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Put It Away

ORGANIZATION AT WORK OR HOME

SPANISH TURKEY

I had a turkey in the freezer. It was a big one, I guess about 25 pounds, but the tag was gone so I do not know for sure. I pulled it out, completely frozen, and used my kitchen scissors to cut off the netting and the plastic covering.


Then I set it in my Roaster Oven. At Thanksgiving and Christmas, the stores sell the large Roaster Ovens that have lids and you plug them in the wall. These are great, as you can cook in them and leave your oven free for baking.


I then added 20 cups of water. You want the water to come up a little more than 2/3 full in the oven. If you do not add enough water, it will just bake the turkey, but we actually want the turkey to cook in the liquid and absorb all the flavor.


I then added:

  • 3 T diced dehydrated onion
  • 1 T minced garlic (more or less to taste)
  • 2 flavor packets of Sazón with Coriander and Annatto (Orange)
  • 2 flavor packets of Sazón-It•Sazón Natural and Complete
  • 2 T of Knorr Tomato Bouillon with Chicken Flavor*
  • Salt and pepper to taste
  • 1 jar (1 lb. 10 oz.) Ragu® Traditional

*The Knorr Tomato Bouillon usually can be found in the Spanish section of the grocery store. I didn't even know it existed until a Spanish lady was teaching me how to make tamales and this is what she used. Wow! This stuff is like the Sazon Goya...really good stuff! Makes the food taste like you have slaved for hours..,


I put all the stuff in the water, stirred it a little, put the lid on, and set the oven for 375 degrees.

In about 3-4 hours, I will go and take the stuff out of the center of the turkey. I can't do it now as it is frozen, but by then it will have cooked enough to do so. I don't use the giblets, etc. so I will take it out of the paper and put it in the chicken scrap bucket.


About 2-3 hours later, the turkey meat will be falling off the bones and it will be so tender and have such an incredible flavor, you will never want to eat regular turkey again!!

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