The La Caja China Roasting Box is the most unique, time saving, and delicious method of roasting you will ever come across.
The uniqueness of the product, however, causes many new owners to struggle with just how and what to cook in their new La Caja China roasters. People often wonder how to roast a pig, how to bbq ribs and how to cook a stuffed turkey.
Cook a Stuffed Turkey
Now, let us share with you a famous recipe for “Cuban Stuffed Turkey.” Here are all the stuff you will need:
3 12-14 lb. turkeys; 24 tbsp unsalted butter, fresh ground pepper and salt. The ingredients for the marinade are: 3 garlic heads, peeled; 3 C sour orange juice; 3 tsp black pepper; 4 1/2 tsp ground cumin, 6 tsp dried oregano, 3 tbs salt.
How to Roast Turkey
To begin this dish, you want to begin by carefully separating the skin from the turkey and seasoning the turkey cavity with salt and pepper. Mash the garlic and salt in a mortar to make a paste. Add pepper, cumin, oregano, and all of the lime juice or sour orange juice and puree.
Then add 3 tablespoons marinade to the main cavity and 1 tbsp to the neck cavity. Put the rest under the skin, working over a pan to catch any runoff. The turkey should be marinated overnight, turning multiple times if possible. Cut the butter into thin slices, placing half under the skin and melting the rest.
Now, place turkeys on your La Caja China Roasting Box, breast side down. Brush the skin with some melted butter, and pour rest of butter and marinade over the turkeys. Tent foil loosely over each turkey.
Cover your box with the ash pan and charcoal grid. Add 20 lbs. of charcoal and light. Once lit (about 20 minutes) spread the charcoal evenly over the grid on your pig roaster.
Cooking time starts now. After an hour, add 10 lbs. of charcoal to your roaster. After about 1 1/2 hours, open your La Caja China and baste the bird with the stock inside the pan to ensure the right tenderness.
After one more hour (the third), add 10 more lbs. of charcoal. Continue cooking the turkey until reaching the desired temperature of 175 f. Allow 30 minutes before carving and serving.