When I was little and living in New York, a family from Puerto Rico watched me after school until my mom was done with work. I remember that the mother, Rosario, used to make the most amazing food. I used to sit in their living room after school, watching Gilligan’s Island reruns and letting the most amazing aromas fill my little nostrils. While I never knew what she was making, or how she made it, I do remember watching her poke her fingers into slabs of meat and sticking seasonings in the holes she made.
Recently, the hubby and I were brainstorming a new way to prepare the Quorn Turkey Roast for our Christmas dinner and I suddenly flashed back to the way that Rosario prepared her meat. Upon doing some research, I found out that she was preparing a very traditional “Pernil” (Pork). I found some recipes and drew from each of them to come up with the below recipe. What resulted is easily my best turkey recipe to date – my husband said that it tasted the closest to the real thing yet (although much better IMHO). So here it is!
Pernil-style Quorn Vegetarian Turkey Roast
** You should plan on doing the marinade part the night before the cooking at the soonest, but ideally a full day before the cooking of the roast.
1 Quorn Turkey Roast (defrosted)
3 cloves of garlic
2 Tbs white balsamic vinegar
2 Tbs olive oil
1 tsp basil
1 tsp oregano
1 tsp rosemary
1 tsp thyme
1/2 cup of butter or butter alternative
Start by cutting the very end off of both sides of the turkey, so that it is flat on either side. Then cut it in half. From there, make several slits on every side of the turkey, and then stick your pinky finger in there to make the slits bigger (in the picture I am using my pointer finger, but I found that it caused tearing along the edges).
From there, take bits of the garlic paste and push it into the holes
Once you have filled all of the holes (yes, I totally giggled when I typed that – I will always have the humor of a 13 year old boy), take the leftover vinegar/oil and rub it all over the turkey. Then put them in saran wrap or a plastic baggie to sit. Let it sit for at least 8 hours, preferably longer. The longer you let it sit, the better. It will look like this when it is ready to sit:
Once you are ready to cook it, preheat the oven to 350 degrees. From there take tin foil and wrap it lengthwise up the sides of each half of the roast. Take your 1/2 cup of butter or butter alternative and slather it all on top of the turkey. It will look like this:
Put it in the oven and bake at 350 for 10 minutes. Then crank the oven to “broil” and broil until the edges are brown (about 5-7 minutes). Keep checking to make sure it has not burned. Once done, take out and cut into slices. In the aluminum there will be an amazing, aromatic, butter sauce left in the foil. Pour this over the slices. I have included a picture below. This recipe is the recipe on the left – I will post the recipe for the turkey on the right next 🙂
This pic is TERRIBLE, but it’s the only one I could find. My hands were shaky with excitement for some Quorn delicious-ness.