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pavo a la toronja
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Turkey with butter and pink grapefruit


  • 7 garlic cloves
  • 1 cup of grapefruit juice
  • 1/4 cup of fresh rosemary leaves
  • 3 tbsp of olive oil
  • 2 tbsp of salt
  • 1 apple
  • 3 tbsp of melted butter


  • Place all the ingredients to season the turkey in the blender.
  • Make sure the garlic had disintegrated very well
  • Begin to separate the skin of the turkey with a spoon or spatula, the skin will serve as a bag that contains our seasoning and also when cooking it joins with the fat that releases the skin of the turkey giving a delicious flavor.
  • Once the skin is separated, begin to dress our marinade inside the skin and push with the hand or the spatula, try to also reach under the skin of the turkey’s legs.
  • What is left of the seasoning or marinade we are going to put on top of the turkey and now if you can leave it marinating if you have time. I recommend leaving it for at least one night but I have also done it because I just season it and bake it and it is delicious anyway.
  • I recommend using a baking bag to marinate the turkey, I always marinate them like that but if you can’t find it, put it on a tray and cover it with plastic or aluminum and leave it in the fridge, every time you have the opportunity, bathe with it. marinated