I think this is one of the best turkey breasts I've ever had; it's reportedly part of the Ceia de Natal, or Brazilian Christmas turkey feast. Although a whole turkey is actually used, I just used a turkey breast, about 8 lbs., and used light Puerto Rican rum instead of the traditional Cachaca. It's one of those thing where you keep sneaking into the refrigerator for one more piece... prep time includes marinating overnight.
- add 1 cup chopped parsley
- add 1 (12 lb) turkey (or, I used a 8 to 9 lb. turkey breast - NOT a turkey roast, though)
- add 1/4 cup grated lime zest (just the green part)
- add 6 cloves garlic
- add 1/2 cup olive oil
- add 1/2 cup chopped green onions
- add 1 cup fresh lime juice
- add 2 bay leaves
- add 2 onions
- add 2 cups water
- add 2 cups light rum (to be traditional, use Brazilian Cachaca)
- add 4 ripe tomatoes
- Place turkey (or turkey breast) and all other ingredients in a large oven roasting bag, seal tightly with no air and place in a large dish in the refrigerator to marinate overnight (actually, mine marinated for nearly 2 days--).
- When ready to cook, preheat oven to 425 degrees F.
- Remove turkey from marinade and place in a large roasting pan.
- In a strainer, drain liquid from the vegetables and seasonings; place vegetables and seasonings in the turkey cavity.
- Roast, covered with foil, for 30 minutes at 425 degrees; reduce oven temperature to 350 degrees and roast about another 3 to 3-1/2 hours (for turkey breast; for a whole turkey, adjust your time accordingly), basting periodically.
- Uncover the last 30 minutes or so for browning of the turkey.
- Makes the most excellent turkey sandwiches--.