Caja China Turkey Recipe Holiday Cooking With Latin Touch Food

CAJA CHINA TURKEY RECIPE: HOLIDAY COOKING WITH LATIN TOUCH

Steps:

• Place the turkey on top of the rack, breast down if cooking whole, or skin down if cooking split. Attach top rack using the 4 S-Hooks.
• Place turkey inside the caja china roaster, skin or breast down, (attach probe from wired thermometer or insert meat thermometer here should you have one).
• Cover your La Caja China style Roasting Box with the ash pan and charcoal grid.
• Add 15 lbs. of charcoal and light up.
• Once lit (20-25 minutes) spread the charcoal evenly over the charcoal grid of your caja china box.
• Cooking time starts now.
• After one hour, open the box by removing the complete set of ash pan and grid together and place it on top of the long handles.
• Now flip the turkey(s) over, skin or breast side up.
• After one hour (2nd hour) add 10 lbs. of charcoal.
• After one hour (3rd hour) add 10 lbs. of charcoal.
• Do not add any more charcoal; continue cooking the turkey until you reach the desired temperature reading on the thermometer of 175 f. Should you not have a thermometer, check the turkey after approximately 30 minutes. Cook until desired tenderness.
• Carve and enjoy with those you love most! (Added that last one myself.)

CUBAN TURKEY IN THE CAJA CHINA WITH SWEET AND SOUR PINEAPPLE MARMALADE

Steps:

• Pat the turkey dry with paper towels. Combine the rub ingredients in a small bowl and rub the turkey with the mixture on the inside and outside.
• Make the marinade: Put all the marinade ingredients in a blender and blend to combine. Fill an injector with the mixture and inject the turkey all over. It will plump with the fluid.
• Place the turkey, breast side down, in a disposable aluminum pan. Put the pan inside the Caja China box. Place the lid tray in position and build a charcoal fire in the tray (I use a chimney starter to make this easy). Roast the turkey in the box (no peeking!) for 1 1/2 hours, continuously adding charcoal as it burns out. You will use about 8 pounds of charcoal per hour.
• While the turkey is roasting, make the marmalade: In a medium saucepan over medium-high heat, whisk the orange juice, vinegar, 2 tablespoons water, and the brown sugar until the sugar dissolves. Add the pineapple, onion, and jalapeno. Bring to a low boil, then reduce the heat to a simmer. Simmer, stirring occasionally, until the mixture has thickened, about 15 to 30 minutes. Season to taste with salt and pepper.
• Carefully remove the lid from the Caja China (have a safe place to set it down, as the charcoal is still burning on top). Use the tongs to flip the turkey breast side up. Replace the lid and allow the turkey to roast for another 40 minutes, until the internal temperature of the thigh meat reaches at least 165 degrees. Remove the turkey and tent it with foil for 15 minutes. Slice and serve on buns if desired, with pan juices and pineapple marmalade.