Jason Canela’s (Arturo) Stuffed Turkey Cuban Style

Where did you get this recipe?

“It’s my sweet mama’s own recipe, so shout-out to her for being so freaking amazing! I gotta say, this turkey is one of the reasons why Thanksgiving is one of my favorite holidays.”

Have you ever tweaked this recipe with your own changes?

“Oh, no. I don’t mess with my mama’s turkey. I have with some of her other recipes because I really enjoy cooking.

What’s your advice for someone attempting this recipe for the first time?

“Don’t be afraid. Just go for it — and make sure you’re around amazing people when you’re doing it, because their energy will help the flavor!”

ingredients

22-23 lb. turkey 1½ Tbsp. onion powder 1½ Tbsp. garlic powder 1 Tbsp. paprika 1 Tbsp. salt 1 Tbsp. black pepper 1 whole white onion 2 cloves of garlic 1½ cups naranja agria (a bitter orange marinade available bottled in stores) 1 cup white wine ½ lb. ground ham ½ lb. ground pork sausage 1 lb. ground beef 1 box of bread stuffing 1 lb. raw bacon

directions

1. Preheat oven to 325 degrees. 2. Mix dry seasonings, then put in blender with whole onion, garlic, naranja agria and wine. Blend well. 3. Pour liquid over and inside the cleansed turkey. 4. Mix ham, pork, and ground beef together with parsley. 5. Cook bread stuffing on stove according to package directions (with butter and water). When soft, add meat mixture, cook until meat is evenly browned, then allow to thoroughly cool down. 6. Stuff the turkey with meat mixture/ bread stuffing. 7. Wrap turkey in raw bacon and put on a cooking tray. 8. Put in oven, cover with aluminum foil and cook for 5-5½ hours. Turkey is done when a meat thermometer reaches at least 165 degrees. Serve.