Mojo‑Marinated Spatchcock Turkey: A Cuban Twist on Holiday Roast
Growing up in a Cuban household, I never had a traditional Thanksgiving dinner like the rest of America.
Yes, my mom would make a turkey with strips of bacon on top and a delicious mojo marinade, but somehow the sides were usually white rice and Cuban bread. Almost like the only “traditional” part of the meal was the turkey with a Cuban twist.
“Mom, we have rice all year long, let’s have something more traditional on Thanksgiving!”
That was a foreign concept for her.
5-star review
“This recipe was perfect for my Daughter who doesn’t eat pork. Full of flavor and super easy to make.”
—Lazaro
Now, as an adult, I’m very adamant about celebrating traditional Thanksgiving with all the fixings. I put my foot down and asked that we serve sweet potato casserole, stuffing, and cranberry sauce. No rice or Cuban bread allowed at the table, Mom! She still makes it though. 🤦🏻♀️
At the end of the day, there’s one thing we always agree on – a moist, juicy turkey. The star of the night! My mom makes a homemade mojo marinade that really plays a huge nostalgic role in the celebration. And I’m sharing a variation of hers and mine with you today!
This recipe is very special to me, and I can’t wait for you to make it!
Now, one thing’s for sure: my mom never spatchcocked a turkey in her life. But when I found out that you can make a turkey in less time by spatchcocking it, I was sold on the idea.
How To Spatchcock A Turkey
Spatchcocking is the process of butterflying or splitting open poultry, horizontally, by removing its backbone and flattening it into a sheet pan or roasting pan.
It may seem intimidating at first (trust me, I was intimidated!), but it shaves off hours of cooking time and helps cook it evenly. It’s a win-win in my book.
The thought, however, of being able to have a juicy, perfectly cooked turkey with crispy skin in 90 minutes on Thanksgiving Day was the best motivation of all.
Now, I’m a pro and sharing this spatchcock turkey recipe with you. Full recipe below!
Mojo‑Marinated Spatchcock Turkey: A Cuban Twist on Holiday Roast
Ingredients
- 12-14 lbs whole turkey, thawed, neck & giblets removed
Citrus Mojo Marinade
- 6 cloves garlic, peeled
- 1 teaspoon salt, plus more for the skin
- 1/2 teaspoon oregano
- 1/2 teaspoon cumin
- 1/4 teaspoon black pepper, plus more for the skin
- 1/4 cup extra virgin olive oil, plus more for the skin
- 1/4 cup sour orange juice, store-bought or juice from 1 orange and 1/2 lemon
Instructions
- First things first, make sure you thaw your 14-pound turkey three days before in the fridge. You can't rush this part because a frozen turkey will just not defrost quick enough the day of. Make sure to add a reminder for yourself on your phone to transfer the turkey from the freezer to the fridge 3 days before serving (the Monday before Thanksgiving).
- In a mortar and pestle, mash garlic, salt, oregano, cumin, and pepper together until you get a paste. Transfer to a bowl and combine the garlic mojo marinade with the oil and sour orange juice. Set aside.
- To spatchcock (aka butterfly) the turkey, place the thawed turkey, breast-side down, on a cutting board or baking sheet. Make sure it's sturdy so you don't hurt yourself in this process. Run your hand along the center of the bird to find the backbone.
- Using a pair of very sharp kitchen shears, cut as close to the spine as possible, one side at a time. You may have to use both your hands to cut through the ribs. Once the backbone is cut out, save it for homemade gravy.
- Now, turn the turkey over, breast-side up, and using both hands, one on top of another, press down firmly on the breast until you hear a crack. Transfer the now flattened, spatchcocked turkey to a baking sheet with a wire rack.
- Preheat the oven to 425ºF.
- Rub the garlic mojo marinade inside and under the skin of the turkey. Pat the skin dry with a paper towel, brush it with olive oil and season with a bit of salt and pepper. Tuck the wing tips behind the turkey breast to prevent them from burning.
- Place the turkey in the oven and roast for 1 1/2 hours (90 minutes) until browned and cooked through. The internal temp should be 165ºF using a food thermometer. Remove the turkey from the oven and let it rest for 20 minutes before carving. Enjoy!
So… how DID your Mami cook the non-spatchcocked turkey?
We have a 20 pound turkey each year.
And/or Any idea how to modify your spatckcocking recipe for this big bird?
Gracias
Hi, I’ve only ever spatchcocked a 14 lb turkey but I assume you can still use the same technique in the recipe. Mami still roasts turkeys the old fashioned way! 🤣
I’m not making a whole turkey (no one likes the dark meat) how should I adjust it for a 7lb whole turkey breast?
This recipe was perfect for my Daughter who doesn’t eat pork. Full of flavor and super easy to make.