Seasoned Roast Turkey
There’s nothing I love more than filling my home with the aromas I grew up with — garlic warming in the pan, oregano blooming, adobo settling into every bite. Cooking has always been my love language, a way to stay connected to my Puerto Rican roots and share that comfort with the people I care about.
During the holidays, one of my favorite traditions is roasting a turkey the way my family always did… seasoned deeply, marinated patiently, and cooked with cariño. Using my Mama Pacha Sabor blends makes it feel like home every single time. I hope this recipe brings that same warmth, joy, and sabor into your kitchen and onto your table.
Ingredients
1 Whole Turkey (12–18 lbs): Fully Thawed and Giblets Removed
24 Cloves Garlic: Finely Minced
7 Tablespoons Mama Pacha Sabor Adobo
2 Teaspoons Ground Black Pepper
2 Teaspoons Dried Oregano
3 Tablespoons Extra Virgin Olive Oil
3 Tablespoons White Vinegar or Soy Sauce
1 Stick Unsalted Butter
Additional Mama Pacha Sabor Adobo (About 2 Teaspoons) for Rubbing the Outside
Preparation
Prepare the Turkey
Defrost the turkey according to its packaging instructions.
Remove the giblets and pat the turkey completely dry.
Place it in a large non-reactive container or extra-large zip-seal bag.
Make the Seasoning Blend
Mince the garlic.
In a bowl, combine the garlic with Mama Pacha Sabor Adobo, black pepper, oregano, olive oil, and vinegar (or soy sauce).
Mix well to create a fragrant, thick paste — the kind of garlicky, flavorful blend that reminds you of a cozy Puerto Rican holiday kitchen.
Marinate Under the Skin
Gently loosen the skin from the turkey breast and legs, taking care not to tear the skin.
Spread half of the seasoning paste under the skin on the back side, then repeat on the breast side. This step infuses the meat with that classic boricua-style depth and tenderness.
Season the Exterior
In a small bowl, mix the softened butter with about 2 teaspoons of Mama Pacha Sabor Adobo.
Rub this mixture generously over the entire outside of the turkey for a beautifully seasoned, golden finish.
Rest and Marinate
Cover the turkey and refrigerate for at least 5 hours — but for true island-style flavor, overnight is best.
A long marination lets the garlic, oregano, and adobo melt into the meat and create that unmistakable “sazón casero” warmth.
Cooking
1. Preheat the oven to 350°F.
2. Place the turkey breast-side up on a roasting rack set inside a roasting pan. Do not cover with foil at the start—this helps the turkey develop a golden, well-seasoned skin.
3. Roast for approximately 15 minutes per pound, basting occasionally. 4. The turkey is ready when:
○ The breast reaches 160°F
○ The thigh reaches 180°F
5. If the breast browns too quickly, gently tent that area with foil partway through cooking.
6. Remove the turkey from the oven and allow it to rest before carving so the juices settle and the meat remains tender.
This preparation honors comforting home-cooked traditions: patient seasoning, slow roasting, and bringing warmth to the table. “Sabor y Cultura” in every bite.
