Cuban Stuffed Turkey Recipe in a Caja China

Having been a connoisseur of outstanding barbecue for some time now, I must say that the Caja China Roasting Box is the most unique, time saving, and delicious method of roasting I have 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 Caja China style roasters. Have no fear. Over the years I have accumulated hundreds of great Caja China recipes, and the purpose of this article is to share a personal favorite with all of you. The recipe is for “Cuban Stuffed Turkey.” Here’s what you’ll need: 3 12-14 lbturkeys; 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 ½ tsp ground cumin, 6 tsp dried oregano, 3 tbs salt.

Prepare to meet your destiny.

To begin this roaster box recipe, 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 tbs 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 style Roast 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 “caja asadora” 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 Caja China pig roaster. Cooking time starts now. After an hour, add 10 lbs. of charcoal to your Cuban Caja China. After about 1 ½ hours, open the Chinese pig roast box 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.

Emptying the ash in your Caja China pig roaster.

Gotta sift the ash and add new coals!

I must say, this amazing recipe is not my creation but I couldn’t resist sharing it! The ingredients are all easy to find, and the results are deliciously amazing. I’m seriously considering doing a couple of these in our Caja China style Roasting Box for our Thanksgiving party! For our friends in Louisiana, we’ll also refer to the Caja China Roasting Box as a “Cajun Microwave.” Whatever you call it, you’ll be glad you and your friends and family will be glad you have one after trying this turkey!

Cuban Stuffed Turkey!

~ by mmasters305 on October 30, 2010.

10 Responses to “Cuban Stuffed Turkey Recipe in a Caja China”

  1. I love the simplicity of this recipe. The ingredients are probably already stuff that’s in your kitchen (except maybe the sour orange), and it’s got that authentic latin flavor with the citrus and spices. Definitely gonna give it a go in the new Roaster!

    • Hi Mike,

      It really is simple. That was one of the reasons we ended up trying it, kind of on a whim. We got the recipe from this really great cookbook that just came out on La Caja China style cooking. We’ll have the link up soon!


  2. Hey, looks great but, where’s the STUFFING part of this recipe?

    • Hey there John,

      The stuffed part is what goes under the skin. I know it’s a little different, and that’s why I wanted to post it. And I can assure you, it’s an absolutely mouth-watering recipe!

  3. […] the spirit of Thanksgiving, we’re going to keep with the turkey theme of one of our recent posts and go step-by-step in teaching you how to roast one of the most delicious Thanksgiving turkeys you […]

  4. […] One of our newer members gives us a different way to stuff a bird, under the skin! […]

  5. I’m wondering if I can do a turducken in the box using the same recipe?

    • HI Paula,

      Absolutely! Cooking times on turkey, duck, and chicken are very similar in Caja China and Caja Asadora Roasting Boxes. Remember that the box is really, in its essence, a huge oven!

      Mat Masters @ Latin Touch

  6. My only question is about the timing. The instructions are confusing because I can’t tell which of the following is intended (all measured from “cooking time starts now”):

    1. At one hour add 10 lbs. charcoal.
    2. At 1 1/2 hour, baste.
    3. At 2 hours add charcoal.


    1. At one hour add 10 lbs. charcoal
    2. At 2 1/2 hours baste.
    3. At 3 1/2 hours add charcoal.

    Or, is it something ele? I also have the book with this recipe in it, and it is not clear there what the timing is, either.

    Matt in Fort Collins, CO.

    • Hi Matt,

      The first option is the way you’re going to want to go here! The charcoal will need to be added about every hour, so at the one and two hour mark we’ll want to add more. Best of luck with the roast!

      Mat Masters @ Latin Touch

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