Cuban-American fusion recipe

Thanksgiving Turkey with Cuban Mojo and Guava-Orange Glaze

Name: Thanksgiving Turkey with Cuban Mojo and Guava-Orange Glaze
Prep time: 40 min
Cook time: 240 min
Total time: 280 min
Ingredients: 1 whole thawed turkey, 4.5 to 5 kg, giblets removed; 180 ml sour orange juice (or a mixture of 120 ml orange juice and 60 ml lime juice); 10 garlic cloves, crushed; 60 ml olive oil; 2 teaspoons dried oregano; 1 teaspoon cumin; 2 teaspoons fine salt, adjust to weight; 1 teaspoon black pepper; 2 onions, quartered; 250 ml poultry stock; 180 g guava paste; 100 ml fresh orange juice; 1 tablespoon apple cider vinegar; 1 teaspoon mild mustard, optional

Whole Thanksgiving turkey marinated in Cuban sour orange and garlic mojo, oven-roasted and finished with a guava glaze.

CiberCubaNovember 13, 2026

AI-generated image.CiberCuba

Preparation40 min
Cooking4 h
Total time4 h 40 min
Servings12 servings
DifficultyMedium

A Thanksgiving turkey with Cuban spirit: crushed garlic, sour orange, cumin and oregano flavor the meat, while a guava-orange glaze adds shine and a sweet contrast at the end of roasting. It is served unstuffed for better control over cooking.

Method

Marinate safely

Pat the thawed turkey dry with paper towel without washing it, and place it in a dish. Mix the sour orange juice, garlic, oil, oregano, cumin, salt and pepper.
Rub some of the mojo over the outside of the turkey and under the breast skin, without tearing the skin. Cover and marinate in the refrigerator for 8 to 12 hours; discard the remaining raw mojo.

Roast the turkey

Remove the turkey from the refrigerator while the oven preheats to 165 °C, leaving it out for no more than 30 minutes. Place the onions in a roasting pan, put the turkey breast-side up on top and add the stock to the bottom.
Roast unstuffed for approximately 3 to 4 hours, depending on its weight, checking from 3 hours onward and covering with aluminum foil if it browns too much. The time is a guide: check the temperature with a thermometer.

Glaze and serve

Heat the guava paste with the orange juice and vinegar until you have a smooth sauce. Add mustard if desired.
Brush the turkey with the glaze during the last 20 to 30 minutes, watching to prevent the sugar from burning.
Remove when both the breast and the thickest part of the thigh reach at least 74 °C, without touching bone. Let rest for 25 to 30 minutes before carving and serving with the reserved sauce that never touched the raw turkey.