Cuban recipe

Cuban Roast Turkey Croquettes

Name: Cuban Roast Turkey Croquettes
Prep time: 35 min
Cook time: 50 min
Total time: 325 min
Ingredients: 350 g (12 oz) already cooked roast turkey, boneless and skinless, very finely chopped; 60 g butter (approximately 4 tablespoons); 1 small onion, about 100 g (3½ oz), very finely chopped; 1 garlic clove, grated or very finely chopped; 100 g (3½ oz) all-purpose wheat flour; 2 cups whole milk (480 ml); 2 tablespoons chopped fresh parsley; ¼ teaspoon ground black pepper; ⅛ teaspoon ground nutmeg; Up to ½ teaspoon fine salt (3 g), depending on how salty the turkey is; 50 g (1¾ oz) wheat flour for breading; 2 large eggs; 2 tablespoons water (30 ml), for beating with the eggs; 200 g (7 oz) fine breadcrumbs; 750 ml neutral oil (approximately 3 cups), or enough for frying at a depth of about 4 cm

Cuban croquettes made with leftover roast turkey, with a creamy, firm filling and a fine breadcrumb coating, cooked until the center is piping hot.

CiberCubaNovember 15, 2026

AI-generated image.CiberCuba

Preparation35 min
Cooking50 min
Total time5 h 25 min
ServingsApproximately 30 croquettes; 6 servings of 5 croquettes
DifficultyMedium

Roast turkey left over from a family meal can be turned into Cuban-style croquettes. The meat is finely chopped and mixed with a mild sofrito and a thick béchamel, which must cool completely before the croquettes are shaped and breaded. It's a way to use already cooked turkey, with a creamy interior and a fine breadcrumb coating.

Method

Prepare a thick mixture

Check that the turkey is still within its storage period. Remove any bones, cartilage and skin, and chop it very finely with a knife or with short pulses in a food processor. Avoid leaving long fibers or large pieces. Chop the onion and garlic as well.
Melt the butter in a wide skillet over medium-low heat. Add the onion and cook for about 7–8 minutes, until soft and much of its moisture has evaporated. Add the garlic and cook for 1 minute.
Stir in the 100 g of flour for the mixture. Cook for 3 minutes, stirring continuously, so it combines with the butter and loses its raw flavor without browning too much.
Add the milk gradually, stirring with a whisk at first to prevent lumps. Once it is all incorporated, continue cooking over medium-low heat for about 7–8 minutes, stirring constantly. The mixture should thicken noticeably.
Add the turkey, parsley, pepper and nutmeg. Cook for about 5 minutes more, stirring with a spatula, until the mixture is very thick, pulls away from the sides and leaves a visible trail when the spatula is drawn across the bottom. Check that the center reaches 74 °C (165 °F). Taste and add only as much salt as needed.

Chill, shape and bread

Spread the mixture in a wide, shallow container in a layer about 2 cm thick. Refrigerate it promptly, without leaving it to cool on the counter for hours. You can cover it loosely at first and seal it once the excess heat has dissipated. Keep it in the refrigerator for at least 4 hours, until completely cold and firm.
Prepare three plates: one with the 50 g of flour for breading, another with the eggs beaten with the water, and a third with the breadcrumbs. Divide the cold mixture into about 30 portions and shape into evenly sized croquettes. Work in batches and keep the rest of the mixture refrigerated.
Coat each croquette in a thin layer of flour and shake off the excess. Then dip it in egg and coat it in breadcrumbs, covering the entire surface and the ends. Place the croquettes apart on a tray. Keep the breaded croquettes in the refrigerator while the oil heats.

Fry and serve

Heat the oil in a high-sided pot to 165–170 °C (330–340 °F), with enough depth to surround the croquettes. Do not fill the pot to the top. Fry in small batches without crowding, for approximately 4–5 minutes, turning them carefully until golden.
Use a thin-probe thermometer to check that the center of a representative croquette reaches 74 °C (165 °F); the outside color alone is not enough to verify this. Adjust the batch size and cooking time as needed. If they brown too quickly, lower the oil temperature slightly and finish cooking carefully.
Transfer the croquettes to a rack or paper towels and let the oil return to temperature before continuing. Serve hot. Refrigerate any leftovers promptly and observe the storage time counted from the turkey's original cooking.

Tips and variations

The minimum total time is 5 hours and 25 minutes: 35 minutes for preparation and shaping, about 50 minutes of cooking for the mixture and frying batches, and at least 4 hours of refrigeration. If the mixture is not completely cold and firm after that time, keep it in the refrigerator until it can be shaped; you can also chill it overnight.

Use fully cooked turkey that has been properly stored at 4 °C (40 °F) or below. Roast turkey and dishes made with it should be eaten within 3–4 days of the original cooking: making croquettes does not restart that time limit. If the turkey has already been in the refrigerator for several days, plan the chilling and consumption within the remaining time. Do not use turkey that has been left at room temperature for more than 2 hours, or more than 1 hour if the temperature was above 32 °C (90 °F).

Do not add extra milk to loosen the mixture: it should be thick before chilling. If it is difficult to handle after chilling, it needs more chilling or was not cooked long enough to thicken. The turkey should be finely chopped, with no bones or large pieces of skin. Adjust the salt after adding it, since the original roast may be well seasoned.

The frying instructions are for refrigerated croquettes. The oil is used as a cooking medium; the amount listed is not the amount absorbed. Check that the center reaches 74 °C (165 °F). Refrigerate leftovers promptly, always observing the time limit counted from the original roast.