Ingredients
Dominican Citrus Garlic Marinade
- ½ cup fresh orange juice
- ¼ cup fresh lemon juice
- ¼ cup dry white cooking wine
- ¼ cup olive oil
- 6 garlic cloves crushed
- 1 tablespoon dried oregano
- 1 teaspoon cumin
- 1 bay leaf
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 small onion sliced
Turkey
- 5 lb boneless double turkey breast butterflied, skin on
Stuffing
- 2 tablespoons olive oil
- 1 onion finely chopped
- 1 cup finely chopped Dominican-style chorizo
- 2 yellow ripe plantains plátanos maduros, sliced lengthwise
- 2 garlic cloves crushed
- 2 tablespoons fresh cilantro
- Salt and black pepper
Skin Rub
- 2 tablespoons olive oil
- 1 tablespoon softened butter
- 1 garlic clove crushed
- Salt and pepper
Instructions
Marinate
- Marinate turkey overnight in citrus garlic marinade.
Prepare stuffing
- Heat olive oil in a pan.
- Sauté onion and garlic until soft.
- Add chopped chorizo and cook until lightly browned.
- Remove from heat and stir in cilantro. Cool completely.
Assemble
- Remove turkey from marinade and pat dry.
- Lay skin side down.
- Spread chorizo mixture evenly.
- Lay yellow plantain slices in the center.
- Roll tightly and secure with twine.
- Rub outside with olive oil, butter, garlic, salt and pepper.
Roast
- Preheat oven to 400°F (200°C).
- Roast for 1 to 1½ hours, until internal temperature reaches 165°F.
- If needed, broil briefly for crispier skin.
- Rest 20–30 minutes before slicing.
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