Rum Mojo Roasted Turkey

servings: 12-14


1 14-18 lbs turkey

4 tbs butter, melted

6-8 whole carrots

1 cup water


2 cups white rum

2 medium onions diced

12 garlic cloves, minced

3 large tomatoes diced

3 tbs Worcestershire sauce

1 cup olive oil

4 bay leaves

1 cup lime juice

¼ cup lime zest

2 cups water

1 cup scallions, greens and light green parts, chopped

1 cup parsley, chopped

salt and pepper to taste


4 tbs butter melted

½ cup all-purpose flour

1 cup of juices released by turkey



Combine all the ingredients of the marinade in large pot or turkey marinade bag together with the turkey. Add 1-2 cups of salted water if the turkey is not submerged, so that it is fully covered. Cover the pot tightly and refrigerate overnight.


Pre-heat oven to 300°F.


Place the whole carrots at the bottom of a turkey roaster as to form a base for the turkey.


Remove turkey from the marinade and dry well. Place the turkey on top of the carrot bed and tuck in the wings. Tie the legs with butcher’s twine. Brush the skin with the melted butter. Cover the turkey with aluminum foil and cook for 2 hours, basting every 30 minutes. After 2 hours, raise the temperature to 350°F and cook for another 2-3 hours more, until the internal temperature reads 175°F degrees in the thickest part of the leg. If the turkey breast ever starts to look like its getting too dark, cover it with aluminum foil.


Remove the turkey from the oven and cover it loosely with the reserved foil. Let the turkey rest for 30 minutes before carving


While the turkey is cooking, begin to make the sauce. Melt the 4 tablespoons of butter in a nonstick skillet. Add the flour and stir to make a paste. Cook for 2 minutes. Place the paste in a small container and refrigerate.


Drain the vegetables from the marinade and discard the liquid. Place the vegetables in a sauce pan and cook over medium heat. Bring to a boil, then reduce the heat and cook for 30 minutes. Place in a blender and puree, set aside.


Place the juices of the turkey in a measuring cup and refrigerate while the turkey rests so that the fat separates and you can skim it with a ladle or spoon. The liquid should make 1 cup without the fat.


Combine 1 cup of the pureed vegetables with he juice of the turkey and heat over medium-high heat. Once boiling, add the prepared flour paste (flour/butter)and mix with a whisk to thicken the sauce, add 1 tablespoon of paste at a time until the sauce reaches the desired consistency, more or less 3-4 tablespoons. Season with salt and pepper and serve with the turkey.

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