Pernil Style Turkey | Pavo Dominicano | Dominican Turkey | Chef Zee Cooks

Step 1

Wash your defrosted Turkey with 2 cups of vinegar, lime juice, and cold water. Let Turkey sit in vinegar-lime mixture for at least 1-2 hours. Flip Turkey so that breasts are fully submerged

Step 2

In a food processor, blend together garlic, onions, peppers, and a pinch of salt

Step 3

Add Dominican Oregano, chicken bouillon cube,  fresh limes, oranges, cumin and blend

Step 4

Transfer marinade to mixing bowl and add salt and olive oil.  Mix until well combined

Step 5

Once marinade is ready, rinse Turkey with cold water and transfer to large mixing bowl

Step 6

Remove excess skin from Turkey at the very top of the turkey breasts

Step 7

Being very careful not to pierce the skin, gently tug at the skin between the breasts creating a pocket and stuff the marinade

Step 8

Turn turkey towards where you removed the excess skin and with a small knife, pierce a hole in the thickest part of the breasts. Now stuff marinade inside

Step 9

Continue to marinate the turkey being sure to marinate the turkey neck as well

Step 10

Stuff turkey-neck inside and pour any leftover marinade over top of the turkey

Step 11

Cover turkey and let marinate in the fridge for 1-2 days

Step 12

Transfer Turkey onto baking dish. If you're baking your Turkey on top of a roasting rack, add 2 cups of chicken stock for extra moisture

Step 13

Cover Turkey tightly with aluminum foil and bake for 2.5 hours at 325-350 degrees Fahrenheit.

Step 14

Baste Turkey every 30-40 minutes

Step 15

After two hours, roast Turkey uncovered until it becomes golden brown or until it reaches desired color

Step 16

At 2 hours, begin to test temperature of Turkey

Step 17

Remove and let rest once internal temperature of Turkey breast reaches 165 degrees Fahrenheit