Mojo Turkey Breast
Cook it outside for more space in the oven — plus more Thanksgiving ideas & tips!
Most years, I host Thanksgiving, and I love doing it. I admit to being a bit of a control freak; I like to make everything myself, for the most part. Occasionally I will let someone else bring something. I’m working on it!
As anyone who has been the designated cook for turkey day knows, the planning and execution of a meal like this is a bit of a game of Jenga. Or is it Tetris? Either way, it helps to be an experienced cook to successfully pull off this feast. Time management and space management are both key.
That’s why this week and next, I’ll be sharing some menu ideas, recipes, and strategies aimed at helping your big day go more smoothly, starting with today’s recipe for Mojo Turkey Breast.
This alternative to a traditional Thanksgiving turkey is designed to be cooked outside to give you extra space in the oven, though you could absolutely oven roast it, too. It’s perfect if you’re having a small gathering and don’t want to mess with a whole bird. It can also be used to give you extra white meat in addition to a whole turkey.
But before we get into the details of this tasty turkey breast, I have a few tips for you to consider in the days and weeks leading up to Thanksgiving.
Tip #1: Make ahead as much as possible
I’ve shared menu planning ideas for Thanksgiving before, but no matter what you decide to make, here’s my top tip: anything that can be made ahead should be made ahead. Leaving too much for the last minute can be disastrous. The more you make ahead, the more space you’ll have in your fridge, for one thing. A zip-top bag of prepped Brussels sprouts takes up a lot less space than a giant stalk of them, for example. The same goes for just about any vegetable-based side dish. Prep, prep, prep. As you prep ahead, you’re taking care of a lot of cleanup in advance, too.
One thing I highly recommend making ahead of time — and I will keep reminding you of this every year — is the gravy. I think it’s very hard to make a good gravy at the last minute from pan drippings. It's just too hectic in the kitchen at that time. Too hard to concentrate, and what if you end up with a roasting pan full of liquid instead of the deep, dark fond you need to make a good gravy? Click here to get the full lowdown on my make-ahead gravy, including the recipe. You won’t be sorry.
It’s not too early to start on this now! Most stores start stocking turkey parts this time of year, but if not, ask the butcher in your supermarket to order them. I was having a little trouble finding the parts I needed for recipe development out here in Long Island, but I’m working a few weeks ahead of you! I checked my Whole Foods in NYC the other day, and the butcher’s case was loaded with every part of the turkey, including backs, which are great for making the stock, which is the backbone (hehe) of the gravy.
Tip #2: Have a strategy for space management
This can be tricky, especially if you only have one oven. But it’s important to keep your oven space in mind when planning your menu. Plan to have some dishes that are stovetop only, or that can be reheated in the microwave — like, say, mashed potatoes in a ceramic baking dish.
In an ideal world, you’ve got two ovens, one for cooking the turkey and then the other for juggling side dishes. When the turkey comes out for its pre-carving rest, everything goes in to heat or to keep warm.
I really like something fresh on the plate, and so do my guests, so I’m a big proponent of some kind of salad, kale being my top choice. This recipe doesn’t take up oven space and can be made ahead, as it gets better as it sits. Perfect. You might also consider a make-ahead green-bean salad that can be served at room temperature instead of cooked green beans that need to be kept warm.
If you are really stuck for space, consider outdoor cooking methods for the bird itself. Every year that I have hosted, I have cooked one turkey in the oven and another on my Traeger grill. Everyone gets very excited about the grilled turkey, which I usually coat with spices.
A Traeger, or other pellet grill, is the ideal helper on Thanksgiving, since it really is essentially an outdoor oven. It’s easy to control the temperature, so much so that you could even bake a pie or a crumble inside, or use it to heat side dishes.
You could cook a spatchcocked turkey either on a Weber charcoal grill set up for indirect cooking or on a Traeger. And don’t think you have to keep the turkey whole if you’re going the spatchcock direction. Halving it down the center will make things easier to handle, especially on any kind of grill. Then you can just carve in the kitchen and arrange everything nicely on a platter.
A turkey recipe to try
This brings me back to today’s Mojo Turkey Breast, which I cook on the grill.
The mojo marinade is based on the classic Cuban pork marinade, and it makes a very tasty and easy turkey breast with different — dare I say, more exciting — flavors. Even if you have traditionalists at your table, you might be surprised by how welcome something new is. The marinade is loaded with garlic and gets a nice dose of acidity from orange and lime juices. Cumin and oregano add aromatic notes.
It’s best to marinate the turkey breast for at least one day, but if you want to get ahead, marinating for two days is fine, too.
This is a good anytime recipe for turkey lovers like me. I often cook a turkey breast to have some easy protein on hand for sandwiches and salads.
I plan to share another turkey recipe and more Thanksgiving ideas next week, so stay tuned! But for now, I’ll leave you with this clip from Eat Pray Love. Watch to the very end to see the big turkey reveal! (And Heart of Gold.)
I was the food stylist on the film, and this clip showcases one of the most memorable Thanksgiving meals I’ve ever prepared. What you don’t see in that picturesque shot of the drive to the country house is me and my food truck in the driveway, loaded with about 20 turkeys (just in case!). I had to cook them in a wholly inadequate and tiny oven. But I’m happy with how it turned out, and thankful for the memories!
Please let me know in the comments if you have any questions about menu planning, or about cooking the turkey outside!
More Thanksgiving recipes!
Check out these make-ahead and space-saving recipes from the Susanality archives, plus another whole-turkey alternative that’s been popular with readers in the past. Keep an eye out for a round-up of my favorite Thanksgiving desserts in next week’s newsletter.
Brown Turkey Stock and Rich Mushroom Gravy
Start the stock this week for one less thing to worry about on the big day.
Kale and Apple Salad
This fresh and delicious salad can be prepped completely ahead of the holiday and requires no oven time.
Braised Turkey Thighs, Osso Buco Style
Another alternative to a big bird, this is kind of like turkey and gravy all in one pot.
