Turkey Mercedes - The $10,000 Recipe Prize winner!

This seems like a pretty easy recipe and since Thanksgiving is just around the corner I thought this was something people might want to try:

Anel Schmidt's Thanksgiving turkey has no stuffing, but it is full of history. "It's drenched in flavors my family has passed down in Cuba for generations," says Schmidt, whose parents fled the country around 1959, when Fidel Castro took power. "When they began celebrating Thanksgiving in America, they automatically used those seasonings for the turkey. I've never known turkey any other way." That's a good thing, because the first-time food contestant took top honors -- and the $10,000 grand prize -- in America's Top Recipe Contest 2006 for her mother's holiday bird.

Recipe can be found here:
http://www.usaweekend.com/06_issues/061 ... urkey.html
and
http://allrecipes.com/HowTo/2006-Recipe ... etail.aspx

and in my opinion a public recipe site like allrecipes.com which posts community recipes... kinda like myspace for recipes cannot be represented a copyright issue, but to follow the rules of this forum I just posted links to the story and the recipe.

Wow. Someone won money for a basic pavo-chon recipe?

Turns out, I was just on the phone with my best friend in Tampa who was bemoaning the monotony of having the same mojo-roasted bird year in and year out because of the way it clashes with the more traditional sides. I mentioned that my crew has the best of both worlds: deep fried bird on T-Day followed by a weekend of sandwiches based on leftovers fried down in mojo.

As the text actually suggests, there is nothing particularly novel or difficult about this recipe, which has been common among the Cuban diaspora for, well, forever. The recipe is mostly the receipt for mojo. Note that the orange/lemon juice combo is a (poor, but what the heck) substitute for Seville orange.

This begs the question: would Papa's Cache Sabroso throw a gobbler on the spit for a customer? Brasa Rojo?

Edit: lest my post appear completely negative, I should mention that, indeed, turkey takes to mojo much as pork does, which is to say very well. This is a good idea, but I would suggest that you consider congri or tamal en cazuela as sides. If your turkey day revolves around sage gravy and stuffing, as mine does, the pavo-chon is not a great fit.