Comments on: Roast Turkey with Port Wine Guava Glaze (yes, GUAVA!)

By: Melissa

Melissa — Tue, 22 Nov 2011 19:04:41 +0000

I can’t wait to whip this bad boy out on Thursday. This is the perfect turkey recipe for those who want compliment their Cuban-American culture. Muchas gracias for this receta, Mija!

By: El Thanksgiving Recipe Round-Up con Sabor

El Thanksgiving Recipe Round-Up con Sabor — Fri, 18 Nov 2011 12:50:29 +0000

[...] taste of home menu usually is the same: Guava-glazed turkey, sauteed green beans, roasted acorn squash with cranberries and walnuts and a simple salad. Dessert [...]

By: Port Wine Guava Glaze Turkey and Chilean Butternut Squash -- Latin Thanksgiving | Bilingual In The Boonies

Thu, 06 Oct 2011 11:11:30 +0000

[...] So this morning, at the crack of dawn, Bustelo and I trolled the internet and paged through cookbooks for some deliciousness to accompany the star of the show, the guava port wine glazed pavo. [...]

By: A round-up of Guava and Guayaba recipes and products.

A round-up of Guava and Guayaba recipes and products. — Mon, 15 Nov 2010 03:59:50 +0000

[...] right now. Like, right now.At our casa in Tennessee, we’re getting ready to make our famous Port Wine Guava Glaze by Douglas Rodriguez for the Thanksgiving bird, so forgive me if I have guava on the brain. So, I [...]

By: How-to: Creative Thanksgiving Placecards

How-to: Creative Thanksgiving Placecards — Mon, 08 Nov 2010 04:52:47 +0000

[...] all bring our creative touches to the celebration.Sometimes we vary. Last year I made that gorgeous Guavalicious Turkey.Some of the other things we do is that we post the menus. (When I say “we,” I mean “me.” I [...]

By: Marta

Marta — Sat, 21 Nov 2009 01:36:28 +0000

Chantel,

No pressure, right? ;-)

(Thanks for loving me enough to ask.)

By: Chantel

Chantel — Fri, 20 Nov 2009 14:52:36 +0000

Hey, when is MBFCF Cookbook part II coming out? I went looking for this recipe in Part I and couldn’t find it. Dang. Get to it, Marta!

By: Marta

Marta — Mon, 16 Nov 2009 21:57:14 +0000

I’m pretty sure it tasted great.
I may or may not have been intoxicated by the incredible olfactory tango of the port/guava combination while it was roasting. =D

Que rico! My family agrees. My kids loved the crispy, buttery and flavorful skin but did not completely embrace the table sauce. The adults were trying to guess the ingredients.

I will DEFINITELY do this again!

Besos,
Marta

By: Raul Ramos y Sanchez

Raul Ramos y Sanchez — Mon, 16 Nov 2009 21:05:57 +0000

I remember the first time my Cuban mom made a Thanksgiving turkey when I was eleven. I waited in eager anticipation as she carved the bird cooked to golden perfection. I was so proud my mom’s turkey looked just like the ones I’d seen in pictures. Then I noticed something shiny inside the bird. “What’s that?” I asked. (OK, I really said “Que es eso?”) With a puzzled looked, my mother used the carving tools to extract a steaming plastic bag holding some pink stuff. She had cooked our first Thanksgiving turkey without removing the plastic bag holding the giblets.

By: Carrie

Carrie — Mon, 16 Nov 2009 18:47:39 +0000

Sacrilege! Chef Andrew is going to have a fit that you changed his goodness…pero pues, I am sure that yours is delicioso. ADM, I adore this recipe and every November, I can’t tell you how much I look forward to it.

Your bird looks awesome, Martica.

So, how did it taste?