Ingredients for Adobo Rubbed Thanksgiving Turkey
- 1 (10-14 lb) whole turkey, thawed
- 6 cloves garlic, minced
- 1 tablespoon black peppercorns
- 1 1/2 teaspoons dried oregano
- 2 teaspoons salt
- 2 tablespoons olive oil
- 1 tablespoon white vinegar
- 2 tablespoons water
- 1 1/2 teaspoons paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper
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How to Make Adobo Rubbed Thanksgiving Turkey
- Grind 1 tablespoon of black peppercorns. In a bowl, combine all the adobo rub ingredients (see below).
- Thoroughly rub the adobo mixture all over the turkey, ensuring even coverage under the skin and over the entire surface.
- Place the turkey in a large roasting bag or a sizeable container, cover tightly, and refrigerate for at least 8 hours, or preferably overnight, to allow the flavors to fully penetrate.
- Preheat oven to 400°F (200°C).
- Place the turkey in a roasting pan. Roast at 400°F (200°C) for the first 30 minutes.
- Reduce oven temperature to 325°F (160°C). Continue roasting, allowing approximately 30 minutes of cooking time per pound of turkey. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C) in the thickest part of the thigh before removing from the oven.
- Let the turkey rest for at least 20 minutes before carving and serving. This allows the juices to redistribute, resulting in a more tender and flavorful bird.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
0g
Fat
37g
Carbs
0g
