Turkey Cuban Recipes

Steps:

• Mix 1/2 cup mayonnaise and chili sauce in small bowl. Mix 1/2 cup mayonnaise, mint, and next 4 ingredients in another small bowl.
• Spread chili mayonnaise over cut sides of bread. Top each bottom half of bread with 1 cheese slice, ham slices, and 1 turkey slice. Sprinkle turkey with salt and pepper. Spoon mint mayonnaise over turkey. Top with remaining cheese and top halves of bread.
• Working in batches, melt 2 tablespoons butter in large griddle over medium heat. Add 3 sandwiches; top with piece of foil. Place 13x9x2-inch metal pan atop sandwiches. Fill pan with 6 to 8 pounds of canned goods and cook until bread is golden brown, about 4 minutes. Remove pan with weights and foil. Transfer sandwiches to work surface. Melt 1 tablespoon butter in griddle. Turn sandwiches over onto griddle. Replace foil and pan with weights. Continue cooking until cheese melts and sandwiches are golden brown on second side, about 4 minutes. Repeat with remaining butter and sandwiches. Cut in half; serve.

Steps:

• Spray cold grate of outdoor gas grill with cooking spray. Prepare grill for medium indirect heat.
• Remove turkey from package. Dry with paper towels. Discard gravy packet or refrigerate for another use (within 2 - 3 days). Lift string netting and shift position on roast for easier removal after cooking. Cut small slits, at least 1 inch apart, over entire surface of turkey. Insert 1 garlic slice into each slit. Brush turkey with oil.
• Combine cumin, salt and pepper. Sprinkle over turkey.
• Place turkey on grill grate over drip pan. Cover grill with lid. Grill 1 1/4 to 1-3/4 hours, or until meat thermometer reaches 170 degrees F when inserted into center of roast. Remove from grill. Let stand 10 minutes.
• Remove string netting. Cut half of the turkey into six 1/8-inch-thick slices. Set aside. Refrigerate unsliced turkey for another use.
• Cut each bread loaf lengthwise in half. Then, cut each into 3 pieces (for 6 sandwiches). Spread the bottom half of each section with 2 teaspoons mustard. Top with the sliced turkey, ham, cheese and pickles. Cover with tops of bread loaves. Press sandwiches with hands to flatten. Tightly wrap individually in aluminum foil.
• Place wrapped sandwiches on grill grate. Top each with heavy iron skillet or brick. Grill 3 to 5 minutes on each side, or until heated through.
• Serve sandwiches warm, wrapped in aluminum foil.

Steps:

• Heat 1 tablespoon olive oil in a large skillet over medium-high heat and stir in the ground turkey. Cook and stir until the turkey is crumbly, evenly browned, and no longer pink. Remove the turkey and drain and discard any excess grease.
• Heat 1 1/2 teaspoons olive oil in the skillet over medium heat. Add the onions, bell pepper, garlic, and bay leaves; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the cooked turkey, wine, tomato sauce, olives, raisins, black beans, olive brine, capers, cayenne, and cumin. Simmer about 15 minutes.

Steps:

• Rinse turkey well in cold water and pat very dry with paper towels.
• Make the marinade: Combine garlic, cumin, salt and pepper in a large mixing bowl and mash the mixture together with the back of a kitchen spoon to make a kind of paste. Stir sour orange juice (or orange and lime juices) and oil into the paste and whisk to combine. Add oregano leaves and mix again. Reserve 1/2 cup of marinade and put aside.
• Put turkey in a roasting pan that can fit in the refrigerator and cover with remaining marinade, making sure to get a lot of it into the turkey's open cavity. Cover and refrigerate overnight, or for at least a few hours. Baste a few times with marinade.
• When ready to cook, heat oven to 450 degrees. Remove turkey from marinade and place on a clean cutting board. Discard marinade and clean roasting pan well. Return turkey to roasting pan, tuck the tips of the wings under the bird and shower it with salt and pepper. Place orange, lime and onion quarters in the turkey's cavity, then truss its legs together with cotton string. Roast turkey, uncovered, in the oven for 30 minutes.
• Reduce oven heat to 325 degrees. Baste turkey with pan juices, and add remaining marinade to the pan. Continue roasting turkey, basting every 30 minutes and tenting it with foil if the skin is turning too dark, until an instant-read thermometer inserted into the thickest part of the thigh without touching bone registers 165 degrees, approximately 2 hours 45 minutes to 3 hours more. Transfer to a cutting board or platter and allow to rest at least 30 minutes before carving.

Steps:

• Whisk together the Dijonnaise and cranberry relish in a small bowl and season with salt and pepper.
• Put the bread on a flat surface and spread each slice with some of the Dijonnaise mixture. Top 2 of the slices of bread with 1 slice of the cheese, ham, turkey another slice of cheese and pickles (in that order). Cover with the remaining bread, Dijonnaise side down.
• Heat a hot skillet over medium heat or a panini press. Wrap a brick in heavy duty aluminum foil (if not using a panini press).
• Spread 1 tablespoon of the mayonnaise on the top of each sandwich and add to the skillet, if using, or in a panini press, mayonnaise side down. Put the brick on top of the sandwiches and cook until the bottom is golden brown, about 2 minutes. Remove the brick, spread the top of the sandwiches with the remaining mayonnaise, turn over, and return the brick to the sandwiches. Cook until the bottom is golden brown and the cheese has melted, about 2 minutes longer. Cut in half, transfer to serving plates and serve warm.