For the turkey
For the stuffing
5
slices white bread, crust removed and cubed
¾ cup
milk
½ cup
apple sauce
¼ cup
butter
1 cup
large yellow onion, roughly chopped (about 2 cups)
1 lb.
ground beef
½ cup
GOYA® White Cooking Wine
½ cup
raisins
2
hard boiled eggs, roughly chopped
For the gravy
2 packets
GOYA® Powdered Chicken Flavored Bouillon, divided
¼ cup
flour
¼ cup
GOYA® White Cooking Wine
Goya Chef Carey Yorio shows us how to cook a roasted turkey a la Goya!.
For the turkey
Step 1
Rinse turkey and using paper towels, pat dry. Transfer turkey to a tray; sprinkle with Adobo, inside and out. Pour lemon juice over turkey. Using your hands, rub seasoning on turkey; cover with plastic wrap. Refrigerate overnight.
Step 2
Heat oven to 375°F. Using paper towels, pat turkey dry; season outside with two packets Sazón and inside with third packet. Using your hands, rub seasoning on and in turkey; set aside until room temperature, about 30 min.
For the stuffing
Step 3
In bowl, combine bread, milk and apple sauce. Set aside until milk is absorbed, about 10 min. Meanwhile, heat butter in skillet over medium heat. Add onions; cook, stirring occasionally until soft, 7 min. Add beef; season with Adobo; cook until brown, stirring occasionally and breaking up clumps with spoon, about 7 min. Add wine and raisins; cook until wine is evaporated, about 5 min. Add bread mixture, eggs, ham bouillon and Sazón to pan; cook, stirring occasionally until heated through, 5 min. Set stuffing aside until cool.
Step 4
Transfer turkey to rack set inside roasting pan. Using a large spoon, fill turkey cavity with cool stuffing. Tie legs together with kitchen twine; tuck wings behind back. Mix chicken bouillon with 2 cups of water; pour inside pan. Cook turkey, basting every 30 min., until thermometer inserted into the thigh, without touching the bone, reads 165ºF, 2 ½ - 3 hrs. Transfer turkey to cutting board, cover with foil; let sit 15 min. before carving.
For the gravy
Step 5
Meanwhile, place roasting pan on stove over medium-high heat; bring drippings to a boil. Add the flour; cook, stirring constantly, until smooth, thick and golden brown, 1 min. Add wine to pan; stir to remove stuck bits. Bring wine to a boil. Mix remaining chicken bouillon with 3½ cups water. Pour bouillon mixture into pan; bring to a boil, stirring occasionally. Using a strainer, strain gravy into medium saucepan. Bring gravy to a boil; season with Adobo, if desired.
Step 6
To serve, transfer stuffing to a serving bowl. Carve the turkey and serve with gravy.