Roasted Mojo Turkey
This flavor-packed, Pritikin roasted turkey uses a vibrant citrus-cilantro mojo marinade made from fresh herbs, aromatics, and natural juices. The turkey breasts are marinated for up to two days for maximum tenderness, then slow-roasted in low-sodium broth with a portion of the marinade to keep the meat moist and fragrant. After roasting, the pan drippings are strained and thickened to create a bright, aromatic gravy. Perfect for serving a crowd, this recipe yields juicy, deeply seasoned turkey with a fresh, Latin-inspired twist.
Roasted Mojo Turkey
This flavor-packed, Pritikin roasted turkey uses a vibrant citrus-cilantro mojo marinade made from fresh herbs, aromatics, and natural juices.
Ingredients
Mojo Marinade
- 4 bunches cilantro
- 2 cups white onion chopped
- 2 cups red bell pepper chopped
- 10 garlic cloves
- 1 cup lemon juice
- 1 cup lime juice
- 2.5 cups 100% pure orange juice
- 3 tbsp paprika
- 3 tbsp granulated garlic
- 4 tbsp granulated onion
- 3 tbsp Dijon
Roasting Turkey
- 6-8 lb Bone-in Skin-in Turkey with both breasts (dark meat removed)
- 2 qt low sodium chicken broth
Instructions
- Place all ingredients in blender
- Pour over turkey and allow to marinate up to 2 days, minimum of 12 hours
- Remove turkey from marinade and place in a roasting pan
- Add 2qt low sodium chicken broth, 3 cups of the marinade and cover with aluminum foil
- Depending on size- cook turkey for 3 hours at 375 F
- Allow 1 hour to rest before carving
- Save liquid and strain
- Bring liquid to a boil and thicken with corn starch for gravy
Equipment
- Blender or food processor
- Large container or roasting bag for marinating
- Cutting board and knife
- Measuring Cups and Spoons
- Large roasting pan
- Aluminum foil
- Oven
- Strainer or fine mesh sieve
- Medium saucepan (for gravy)
- Whisk (for thickening gravy with cornstarch)
- Meat thermometer (recommended for safety)
Notes
- Marinating Time Improves Flavor:
The longer the turkey sits in the mojo (up to 48 hours), the deeper the citrus-herb flavor will penetrate the meat. Overnight is the minimum for noticeable tenderness. - Use Fresh Citrus for Best Results:
Fresh lemon, lime, and orange juice brighten the marinade and help naturally tenderize the turkey. Bottled juice will work but won’t deliver the same vibrancy. - Don’t Skip the Resting Time:
Allowing the turkey to rest for a full hour keeps it juicy and makes slicing easier by letting the juices redistribute. - Save the Marinade Safely:
Only use unused marinade (or boil used marinade for at least 3 minutes) when adding to the roasting pan or making gravy. - Check for Doneness:
Use a meat thermometer—breast meat should reach 165°F. Ovens vary, so begin checking after about 2½ hours. - Optional Browning Tip:
For a deeper roasted color, uncover the turkey for the last 20–30 minutes of cooking. - Stronger Mojo Flavor:
For a tangier finish, stir a few tablespoons of fresh reserved marinade (not used on raw turkey) into the finished gravy.
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