Go Back
–+ servings

Roasted Mojo Turkey

Vincenzo Della Polla
This flavor-packed, Pritikin roasted turkey uses a vibrant citrus-cilantro mojo marinade made from fresh herbs, aromatics, and natural juices.
5 from 1 vote
Print Recipe
Prep Time 40 minutes
Cook Time 3 hours
Resting1 day
Total Time 1 day 3 hours 40 minutes
Course Dinner, Main Course, Main Dish
Cuisine Caribbean
Servings 20

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.
Tried this recipe?Let us know how it was!