El Sazón Cocina & Tragos Recipe

Brine (overnight)

In a large pot or container, combine 4 liters water, 1 cup kosher salt, 1 cup brown sugar, 1 cup fresh orange juice, 6 crushed garlic cloves, 4 bay leaves and 1 tablespoon peppercorns. Stir until salt and sugar dissolve. Submerge the turkey in the brine, weight it if necessary, and refrigerate 8–16 hours. Remove turkey from brine, discard brine, and pat turkey very dry with paper towels.

Prepare butter rub

In a bowl, combine 1 cup softened unsalted butter, 2 tablespoons olive oil, 1 tablespoon fresh orange zest, 2 teaspoons chopped thyme, 1 tablespoon chopped oregano, 4 minced garlic cloves, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, and 1 teaspoon freshly ground black pepper. Mix until smooth.

Season and truss

Preheat oven to 325°F (165°C). Gently loosen the skin over the turkey breast and smear half of the butter mixture directly under the skin over the breast meat. Rub the remaining butter all over the turkey outside. Season cavity lightly with salt and pepper. Truss the legs and tuck wingtips under the body.

Roast

Place the turkey on a rack in a roasting pan breast-side up. Pour 2 cups chicken or turkey stock into the pan. Roast in the preheated oven until internal temperature reaches 165°F (74°C) at the thickest part of the breast and 175°F (80°C) at the thigh — roughly 3 to 3.5 hours for a 10–12 lb turkey (estimate 13–15 minutes per pound). Baste every 45 minutes with pan juices.

Make Zacapa rum glaze

While turkey roasts in the last 30 minutes, combine 1 cup Zacapa rum, 1 tablespoon honey, 1/2 cup orange juice and 1 teaspoon finely chopped chipotle in adobo (optional) in a small saucepan. Simmer over medium heat until slightly reduced and syrupy, about 8–12 minutes. Taste and add a pinch of salt if needed.

Glaze and finish

With 25–30 minutes remaining, brush the glaze over the turkey every 8–10 minutes to build a shiny coating. Continue roasting until the proper internal temperatures are reached. Remove turkey from oven and tent loosely with foil. Let rest 20–30 minutes before carving so juices redistribute.

Optional gravy

If you want gravy, reserve pan drippings, skim off excess fat, add reserved giblets and 2 cups beef or turkey stock, simmer and strain, then whisk in a beurre manié (butter + flour) to thicken to desired consistency. Season to taste.

Prepare chiles and make marinade

Toast 4 guajillo and 2 ancho chiles in a dry skillet over medium heat for 30–60 seconds per side until fragrant but not burnt. Remove seeds and stems. Soak toasted chiles in 1 cup hot water for 20 minutes until softened. In a blender, combine soaked chiles with 1 tablespoon chipotle in adobo, 6 garlic cloves, 1/2 cup white or apple cider vinegar, 2 tablespoons tomato paste, 2 teaspoons ground cumin, 1 tablespoon dried oregano, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground cloves and 1 cup beef broth. Blend until smooth to form a thick marinade. Strain if desired for a smoother sauce.

Marinate prime rib

Place the 4–5 lb prime rib roast in a large tray or heavy-duty zip-top bag. Pour the chile marinade over the roast, turning to coat completely. Add 2 bay leaves, 2 teaspoons kosher salt and 1 teaspoon black pepper. Refrigerate at least 8 hours or preferably overnight, turning once to redistribute marinade.

Sear and braise

Preheat oven to 325°F (165°C). Remove roast from refrigerator 30 minutes before cooking. Heat 2 tablespoons olive oil in a large ovenproof Dutch oven over medium-high heat. Sear the roast on all sides until deeply browned, 3–4 minutes per side. Pour the remaining marinade and 1 cup beef broth into the pot with the roast (add more broth to come halfway up the roast if needed). Add remaining bay leaf. Cover and transfer to the oven.

Braise until tender

Braise the roast in the oven until internal temperature reaches 125–130°F (52–54°C) for medium-rare or 135°F (57°C) for medium, typically 1.5–2.5 hours depending on size. For a more traditional birria fall-apart texture, cook longer at lower temperature (300°F / 150°C) until fork-tender, 3–4 hours. Every 45–60 minutes, baste with braising liquid.

Rest and slice

Remove the roast from the oven and let it rest, covered loosely with foil, for 15–20 minutes. Reserve braising liquid — skim off fat and reduce on the stove if you want a concentrated jus. Slice prime rib against the grain for best tenderness or shred if cooked to fall-apart texture.

Serve birria-style

Serve slices or shredded beef with warm corn tortillas, pickled red onions, chopped cilantro, crumbled queso fresco, and lime wedges. Spoon some of the reduced braising jus (consomé) over meat or use as a dipping sauce.

Warm tortillas and assemble

Warm corn tortillas on a dry skillet over medium heat 20–30 seconds per side until pliable. Keep wrapped in a clean towel to stay warm.

Plate sides

Reheat Mexican rice and refried beans to serving temperature. Arrange sliced avocados, pickled red onions, crumbled queso fresco, and chopped cilantro in bowls for guests to garnish plates or tacos. Offer lime wedges alongside.

Serving suggestion

For a holiday feast, carve the glazed turkey on a large platter and place sliced birria prime rib nearby with small bowls of consomé for dipping. Provide tortillas and sides so guests can choose carved turkey or birria tacos. Garnish both proteins with fresh cilantro, queso fresco and pickled onions.