Cuban Thanksgiving Turkey

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Cuban Thanksgiving Turkey is a flavourful American recipe. Learn how to make/prepare Thanksgiving Turkey by following this comfortable recipe.
   
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• 12-14 lb Size turkey
• 8 tbsp Unsalted butter
• Fresh ground pepper as needed
• Salt as needed

Marinade
• 1 Garlic head, break off in cloves and peel
• 1 Cup Lime juice or sour orange juice
• 1 tablespoon Fresh ground pepper
• 1 -1/2 tablespoon Ground cumin
• 2 tablespoon Dried oregano
• 1 tbsp Salt
The day before, take aside giblets and any lumps of plump from the turkey cavities.
Rinse the turkey the right way and blot dry.
Season the inner with table salt and pepper and loosen the turkey skin from the meat.
To do this, start at the neck and tunnel your fingers, then whole hand, below the skin to aside the skin from the breast meat.
Slide your hand down to loosen the skin all over the thighs, drumsticks and back carefully, so as not to tear the skin.
For the marinade, mash the garlic and table salt in a mortar to make a fine paste.
Add pepper, cumin, oregano and all the lime juice or sour orange juice and puree the ingredients.
Now add 3 tbsp marinade to the main cavity and 1 tbsp to the neck cavity.
Put remain of the marinade below the skin and work all over a roasting cooking pan to capture any runoff from the marinade.
Keep the bird in a large plastic bag with any additional marinade and marinade the turkey nightlong into the refrigerator, turning few times.
Preheat the oven to 300 degree F.
Thinly cut down the butter and put one-half of the pieces below the skin.
Melt remain of the butter.
Tie the turkey and put it on a rack in a roasting pan, breast side up.
Brush the skin of the turkey with few melted down butter.
Loosely drape a large piece of cheesecloth all over the skin and pour remain of the butter and marinade all over the cheesecloth.
Roast it for about 2 hrs and baste it with the juices and butter that accumulate in the pan.
Lift the cheesecloth from time to time to keep it from adhering to turkey.
Raise the oven temperature to 350 degree F and roast for about 1 hour.
Now again raise the heat up to 400 degree F and take aside the cheesecloth from the turkey.
Roast for about 15 to 20 minutes, basting often.
When cooked, the skin will turn to golden and the leg juices will run clean when pierce with a fork.
The inner temperature should be 185 degree F on an instant-read thermometer and the drumstick should loosen when wiggled.
Shift the turkey to a tray or cutting down board.
Let stand for about 15 minutes before carving.
Now strain the cooking pan juices and serve up it on the side.
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