Cuban Mojo Spatchco*ck Turkey Recipe - A Sassy Spoon (2024)

A spatchco*ck turkey recipe made Cuban-style with a citrusy garlic mojo marinade that’s perfect for Thanksgiving!

Growing up in a Cuban household, I never had a traditional Thanksgiving dinner like the rest of America. Yes, my mom would make a turkey with strips of bacon on top and a delicious mojo marinade but, somehow the sides were usually white rice and Cuban bread. Almost like the only “traditional” part of the meal was the turkey with a Cuban twist.

“Mom, we have rice all year long, let’s have something more traditional on Thanksgiving!”

That was a foreign concept for her.

Now, as an adult, I’m very adamant about celebrating traditional Thanksgiving with all the fixings. I put my foot down and ask that we serve sweet potato casserole, stuffing, and cranberry sauce. No rice or Cuban bread allowed at the table, mom! She still makes it though. *facepalm*

At the end of the day, there’s one thing we always agree on – a moist, juicy turkey. The star of the night! My mom makes a homemade mojo marinade that really plays a huge nostalgic role in the celebration. And I’m sharing a variation of her’s and mine with you today!

This recipe is very special to me and I can’t wait for you to make it!

What is spatchco*cking and why should you do it?

Now, one thing’s for sure, my mom never spatchco*cked a turkey in her life. But when I found out that you can make a turkey in less time by spatchco*cking it, I was sold on the idea.

What is spatchco*cking? Spatchco*cking is the process of butterflying or splitting open poultry, horizontally, by removing its backbone and flattening it into a sheet pan or roasting pan. It may seem intimidating at first (trust me, I was intimidated!) but it shaves off hours of cooking time and helps cook it evenly. It’s a win-win in my book.

How To Spatchco*ck A Turkey

As I mentioned before, I was intimidated by the idea of spatchco*cking a turkey since I’d never even cooked a turkey, the normal way, in my life.

The thought, however, of being able to have a juicy, perfectly cooked turkey with crispy skin in 90 minutes on Thanksgiving Day was the best motivation of all.

Now, I’m a pro and sharing this spatchco*ck turkey recipe with you!

• Thaw the bird. First things first, make sure you thaw your 14-pound turkey three days before in the fridge. You can’t rush this part because a frozen turkey will just not defrost quick enough the day of. Make sure to add a reminder for yourself on your phone to transfer the turkey from the freezer to the fridge 3 days before serving (the Monday before Thanksgiving).
• Find the backbone. Place the thawed turkey, breast-side down, on a cutting board or baking sheet. Make sure it’s sturdy so you don’t hurt yourself in this process. Run your hand along the center of the bird to find the backbone.
• Remove the backbone. Using a pair of very sharp kitchen shears, cut as close to the spine as possible, one side at a time. You may have to use both your hands to cut through the ribs. Once the backbone is cut out, you can save it for homemade gravy or turkey stock.
• Flatten the turkey. Now, turn the turkey over, breast-side up, and using both hands, one on top of another, press down firmly on the breast until you hear a crack. Transfer the flattened, spatchco*cked turkey to a baking sheet with a wire rack.

How To Make Cuban Mojo Turkey Recipe

• Make the garlic mojo marinade. In a mortar and pestle, mash garlic, salt, oregano, cumin, and pepper together until you get a paste. Transfer to a bowl and combine the garlic paste mixture with the oil and sour orange juice. Set aside.
• Marinate the turkey with mojo. Preheat the oven to 425ºF. Rub the mojo mixture inside and under the skin of the turkey. Pat the skin dry with a paper towel, brush it with olive oil, and season with salt and pepper. Tuck the wing tips behind the turkey breast to prevent them from burning.
• Roast the turkey until juicy and delicious! Place the turkey in the oven and roast for 1 1/2 hours (90 minutes) until browned and cooked through. The internal temp should be 165ºF using a food thermometer. Remove the turkey from the oven and let it rest for 20 minutes before carving.

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