Here we are Thanksgiving again. Happens every year at this time. This year is different for me, I am in Texas visiting with some of my Progeny. I will be cooking in a new, and I must say, fancy Kitchen. But, common sense and my natural instincts will prevail. I have learned over the years, that it is possible to cook a full meal using any form of apparatus that gives off heat. I have, in the past made a big pot of Black Beans and Rice (Congri) on a Hibachi, on my front porch. Life is an eternal adventure, and that is a good thing.
This year I will make Pavo estillo Cubano. Marinated Cuban style Turkey. Grandmas Apple Salad, Mac and CheeseSouthern style, Greens, (from the Hood), Peach Pie, Pumpkin Pie, and whatever else I decide later.
I am writing this blog on my Grandson's Laptop, I have had to start over three times because I keep laying my arm in the wrong place. We truly are creatures of habit.
Here is the Turkey recipe:
Pavo Estillo Cubano, como Sue:
Thaw Turkey whatever size you chose. Remove skin. Place in Roaster. With paring knife make 1" gashes about every 4"s in breasts and thighs. Peel garlic cloves, (as many as you need or like). Place one clove in each gash.
Pour at least one bottle of :
Goya, or other brand Mojito (Spanish Marinade) over the bird. Sprinkle with Adobe, Goya or other brand. Cover with foil and let marinate in fridge overnight until ready to roast. Roast as you would normally, according to size of bird.
Enjoy, this is a very moist bird!
