The Minkoff Minx {Go Ahead…Make Your Move!}

"I get very passionate about what I think is right."-Hillary Rodham Clinton

Thanksgiving Turkey the Cuban way….

  1. With Thanksgiving around the corner, I thought I would post a recipe for a Spanish Cuban way of making the Thanksgiving turkey. It also is a great way to get rid of some frustration…

    1 12 pound frozen turkey (I prefer Butterball)
    Salt and Pepper
    1 entire head of garlic (nice fresh and big)
    Fresh oranges
    Fresh limes
    Fresh lemon
    Dry sage
    Dry thyme
    1 can chicken broth (I prefer Swanson’s)

    Take the turkey and defrost it. Then the night before you cook the turkey make the marinade.

    Salt and pepper the bird inside and out.

    Get the cloves of garlic and peel them. I use the bottom of a flat, strong mug to pound them, then I remove the peel. Slice the clove in half. Do this for the entire head of garlic. Then get yourself a big sharp knife. (This is the part my son loves.) Start to stab the bird all over the breast, legs and thighs. You want to stick the pieces of garlic into the holes you just made in the bird. (What happens is the garlic will roast when you cook the turkey…) I will also stick a few cloves of garlic inside the bird’s cavity. Now put the bird in the roasting pan.

    Okay, now squeeze the oranges, lemons and limes, this is making a sour orange juice, if you have access to fresh sour oranges, then please use that. Squeeze equal parts of the juice to get a full cup. Then pour this all over the bird.

    Take the dry sage and thyme and rub this all over breast and legs, be sure to get it into the stabbed parts as well. I do not put a whole lot of sage and thyme on the bird because I do not like it when there is too much herb.

    Cover with aluminum foil and put this in the fridge. When you are ready to cook take it out and pour in the whole can of chicken broth. Do not pour this over the bird, just pour it directly into the roasting pan. Then recover with the foil, make sure you put the foil tight around the pan.

    Stick this bird in a preheated 425 oven for 15 minutes. Then lower the temp to 325. After one hour of cooking at 325, start to baste the bird every 15 to 20 minutes. Keep the cover of foil on the bird…and cook until the turkey is done…whatever the time required. About 30 minutes prior to when the bird is done, take off the foil and brown the top of the bird.

    Take it out and flip the bird over, so the breast is facing down in the juices. Let it sit for at least 10 minutes.

    Usually the turkey is falling apart by the time this is all done, so to serve it I will slice it up thin and put it in a serving dish. Keep the juices that are in the roasting pan and strain it. I will use this as it is like gravy, but for those who like the usual kind of gravy…just get some in a jar.

    The garlic will roast up slow and have a real good flavor that seeps into the bird.

    I hope you enjoy it, it really comes out good and everyone who tries it wants me to give them the recipe.



Filed under: Kudos, Hell Yeah Baby!,

MinkoffMinx on Twitter

“I’m a Sky Dancer!”

I am so proud to be a member of the Front Page Team.

Sky Dancing Blog

I am very proud to be a part of this diverse group of writers. We have articles on a variety of topics. It is not just politics...we discuss psychology, health care, environmental issues, farming, economics, current events, art, literature and just about anything that sparks an interesting discussion.

~ a place to discuss real issues ~

Stop by and become part of the conversation.

RSS My post over at Sky Dancing:

  • Wednesday Reads: Bloody Discounts
    For your consideration today: New charges filed in Manafort-Gates case via — POLITICO (@politico) February 21, 2018 On the gun control fight…. Who is Dana Loesch? The NRA’s defender after the Florida shooting | US news | The Guardian   But as students who survived the mass shooting at Marjory St […]
  • Sunday Reads: The “Twits” are strong with this “Orange” dickhead.
      The image above is from the Instagram of one of the survivors from the Valentine’s Day murders at Marjory Stoneman Douglas High School. It is just one of the victim reactions to the killings…another has been the vocal call outs and public outcries from many MSDHS students. They are not taking the “thoughts and […]
  • Wednesday Reads: Such a nice guy…
    Happy Valentine’s Day! When you got friends…who needs lawyers? Wait, or is that vice versa… Trump’s Longtime Lawyer Says He Paid Stormy Daniels Out of His Own Pocket – The New York Times Michael D. Cohen, President Trump’s longtime personal lawyer, said on Tuesday that he paid $130,000 out of his own pocket to a […]
  • Sunday Reads: You say New Or-LEENS…I say New New AW-yunz
    Let’s call the whole thing off! New Orleans, you’re still like family — flawed, yes, but oh so fun, even after 300 years y mother called our city New AW-yunz. I say New OR-lens, although New AW-lens or New Or-lee-uns sometimes slides out of my mouth. A local professor told me New Or-LEENS is the favored […]
  • Wednesday Reads: Springtime for tRump…
    There will be GOOSESTEPPING in the streets come springtime…yup. You can count on it…with just about as much certainty as you have that tRump is turning America into his own little authoritarian regime. By now you all have heard of this shit: Trump’s ‘marching orders’ to the Pentagon: Plan a grand military parade – The Washington […]
  • Sunday Reads: “Kook” and Kremlin Spook
      Yesterday evening Time Magazine broke a news story about Carter Page. Carter Page Touted Russia Contacts in 2013 Letter | Time Apparently Page had written a book on his “academic” views of Russia, and in trying to get the book published…actually bragged about being a spy. However, in the last paragraph of the article, the […]