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Spanish Turkey Recipe
20-27lb turkey
2 cups of lemon juice
2-16 oz or 1-32 oz chicken broth
1/2 bottle Goya Lavinia brand white cooking wine
Juice & olives from 12 oz jar Goya pitless Spanish olives
2 cups no cholesteral butter
14 oz frozen Goya sofrito
1/2 of 4.5oz jar of minced premium white garlic
2 envelopes of Goya sazon w/color
2 tps Fresh ground black pepper
4 tps Badia or Goya Adobo
2 tsp salt free Mrs dash seasoning blend extra spicey
1/2 12 oz jar of sliced olives[use olives you took juice from]
Directions
Clean and wash the turkey put into baking pan. Pour lemon juice over Turkey, then puncture 1 inch holes all over turkey. Pour all liquid ingredients over Turkey this includes: Olive juice, Chicken broth, melted cooled butter, Cooking wine and defrosted cooled sofrito. Stuff minced garlic and olives in all 1 inch puntures. Rub dry rub all over Turkey. Dry rub consist of Sazon, ground fresh pepper, Mrs dash seasoning blend,adobo, cover pan with cover or foil. Refrigerate over night.Bake next morning at 375 for 5-6 hrs, baste every hour and uncover for last baking hour and stuff with your stuffing choice only last 45 minutes of baking. Stuffing can soak up liquids if left too long! Before serving pour turkey drippings all over turkey. Enjoy
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