Roasted turkey is a time-honored tradition at the holidays. Our GOYA® traditional turkey features Sazón GOYA® and GOYA Adobo for a perfectly seasoned, crisp skin and moist, tender, roasted turkey meat. Once you’ve tasted it, you will know that alchemy has been achieved and that this traditional turkey will be the star of any meal.

Serves 10

Prep time: 1 hour

Total time: 4 hours plus refrigeration over night

For the turkey:

1 turkey (10 – 12 lbs.)

GOYA® Adobo with Pepper, to taste

¼ cup GOYA Lemon Juice

3 packets Sazón GOYA with Coriander and Annatto

For the stuffing:

5 slices white bread, crust removed and cubed

¾ cup milk

½ cup apple sauce

¼ cup butter

1 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

1 packet GOYA Powdered Ham Bouillon

1 packet Sazón GOYA with Coriander and Annatto

For the gravy:

2 packets GOYA Powdered Chicken Bouillon, divided

¼ cup flour

¼ cup GOYA White Cooking Wine

For the turkey:
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.
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:
1. 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.
2. 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:
1. 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.
2. To serve, transfer stuffing to a serving bowl. Carve the turkey and serve with gravy.