Cuban Turkey

A few years ago my Mom's friend, Carla, brought her Cuban Turkey to the Pig Roast for lunch.  It was gobbled up in minutes!  This year Mom made it again and it was amazing!  Frank talked about it all week and I swear he would not stop until he ate it again!  He woke up Saturday morning and one of the first things he said to me was, "I want turkey sandwiches for breakfast"!  On Saturday Mom showed me "the ropes" and shared Carla's delicious recipe with me.  :) 

1 whole turkey breast
2 large onions, cut into large slices
1 large/deep roasting pan
1 quart of Mojo marinade (preferably Publix brand)

Place turkey breast in roasting pan with the cavity facing upward.  Pour Mojo into the cavity and around the turkey breast about 1/2 an inch deep.  Cover and roast the turkey according to the package directions.  The cooking times will vary depending on the size of the turkey.  When finished cooking, remove the pan from the oven and place the breast on a separate platter to cool.  Do not discard the marinade or juices that are in the pan.   

Strain the marinade/juices and pour into a large Pyrex glass measuring cup.  When cooled, pick apart the turkey breast meat and shred it by hand.  Place the shredded meat into a glass 9 x 13 pan and cover with the sliced onions.  Pour reserved juices over the turkey and onions.  Be careful not to "drown" the turkey and don't overfill the pan.  You may not need all of the reserved juices.  Cover with foil or saran wrap and place in the frig overnight. 

The next morning pull the pan out of the frig and allow it to come to room temperature.  Preheat the oven at 350 degrees.  Bake the turkey uncovered for 30 minutes.  Stir the turkey and onions and then bake again for another 30 minutes or until golden brown and crispy on top.  Stir again before serving.