FrankPintor
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Yes they do, they’ve been my last resort for Christmas and Easter several times. Soaking overnight takes care of some of the salty marinade, and I normally do them in the oven.In case anyone is unaware, Coto often stocks frozen turkeys (pavita congelada Sadia, $11.499/kg.). They are somewhat small, which can actually be a plus, and have a heavy dose of a saline "marinade". Still, much better than no turkey.
A while back, I spachcocked one and roasted it for about 80 minutes, both light and dark meat perfectly done. Great soup with bones and leftovers too. The next one (now thawing) will be on the parilla with chimichurri. The cool weather somehow seems prefect for turkey.
I’ve never been brave enough to try one on the BBQ.
BTW, “carbón blanco” is essentially smokeless and would be great for things that take a long time on the BBQ. Just don’t google it. Also by the way, Coto often has frozen Pacú fish, one of the highlights of Argentinian fish, also great on the BBQ.