Mojo Cubano Brine

Total Time: 4 hrs Preparation Time: 1 hr Cook Time: 3 hrs

Ingredients

• Servings: 8
• 18 -20 lbs turkey
• 3 limes, quartered
• 3 oranges, quartered
• 1 onion, quartered
• 4 sprigs cilantro
• 3 sprigs fresh thyme
• 2 cups olive oil
• 2 cups fresh pureed garlic (yes, 2 c.is right)
• 1 cup fresh orange juice
• 1 cup lime juice
• 1 cup grapefruit juice
• 2 cups soy sauce
• 2 tablespoons cider vinegar
• 2 tablespoons ground cumin, toasted
• 2 tablespoons chopped cilantro
• 1 tablespoon black pepper

Recipe

• 1 thaw turkey in refrigerator for 3 days.
• 2 remove neck and giblets from cavity.
• 3 place the bird in a x-large cooking bag.
• 4 using your hands, thoroughly rub the marinade into the bird and fill the cavity.
• 5 secure cooking bag with twist tie.
• 6 allow bird to marinate in the refrigerator for at least one day in advance of cooking.
• 7 reserve the remaining half of the marinade.
• 8 preheat the oven to 500°f.
• 9 remove the bird from the marinade, reserving the marinade.
• 10 place the bird on a rack on a roasting pan.
• 11 fill the cavity with the limes, oranges, onion and cilantro& thyme sprigs.
• 12 put it in the hot oven.
• 13 caramelize the exterior of the bird, leaving the interior undone.
• 14 pour the used marinade over the bird and reduce the oven heat to 300, roast real slowly for up to 3 hours or until interior reaches 160 degrees.
• 15 remove from oven and cover with foil until ready to carve.
• 16 don't let the meat get cold.
• 17 slice in 1/4 inch medallions, drizzled with reserved marinade.