Dominican-Style Pernil-Infused Turkey
A turkey inspired by Dominican pernil—deeply seasoned with garlic, sour orange, oregano, and bitter spice—slow-roasted until the skin shatters and the meat drips with mojo.
Ingredients
For the Turkey
- 1 whole turkey 12-14 lbs, patted dry
- 1/4 cup kosher salt
- 2 tsp ground black pepper
Pernil-Style Wet Rub (Adobo Dominicano)
- 15 garlic cloves
- 3 tbsp Dominican oregano or Mediterranean oregano in a pinch
- 1/2 cup olive oil
- 1 tbsp ground coriander
- 1 tbsp ground cumin
- 1 tbsp smoked paprika
- 2 tbsp soy sauce
- 2 tbsp white vinegar
- 1 cup sour orange juice or 1/2 orange + 1/2 grapefruit + 1/4 lime mix
- 3 tbsp kosher salt
Mojo Drizzle
- 1/2 cup sour orange juice
- 6 garlic cloves shaved thin
- 1/4 cup olive oil
- 1 tsp crushed red pepper
- salt to taste
Instructions
Dry Brine (12-24 hours)
- Rub the turkey inside and out with salt and pepper. Refrigerate uncovered.
Make the Wet Rub
- Blend all rub ingredients into a thick paste. Lift the turkey skin gently and massage the mixture deep into the breast, thighs, and legs.
Roast
- Preheat oven to 450°F
- Roast turkey breast-side up for 25 minutes to blister skin
- Lower heat to 325°F and roast until the thickets thigh reads 165°F (about 3 hours total).
Finish With Mojo
- Heat olive oil until shimmering, then pour over garlic to lightly fry. Add sour orange and red pepper. Spoon hot mojo over carved turkey.
Notes
Bright, garlicky, citrus-heavy, herbaceous, deeply savory.A combination of naranja agria, Dominican oregano, and a pernil-style wet rub creates a turkey that tastes like the Caribbean without overpowering the classic holiday profile.
