Stuffed Turkey with Rice and Beans

Name: Stuffed Turkey with Rice and Beans
Prep time: 45 min
Cook time: 270 min
Total time: 315 min
Yield: 10
Cuisine: Cuban
Ingredients: 1 unit Turkey (6–7 kg (15 lb)); 350 g Butter (250 g for marinating + 100 g for injecting); 200 ml Chicken broth (100 ml for injecting + 100 ml for the base of the tray); 2 units Lemons (juice for marinating and injecting); Salt and pepper (to taste); 1 tbsp Sweet paprika; 1 tbsp Dried rosemary; 1 tbsp Dried thyme; 2 tsp Garlic powder (1 tsp for marinating + 1 tsp for injection); 2 tsp Onion powder (1 tsp for marinating + 1 tsp for injection); 100 ml White wine (for the base); 1 cup Rice (raw); 2 cups Black bean water (or 1½ cups water + ½ cup broth if not available); 3 tbsp Oil; 1 clove Fresh garlic (chopped); ¼ unit Onion (finely chopped); ¼ unit Bell pepper (red or green, chopped); 1 tsp Cumin; 1 tsp Oregano; Salt (to taste); 3–4 medium Potatoes (in large pieces); 2–3 Carrots (in pieces); 1 large Onion (in wedges)

Premium

This turkey is juicy inside, with a golden and crispy skin, and a rice and beans stuffing that absorbs all the juices. A Cuban-flavored recipe to succeed on Thanksgiving or Christmas.

By Dailis Ferrer

315 min

10 servings

medium

0.0

Cubana

#tradicional

#festivo

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