Vinny Vicente's Thanksgiving Turkey
Vinny Vicente's Thanksgiving Turkey
Ingredients
For the Marinade and Rub
- 2 garlic, heads, peeled cloves
- 1 tablespoon dried oregano
- 1/2 bottle Badia Mojo marinade, approximately
- 4 yellow lemons, freshly squeezed for juice
- 1 1/2 tablespoons kosher salt, approximately
For the Turkey
- 1 whole turkey, 20 pounds
- 1 yellow onion, cut in half
- 8 bacon slices, for topping
Instructions
- 1
Prepare the Marinade: Combine the peeled garlic cloves, dried oregano, Badia Mojo marinade, fresh lemon juice (from 4 lemons), and kosher salt in a food processor. Blend all ingredients until a smooth, well-combined marinade/rub is formed.
⏱️ 10 min
- 2
Prepare the Turkey: Ensure the 20-pound whole turkey is thoroughly cleaned, with the cavity emptied, and then patted dry. Using a sharp knife, make several small incisions (or "holes") into the turkey breast to allow the marinade to penetrate deeper into the meat. Place one onion, cut in half, inside the turkey's cavity. Tie the turkey's legs together (trussing). Transfer the prepared turkey to a large roasting pan.
⏱️ 20 min
- 3
Marinate the Turkey: Generously pour the blended marinade over the entire turkey. Massage the marinade into the turkey's skin, making sure to work some of it underneath the skin as well, especially over the breast and thighs, to distribute the flavor evenly. Allow the turkey to marinate in the refrigerator for 24 hours.
⏱️ 15 min
- 4
Before Roasting: Approximately one hour before roasting, remove the marinated turkey from the refrigerator to allow it to come to room temperature. Preheat your oven to 375°F.
⏱️ 60 min•🌡️ 375
- 5
Roast the Turkey: Place a sheet tray on the oven rack directly below the roasting pan to catch any drippings. Lay slices of bacon over the top of the turkey breast. Loosely cover the turkey and roasting pan with aluminum foil. Place the covered turkey on the lower rack of the preheated oven.
⏱️ 10 min
- 6
Continue roasting for approximately 3 1/2 to 4 hours, or until an internal temperature of 165°F is reached in the thickest part of the thigh without touching the bone. Remove the foil during the last 30-45 minutes of cooking to allow the skin to crisp and brown.
⏱️ 240 min
- 7
Once cooked, remove the turkey from the oven and let it rest, loosely tented with foil, for at least 20-30 minutes before carving. This allows the juices to redistribute, ensuring a more tender and flavorful turkey.
⏱️ 30 min
Kitchen Tools
Nutrition Facts (per serving)
Vinny Vicente's Thanksgiving Turkey
Ingredients
For the Marinade and Rub
- 2 garlic, heads, peeled cloves
- 1 tablespoon dried oregano
- 1/2 bottle Badia Mojo marinade, approximately
- 4 yellow lemons, freshly squeezed for juice
- 1 1/2 tablespoons kosher salt, approximately
For the Turkey
- 1 whole turkey, 20 pounds
- 1 yellow onion, cut in half
- 8 bacon slices, for topping
Instructions
- 1
Prepare the Marinade: Combine the peeled garlic cloves, dried oregano, Badia Mojo marinade, fresh lemon juice (from 4 lemons), and kosher salt in a food processor. Blend all ingredients until a smooth, well-combined marinade/rub is formed.
⏱️ 10 min - 2
Prepare the Turkey: Ensure the 20-pound whole turkey is thoroughly cleaned, with the cavity emptied, and then patted dry. Using a sharp knife, make several small incisions (or "holes") into the turkey breast to allow the marinade to penetrate deeper into the meat. Place one onion, cut in half, inside the turkey's cavity. Tie the turkey's legs together (trussing). Transfer the prepared turkey to a large roasting pan.
⏱️ 20 min - 3
Marinate the Turkey: Generously pour the blended marinade over the entire turkey. Massage the marinade into the turkey's skin, making sure to work some of it underneath the skin as well, especially over the breast and thighs, to distribute the flavor evenly. Allow the turkey to marinate in the refrigerator for 24 hours.
⏱️ 15 min - 4
Before Roasting: Approximately one hour before roasting, remove the marinated turkey from the refrigerator to allow it to come to room temperature. Preheat your oven to 375°F.
⏱️ 60 min•🌡️ 375 - 5
Roast the Turkey: Place a sheet tray on the oven rack directly below the roasting pan to catch any drippings. Lay slices of bacon over the top of the turkey breast. Loosely cover the turkey and roasting pan with aluminum foil. Place the covered turkey on the lower rack of the preheated oven.
⏱️ 10 min - 6
Continue roasting for approximately 3 1/2 to 4 hours, or until an internal temperature of 165°F is reached in the thickest part of the thigh without touching the bone. Remove the foil during the last 30-45 minutes of cooking to allow the skin to crisp and brown.
⏱️ 240 min - 7
Once cooked, remove the turkey from the oven and let it rest, loosely tented with foil, for at least 20-30 minutes before carving. This allows the juices to redistribute, ensuring a more tender and flavorful turkey.
⏱️ 30 min