Creole-Style Roast Guanajo: A Perfect Cuban Dish for Celebrations.

 

Roast Guanajo: Traditional Creole Recipe

Roast guanajo, also known as Creole turkey, is one of those delights that can’t be missing from the most authentic Cuban banquets. Its juicy meat, seasoned with spices and bitter orange juice, becomes the star of celebrations and memorable gatherings.

🦃 Ingredients:

  • 1 medium guanajo (turkey)
  • 10 garlic cloves
  • 1 teaspoon black pepper
  • 1 teaspoon dried oregano
  • ½ teaspoon cumin
  • 1 tablespoon salt
  • 1 cup bitter orange juice (preferably fresh)
  • 1 teaspoon annatto
  • 3 tablespoons pork lard

 

 

🥣 How to Prepare the Seasoning:

Place the garlic, oregano, pepper, cumin, salt, and bitter orange juice in a blender. Blend everything until you achieve a smooth, flavorful emulsion. Transfer the liquid to a separate container.

🧴 Marinating the Guanajo:

With the guanajo clean and very dry, place it skin-side up in a large container. Inject the seasoning using a large syringe, distributing it through the breasts, thighs, and the entire internal cavity.

Add the annatto to the remaining marinade and mix well. Using a brush, coat the entire exterior of the guanajo to give it a golden and appealing color. Cover well with plastic wrap and let it marinate in the refrigerator for at least 12 hours.

🔥 Oven Cooking:

Remove the guanajo from the refrigerator and let it rest at room temperature for 30 minutes. Meanwhile, preheat the oven to 325°F (163°C).

Place the bird on a rack inside a roasting pan to prevent it from touching the bottom. Put it in the oven uncovered for 3 hours. After that time, check the internal temperature: 165°F (74°C) in the breast and 185°F (85°C) in the thighs. If it hasn’t reached those numbers yet, continue cooking for 30 to 40 more minutes.

When it’s ready, turn off the oven and let the guanajo rest for 10 minutes before carving.

ℹ️ Additional Information:

  • Servings: 10
  • Prep time: 30 minutes
  • Marinating: 12 hours
  • Cooking: 3 hours and 40 minutes
  • Resting: 10 minutes
  • Category: Meats
  • Cuisine: Cuban

💡 Creole Tip:

This roast guanajo is wonderful when served with Cuban congrí, yuca with Cuban mojo, and a fresh avocado salad. A festive menu worthy of applause!

Did you give this guanajo a try? Share your version in the comments. We’d love to know how it turned out and what you served it with!

🏷️ Tags: Cuban roast guanajo, creole recipe, baked turkey, bitter orange, annatto, Cuban festive dishes, traditional cuisine

For the Spanish version, visit: Guanajo Asado a la Criolla.