Spit-Roasted Turkey Adobo

Here’s a adobo-marinated, mojo-sauced, Latino-inflected bird from Miami that broke me out of my New England mindset—cooked by a method that may not yet be in your repertory: spit-roasting on the grill.
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Yield: 4 to 6 servings

Spit-Roasted Turkey Adobo

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Get the entire recipe at http://barbecuebible.com/recipe/turkey-adobo/#.UoaJF5RbVt-

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Here's what you'll nee to get started.

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Cleaning out the bird.

Spit-Roasted Turkey Adobo

barbecuebible.com

1 8-pound turkey or 6- to 7-pound whole turkey breast

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4 tablespoons salted butter, melted

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For Mojo sauce: 1 cup extra-virgin olive oil

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For Mojo sauce: 1/2 cup fresh lime juice

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For Mojo sauce: 1/2 cup fresh orange juice

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Garlic cloves. For adobo marinade: 8 cloves, peeled and rough chopped. For Mojo sauce: 12 cloves, peeled and thinly sliced crosswise.

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For adobo marinade: 2 teaspoons salt, plus more for seasoning

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Ground cumin. For adobo marinade: 1 teaspoon. For Mojo sauce: 1 teaspoon.

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Dried ground oregano. For adobo marinade: 1 teaspoon. For Mojo sauce: 1 teaspoon.

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Freshly ground black pepper. For adobo marinade: 1 teaspoon, plus more for seasoning. For Mojo sauce: 1 teaspoon

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Chopped fresh cilantro. For adobo marinade: 3 tablespoons. For Mojo sauce: 1/2 cup

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For adobo marinade: 1 cup sour orange juice (naranja agria) OR 1/2 cup fresh lime juice plus 1/2 cup fresh orange juice

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