Turkey with Cuban Mojo Glaze

This Cooking Club contributor shared her best-ever recipe for the holiday bird.

TURKEY WITH CUBAN MOJO GLAZE

8 servings

Mojo is a flavorful sauce made with citrus, spices and garlic. Here, it’s painted on the turkey during the last minutes of roasting, imparting a beautiful burnished color. Serve with a side of fried plantains and yellow Rice.

Turkey
1 (10- to 12-lb.) turkey, patted dry
10 garlic cloves, whole
1 tablespoon ground cumin
1 tablespoon salt
1 teaspoon pepper
1/2 cup unsalted butter, softened
4 to 5 1/2 cups lower-sodium chicken broth, divided

Glaze
2 cups orange juice
1 cup lime juice
1/2 cup sugar
1/4 cup dark rum or apple cider

Sauce
3 tablespoons unsalted butter, cut up
1/4 cup all-purpose flour
1 cup lower-sodium chicken broth
1/8 teaspoon salt
1/8 teaspoon pepper

DIRECTIONS
1. Arrange oven rack in lower third of oven; heat oven to 450ºF. Place roasting rack in large shallow roasting pan; coat rack and pan with cooking spray. Tuck wing tips behind turkey; place breast-side up on rack. Place garlic in cavity.

2. Combine cumin, 1 tablespoon salt and 1 teaspoon pepper in small bowl; reserve 1 tablespoon for glaze. Add 1/2 cup butter to remaining cumin mixture, stirring to combine. Rub outside of turkey with flavored butter. Add 4 cups of the broth to roasting pan.

3. Place turkey on oven rack in lower third of oven; immediately reduce oven temperature to 350°F. Bake 2 to 21/2 hours or until internal temperature in thickest part reaches 160ºF., basting with pan juices every 30 minutes and adding more broth to roasting pan as needed. For even cooking, turn roasting pan 180 degrees after each basting. Cover loosely with foil if turkey is browning too quickly.

4. Meanwhile, combine reserved 1 tablespoon cumin mixture and all glaze ingredients, except rum, in medium saucepan. Bring to a boil over medium-high heat; boil 25 to 30 minutes or until reduced by half, slightly thickened and a deep caramel color, stirring frequently and watching carefully so it doesn’t boil over.

5. Remove from heat; stir in rum. Return to medium-low heat; bring to a boil. Boil 3 to 6 minutes or until glaze coats back of spoon. There should be about 3/4 cup. Cool completely (glaze will thicken during cooling).

6. When turkey reaches an internal temperature of 160°F., brush with half of the glaze. Bake an additional 10 minutes. Brush with remaining glaze. Bake another 5 to 10 minutes or until internal temperature in thickest part reaches 170ºF. to 175ºF.

7. Remove turkey; cover loosely with foil. Let stand 30 minutes before carving. Meanwhile, strain pan juices; skim off and discard any fat that rises to the top. There should be 1 cup pan juices, if necessary add additional broth to make 1 cup.

8. Melt 3 tablespoons butter in medium saucepan over medium heat; whisk in flour. Cook 3 to 5 minutes or until light golden brown, whisking frequently. Whisk in 1 cup pan juices, 1 cup broth and 1/8 teaspoon each salt and pepper until smooth. Bring to a boil, whisking constantly. Boil 1 minute. Serve with turkey.

PER SERVING: 530 calories, 27.5 g total fat (12 g saturated fat), 49.5 g protein, 18.5 g carbohydrate, 165 mg cholesterol, 1000 mg sodium, .5 g fiber