Hosting your first Thanksgiving dinner can be stressful.  This roasted turkey recipe is fool-proof.  It’s seasoned with Puerto Rican flavors and cooked in a Reynolds oven bag, making it juicy and fall off the bone delicious.

Ingredients

• Whole turkey; defrosted
• Reynolds oven bag; turkey-sized
• Vinegar
• Olive oil
• 3 cubes Sofrito; defrosted
• 3 tablespoons Minced garlic
• 1 tablespoon Oregano
• 1 packet Goya Sazon
• 3 tablespoons Goya Adobo

These ingredients are enough to season a 10-15 lb turkey.  For a larger turkey, simply double the recipe.

When selecting a turkey, keep in mind that the weight of your turkey should be equal to one pound per person.  For instance, if you’re having 10 people to Thanksgiving dinner, you need at least a 10 pound turkey.

Prep the Turkey

This is obvious but I’m going to say it anyway — make sure the turkey is defrosted.  I purchase the turkey a week in advance and leave in the fridge until I’m ready to season it.  Place the turkey on a baking sheet or plate to catch liquids as the turkey thaws.

If the turkey is still frozen when you remove it from the packaging, place your turkey in a clean kitchen sink covered with cold water.  As the turkey thraws, replace the water.

Check the turkey cavity for a small bag containing the turkey’s heart, liver, kidneys, and neck bone.  My mom loves these pieces so I wash, season and cook them in the turkey’s cavity.  You can discard if you’re not going to cook them.

Once your turkey is thrawed, clean with cold water and rinse with vinegar.

Season the Turkey

• Start by combining the sofrito, oregano, adobo, sazon and garlic in a bowl (see above).
• Separate the skin from the breast and place the seasoning under the skin.  In addition, make small cuts into the breast under the skin and fill with seasoning.  By placing the seasoning under the skin, you’re intensifying the flavor.
• Make small cuts in the legs and thighs, and fill with seasoning.
• Finally, rub the seasoning in the turkey cavity.
• Tuck the wings behind the turkeys shoulders.
• For brown crispy skin and to prevent the skin from sticking to the oven bag, rub down the turkey with a little olive oil.  Think of it as a little massage before you place the turkey in the oven bag.

I season the turkey the night before so it marinades at least 10 hours.  In the morning, as you’re preheating the oven, remove the turkey from the refrigerator to bring it to room temperature before placing in the oven.

Cooking Instructions

1. Preheat oven to 350 degrees.
2. Place turkey in the oven bag and seal with plastic ties provided.  Then, place in a foil baking pan.
3. Before you place the turkey in the oven, make a couple of small cuts at the top of the bag to release the steam as it cooks.
4. Follow the package instructions regarding total cook time based on the size of your turkey and whether it’s stuffed or not.  I suggest that half way through the total cook time, you turn the turkey to ensure even cooking all around.
5. When the turkey is ready, remove from oven, open oven bag and allow the turkey to sit for a few minutes.

With the oven bag, there is no need to baste the turkey while it cooks.  The fat released from the turkey along with the seasonings baste the turkey in the bag while it cooks.

I learned this recipe from my mom.  This recipe is pretty easy and delivers consistent results.  You’ll have a flavorful turkey your family will love.  Use #latinamominnyc to share pictures if you try this recipe.

Sides to Serve with your Roasted Turkey

• Potato Salad
• Caesar Salad
• Rice and Beans
• Mac and Cheese

Printable Thanksgiving Checklist

Minimize the stress of hosting Thanksgiving dinner by using this Thanksgiving checklist. It outlines the tasks you need to accomplish and provides valuable tips.

I hope your family enjoys your turkey and it becomes one of your favorite go-to recipes.

Happy Thanksgiving!

Jackie

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