Name: Cuban Turkey in the Caja China with Sweet and Sour Pineapple Marmalade
Yield: Serves 10
Cuisine: Cuban
Ingredients: 2 teaspoons garlic powder; 2 teaspoons ground cumin; 1 tablespoon kosher salt; 2 teaspoons onion powder; 1 (14-pound/6.3-kg) turkey, giblets and neck removed; 2 cups (330 g) chopped pineapple; 1 cup (240 ml) pineapple juice; 2 teaspoons dried oregano; Salt and freshly ground black pepper; 12–14 buns (optional); 1 jalapeño, minced; 2 teaspoons freshly ground black pepper; ½ cup (120 ml) fresh lime juice; ½ cup (120 ml) fresh orange juice; 2 tablespoons kosher salt; ¼ cup (60 ml) olive oil; 3 tablespoons brown sugar; 2 tablespoons minced red onion; 2 tablespoons Worcestershire sauce; ¼ cup (60 ml) white wine vinegar

Preparation info

Serves
10

Difficulty
Easy

Appears in

Endless Summer Cookbook

By Katie Lee

Published 2015

About

OK, if you haven’t heard of the Caja China, get familiar. Do not pass go, do not collect $200, go directly to Google. These things are like magic boxes; they could not be easier to use and food typically cooks faster. A turkey, a pork butt, chickens, a whole pig—whatever goes in comes out with insanely crispy skin and unbelievably moist, fall-apart meat. I cannot explain how this happens, but it is as if a magician has waved a magic wand.

For this turkey, I make a marinade very simi