Cuban Turkey Grilled with Mojo


November 13, 2017

It’s Thanksgiving turkey with a Cuban twist! We’ve taken the unique flavors of Cuba and created a traditional garlic mojo marinade to brush over the turkey. Basting it with this delicious mixture of orange, lime juice and garlic makes it moist and juicy from top to bottom and helps to brown the skin. This marinade is so perfect, no need to make gravy!

  • Prep: 15 mins
  • 15 mins

    15 mins

  • Yields: One serving equals about 1 pound of turkey weight including bones. For leftovers calculate 1 ½ pounds per person


16 to 20-pound highest quality turkey, giblets and neck removed

1 bags of oranges (approx 12)

1 bag limes (approximately 12)

3 red onions

1 large jar minced garlic

2 tablespoon extra virgin olive oil

½ teaspoon salt

½ teaspoon pepper

You’ll need a sturdy disposable aluminum to fit the turkey


One day earlier:

1Use half a bag of oranges, two onions and half a bag of limes, all sliced, to create a thick layer on the bottom of aluminum pan.

2Stuff turkey with one red onion and arrange it over the layers.

3Coat turkey with olive oil.

4Sprinkle it with salt and pepper.

5Spread a thick layer of minced garlic all over the turkey and cover the pan with aluminum foil. Let it marinate in the refrigerator overnight.

The next day:

1Cut the remaining oranges and limes in half.

2Remove the aluminum foil covering the turkey and place it loosely over the pan, creating a tent over it.

3Place the pan with the turkey on the grill over medium indirect heat.

4Every half hour to forty five minutes remove the aluminum “tent” and squeeze a couple of orange and lime pieces over the turkey and cover again.

5Cook the turkey for about 6 hours or until the thermometer reaches 165 degrees and the juices run clear. Transfer the turkey to a platter. Let stand for 15 minutes before carving.

Cook time: Approximately 13 minutes per pound


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