Best Turkey Cuban Recipes

GRILLED TURKEY CUBAN SANDWICHES

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.

ELENA RUZ SANDWICH (CUBAN TURKEY SANDWICH)

Steps:

• Spread 1 slice of toasted white bread generously with cream cheese and the other slice with the strawberry preserves.
• Place the turkey slices in the middle, close and ENJOY!

GRILLED TURKEY CUBAN SANDWICHES

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.

CUBAN TURKEY IN THE CAJA CHINA WITH SWEET AND SOUR PINEAPPLE MARMALADE

Steps:

• Pat the turkey dry with paper towels. Combine the rub ingredients in a small bowl and rub the turkey with the mixture on the inside and outside.
• Make the marinade: Put all the marinade ingredients in a blender and blend to combine. Fill an injector with the mixture and inject the turkey all over. It will plump with the fluid.
• Place the turkey, breast side down, in a disposable aluminum pan. Put the pan inside the Caja China box. Place the lid tray in position and build a charcoal fire in the tray (I use a chimney starter to make this easy). Roast the turkey in the box (no peeking!) for 1 1/2 hours, continuously adding charcoal as it burns out. You will use about 8 pounds of charcoal per hour.
• While the turkey is roasting, make the marmalade: In a medium saucepan over medium-high heat, whisk the orange juice, vinegar, 2 tablespoons water, and the brown sugar until the sugar dissolves. Add the pineapple, onion, and jalapeno. Bring to a low boil, then reduce the heat to a simmer. Simmer, stirring occasionally, until the mixture has thickened, about 15 to 30 minutes. Season to taste with salt and pepper.
• Carefully remove the lid from the Caja China (have a safe place to set it down, as the charcoal is still burning on top). Use the tongs to flip the turkey breast side up. Replace the lid and allow the turkey to roast for another 40 minutes, until the internal temperature of the thigh meat reaches at least 165 degrees. Remove the turkey and tent it with foil for 15 minutes. Slice and serve on buns if desired, with pan juices and pineapple marmalade.

TURKEY CUBAN

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.

PULLED CUBAN CHICKEN WRAPS AND CHEESE FRIES WITH TURKEY BACON

Steps:

• Preheat oven to 375 degrees F.
• Arrange potatoes on a large, foil-lined baking sheet. Top with cheese and bacon pieces. Bake 8 to 10 minutes, until cheese melts. Using two forks, pull chicken apart into shreds. Set aside.
• Heat oil in a large skillet over medium heat. Add onions and saute 3 minutes, until soft. Add chicken and salsa and bring to a simmer. Remove from heat and stir in ranch dip.
• Arrange tortillas on a flat surface. Top with chicken mixture and roll up. Serve with cheese fries on the side.

CUBAN TURKEY BREAST

Steps:

• 1. Put all ingredients (except turkey & bacon) in a blender or food processor and blend well.
• 2. Marinate turkey breast(s) , in this mixture overnight (in the refrigerator) I use a deep bowl so the breast(s)are covered. * Nets on the breasts should remain during marinating and baking steps to hold breasts together.
• 3. Place marinated turkey breast(s) along with the marinade in a baking dish. Place thick sliced bacon over breast(s) before baking to prevent burning. The bacon also adds flavor to the sauce.
• 4. Bake, uncovered, in preheated 325 degree oven. How long will depend on the size of the breast(s). Anywhere from 1 1/2 -3 hrs. I always use a meat thermometer to test...it should read 165 degrees.
• 5. When turkey breast(s) is done, remove nets and place marinade in a saucepan, bring to a boil for several minutes and then simmer for 1 hour to reduce. This can be served with the sliced breast(s).

CUBAN-STYLE HAM & TURKEY SANDWICHES

Steps:

• Spread bread with mustard; fill with all remaining ingredients except butter.
• Cut into 4 pieces.
• Melt butter in large skillet on medium-high heat. Add sandwiches; cook 4 to 6 min. on each side or until cheese is melted and each sandwich is golden brown on both sides, occasionally pressing sandwiches with back of spatula to flatten slightly.

CUBAN-STYLE HAM & TURKEY SANDWICHES

Steps:

• Spread bread with mustard; fill with all remaining ingredients except butter.
• Cut into 4 pieces.
• Melt butter in large skillet on medium-high heat. Add sandwiches; cook 4 to 6 min. on each side or until cheese is melted and each sandwich is golden brown on both sides, occasionally pressing sandwiches with back of spatula to flatten slightly.

CUBAN-INSPIRED CHORIZO TURKEY BURGERS

Steps:

• In a bowl, add ground turkey, chorizo, garlic, onion, Worcestershire sauce, paprika, cumin, oregano, salt, and pepper. Mix until well combined. Place in the fridge for 10 minutes. You can also do this the day before.
• Preheat oven to 450 degrees F. In a bowl, toss together shoestring potatoes, paprika, salt and pepper. Transfer shoestring potatoes to a lined baking sheet. Bake for 15-20 minutes or until golden brown. Careful not to burn. Set aside.
• In the meantime, make the guava BBQ sauce. In a small saucepan, combine the guava paste with the vinegar, rum, tomato paste, lime juice, soy sauce, Worcestershire sauce, garlic and water and bring to a boil. Simmer over low heat, stirring occasionally, until reduced, about 15 minutes. Season the sauce with salt and pepper. Set aside.
• Remove chorizo turkey burger mixture from fridge. Form into 4 patties. In a hot skillet, add olive oil. Cook patties, over medium-high heat, until browned about 3 minutes. Reduce heat to medium-low and cook for about 5-6 minutes on each side, until they are all cooked through. Melt a slice of gruyere on top of each patty.
• Serve chorizo turkey burgers immediately on toasted hamburger buns with guava BBQ sauce and shoestring potatoes. Enjoy!

MICHAEL'S CUBAN BLACK BEAN & TURKEY SAUSAGE SOUP

Steps:

• Start with 1 pound of preferably black beans dried (whole foods organic) Soak the beans overnight in 8 cups of room temperature water. Cooking the beans: After soaking the beans overnight, place them in a large pot and cover with water about halfway full. Add 1 teaspoon chili powder 1/4 teaspoon chipotle chili powder 1/4 teaspoon ancho chili pepper, 1/2 teaspoon no salt sodium free substitute, 1 -1/2 tablespoon Goya adobo all-purpose seasoning with pepper, 1/4 teaspoon ground cinnamon, 1 teaspoon garlic powder, 1 bay leaf, 1/2 teaspoon dried cilantro leaves, 2 packets Splenda, 20 shakes of ground pepper, 1/4 teaspoon cayenne pepper, 1/4 teaspoon McCormick Spicy Salt-free seasoning and a pinch of oregano. Bring to boil then reduce to simmer covered at low heat for 2 hours Add to crockpot: 1 20 oz. can of Hunts tomato sauce 2 10 oz. cans Rotel diced tomatoes and green chilies 1 15 oz. can of crushed peeled tomatoes, 2 tablespoons peanut butter 2 tablespoons mild and creamy Grey Poupon Dijon mustard 2 tablespoons white vinegar, Add beans. Add 4 cloves fresh minced garlic 1 package Butterball Hardwood Smoked Turkey sausage 2 teaspoons chili powder 1/2 teaspoon oregano, 1 (more) bay leaf 32 oz. Fat-free chicken broth 1 whole onion, chopped (or substitute frozen chopped) 2 whole green pepper mix (or substitute frozen chopped) 1/4 teaspoon cumin 2 tablespoons agave nectar light 3 packets Splenda 3 tablespoons tawny port Slow cook on high to medium in a crockpot for 6-8 hours.