    • Iron 13 %

Method

  1. Place orange juice in a small pot, bring to a boil over medium high heat and reduce to 1/2 cup. Cool reduced orange to room temperature. 
  2. Pat turkey dry, and then fold and tuck the wings under the body. Set turkey in sided pan large enough to hold it sitting flat, breast side up. Combine reduced orange juice, lime juice, oil, garlic, spices and oregano in a bowl. Brush this marinade all over the turkey. Cover, refrigerate and marinate 24 hours, frequently brushing the bird with the marinade that drips into the bottom of the pan. 
  3. To cook, preheat oven to 325ºF. Remove turkey from marinade and set in shallow roasting pan. Stuff quartered orange, lime and onion into the cavity. Tie the turkey’s legs together. Brush the bird with the leftover marinade. 
  4. Roast turkey, uncovered, 1 1/2 hours. Generously baste turkey with pan juices, and then give the pan a 180-degree turn. Roast turkey another 45 minutes more, and then baste with pan juices again. Roast 30 minutes more (see Note). 
  5. Insert an instant-read meat thermometer deep into an inner thigh of the turkey, not touching the bone. If it reads 185°F (85ºC), the turkey is ready. If not, baste the bird with the pan juices again and roast 15 to 30 minutes more, or until the 185ºF (85ºC) temperature is achieved. 
  6. Transfer the turkey to a large platter, tent with foil and let it rest until you’re ready to carve, at least 15 minutes. 

Note: Later in the cooking, if the legs or other parts of the bird overly darken, tent them with foil. If your turkey contains them, remove the neck and innards from the main cavity of the turkey before marinating. Place the neck in the roasting pan when you cook the bird; discard innards unless you wish to prepare them separately. 

Recipe Options: If you would like gravy, after the turkey is taking out of the pan, skim the fat from the drippings. Place the pan over medium-high heat. Add 3 cups of chicken or turkey stock and bring to a boil. Place 1/3 cup all-purpose flour and 1/2 cup chicken or turkey stock in a bowl and whisk until smooth. Whisk the mixture into the pan and simmer until the gravy thickens, about 5 minutes.

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