Tropical Thanksgiving: Una Cena Cubana de Gratitud

A Cuban Thanksgiving Recipe Series from Cuban Kitchen in San Mateo

Welcome to "Hypothetical Holidays" -- What We Would Cook If We Had the Time

If you're new here: hello, hello. We're Cuban Kitchen, your friendly, Latina-owned, family-run Cuban restaurant tucked just south of the Hillsdale Mall on El Camino Real in San Mateo, CA.

Every year, we dream about hosting a grand Cuban Thanksgiving feast, blending Caribbean sunshine with American tradition... and every year, the holiday rush sweeps us up before we can ever cook it.

So instead, we're writing the menu -- with heart, humor, and hope -- for anyone searching for recipes to host the perfect Cuban Thanksgiving fiesta, Caribbean flavor inspiration, or just a glimpse into the kitchen we dream of running if we had even three uninterrupted hours in November.

Guabanero-Glazed Heritage Turkey

A Cuban Thanksgiving Showstopper using our signature Guabanero BBQ Sauce

If you've ever visited us or enjoyed our sauces, you already know this:

Guava + habanero = magic.

And this turkey is where that magic reaches its peak.

It begins with a 36-hour citrus dry brine, scented with orange, lime, smoked salt, and a little piloncillo -- a bridge between Cuban heritage and a classic American holiday table.

During roasting, the turkey is basted every 25 minutes with a glossy Guabanero Butter Baste, made from:

• our Guabanero BBQ Sauce (hints of pink guava + habanero heat)

• clarified butter

• garlic confit

• fresh orange juice

• annatto oil

In the final 20 minutes, the bird gets a sunset lacquer that caramelizes into a deep amber sheen.

This is our dream Cuban Thanksgiving centerpiece -- sweet, tangy, smoky, citrusy, and unforgettable.

Guabanero-glazed Cuban Thanksgiving turkey from Cuban Kitchen, San Mateo

Recipe: Guabanero-Glazed Heritage Turkey

Serves: 8-10

Prep: 36-hour brine

Cook Time: 3 hours

Dry Brine:

• 1 (12-14 lb) turkey

• 1/4 C kosher salt

• 2 Tbsp brown sugar

• 1 Tbsp smoked paprika

• zest of 1 orange + 1 lime

• 1 tsp cracked black pepper

Guabanero-Butter Baste:

• 1/2 C unsalted butter

• 1/2 C Cuban Kitchen's Guabanero BBQ sauce

• 2 Tbsp orange juice

• 1 Tbsp garlic confit (or roasted garlic)

• 1 tsp annatto oil

Cuban Kitchen's Homemade Guabanero Barbecue Sauce

Glaze:

• 1/4 C Cuban Kitchen's Guabanero BBQ sauce

• 2 Tbsp honey

• 1 Tbsp sherry vinegar

Instructions:

Dry Brine - 24 to 36 Hours Before Cooking

1. Pat the turkey completely dry with paper towels.

2. Mix together the kosher salt, brown sugar, smoked paprika, citrus zests, and cracked pepper.

3. Rub the dry brine all over the turkey, including under the skin of the breasts, and thighs for maximum flavor.

4. Place the turkey on a wire rack set over a baking sheet.

5. Refrigerate uncovered for 24-36 hours

   • This air-drying helps the skin become extra crisp while the brine seasons the meat throughout.

Prepare the Guabanero-Butter Baste

1. In a small saucepan, melt the unsalted butter over low heat.

2. Whisk in the Guabanero BBQ sauce, orange juice, garlic confit, and annatto oil.

3. Keep the baste warm on the lowest heat or rewarm as needed during roasting.

Roast the Turkey

1. Preheat the oven to 325oF.

2. Stuff the turkey cavity with aromatics (optional but recommended):

   • halved orange, halved lime, onions pieces, and a few fresh herbs like thyme or oregano

3. Tuck the wings behind the turkey. Tie the legs loosely if needed.

4. Place the turkey breast-side up on a roasting rack in a large roasting pan.

5. Roast for about 2 to 2 1/2 hours, depending on bird size.

6. Every 25 minutes, open the oven and generously baste the entire turkey with the warm Guabanero-Butter Baste

   • This step builds layers of flavor and enhances browning.

   

   Recommended aromatics: halved orange, lime, red onion slices, thyme & oregano

Apply the Final Guava-Habanero Lacquer

1. In the last 20 minutes of cooking, raise the oven temperature to 400oF.

2. Brush the turkey with the Final Glaze (Guabanero BBQ sauce + honey + sherry vinegar).

3. Continue roasting until:

   • the skin turns a deep golden-amber sunset color,

   • and the internal temperature reaches 165oF in the thickest part of the thigh (not touching bone).

Rest the Turkey:

1. Remove the turkey from the oven and transfer to a cutting board.

2. Let rest 20-30 minutes before carving.

   • Resting allows the juices to redistribute and keeps the meat tender.

Presentation -- Caribbean Thanksgiving Style

1. Slice the turkey breast against the grain.

2. Arrange carved turkey over a bed of:

   • grilled pineapple rings

   • roasted pearl onions

   • charred scallions

3. Drizzle with a spoonful of warm guava-pepper gastrique for a glossy tangy finish.

4. Serve with extra baste or glaze on the side.

Why This Dish Represents Us

This turkey isn't just holiday food -- it's a symbol of what we love most about Cuban cuisine:

• warmth

• brightness

• bold flavors

• togetherness

• celebration

It's also a reminder that our biggest dreams -- holiday menus, cooking classes, special feasts -- only come true because you show up for us. If you're searching for Bay Area catering, or looking for a family restaurant in San Mateo, we hope you'll think of us first!

A Thank You, From Our Family to Yours

Whether you found this while Googling Cuban Thanksgiving recipes, browsing for Cuban holiday inspiration, or simply looking for a Cuban restaurant near me, we're grateful you're here.

Every visit, every order, every shared post helps our small family business thrive. Your support makes us one of the best Cuban restaurants in the Bay Area, and we don't take that honor lightly.

If you want to help us keep dreaming big:

Come dine with us at Cuban Kitchen

Order takeout or holiday catering

Pick up a bottle of our homemade sauces

Share us with a friend

We wouldn't be here without you.