Mojo Seasoned Roast Turkey

Name: Mojo Seasoned Roast Turkey
Prep time: 15 min
Cook time: 3 h
Yield: 24
Ingredients: roast turkey; 12 lbs. fresh whole turkey or frozen whole turkey, thawed; 6 tbsp. olive oil; 3 tbsp. Knorr® Granulated Bouillon Chicken Flavor; 3 tbsp. minced garlic; 3 tbsp. dried oregano leaves; 2 tbsp. white vinegar; 1 tbsp. ground cumin; 3 packets Knorr® Flavorful Seasoning Cilantro And Achiote; SALAD & Rice; 3/4 cup olive oil; 1/2 cup lemon juice; 24 cups shredded romaine lettuce; 3 cups cherry tomatoes; 12 cups cooked brown rice

Preparation Time15 mins Cooking Time180 mins Makes 24 servings

Experience the bold flavors of mojo seasoning in this easy roast turkey recipe. Perfect for a holiday meal or everyday dinner.

Nutritional Information

Calories

470 (1 serving)

Total Fat

21g (1 serving)

Saturated Fat

4g (1 serving)

Cholesterol

115mg (1 serving)

Sodium

580mg (1 serving)

Total Carbs

30g (1 serving)

Dietary Fiber

3g (1 serving)

Sugars

2g (1 serving)

Protein

39g (1 serving)

Calcium

52mg (1 serving)

Iron

3mg (1 serving)

Potassium

711mg (1 serving)

Ingredients List

roast turkey
12 lbs. fresh whole turkey or frozen whole turkey, thawed
6 tbsp. olive oil
3 tbsp. Knorr® Granulated Bouillon Chicken Flavor
3 tbsp. minced garlic
3 tbsp. dried oregano leaves
2 tbsp. white vinegar
1 tbsp. ground cumin
3 packets Knorr® Flavorful Seasoning Cilantro And Achiote
SALAD & Rice
3/4 cup olive oil
1/2 cup lemon juice
24 cups shredded romaine lettuce
3 cups cherry tomatoes
12 cups cooked brown rice

Directions

1. For turkey, preheat oven to 425°. Remove giblets from turkey cavities and rinse turkey inside and out; pat dry with paper towels and set aside.

2. Combine olive oil, Knorr® Chicken flavor Bouillon, garlic, oregano, vinegar, cumin and Knorr® Sazon with Coriander and Annatto in medium bowl. Rub all over turkey. Tie legs together with kitchen string if desired.

3. Arrange turkey, breast side up, in large shallow roasting pan with rack. Tent with heavy-duty aluminum foil and roast for 1 hour. Decrease oven to 350° and roast turkey 1-1/2 hours. Remove foil and continue roasting, about 30 minutes, basting occasionally with pan juices, until thermometer inserted in thickest part of the thigh reaches 165°and skin is browned. Let stand at least 20 minutes before carving.

4. For salad & rice, whisk olive oil and lemon juice; season with salt and pepper if desired. Toss with lettuce and tomatoes. Carve turkey and spoon pan juices over top. Serve with salad and rice.