Raúl Musibay: It's amazing how far some Cubans will go to escape a Communist dictator!

Jorge Castillo: This turkey recipe comes from a Cuban woman who ended up in Stockholm, Sweden of all places!

Raúl Musibay: Do you think the Swedes eat turkey for Thanksgiving too?

Jorge Castillo: Mileydi must be doing something right. This is her own recipe and it makes the turkey very flavorful and moist!

Raúl Musibay: I'll bet there are a lot of Swedes eating Cuban food, thanks to her great cooking!

Glenn Lindgren: The secret to a great turkey? Start with a good, premium brand turkey. You can increase the amount of sofrito in this recipe to handle just about any size bird.

Raúl Musibay: And if you ever go to Sweden, be sure to try some of that delicious Swedish Cuban food!

One 6-8 pound turkey, cleaned and all giblets, gizzards, etc. removed

Sofrito:

1 can of crushed tomatoes

1/2 pound ham, smoked and cubed

1 bunch fresh parsley chopped

3 cloves garlic, mashed

1 medium onion, chopped

2 green peppers, chopped

1 teaspoon salt

1 tablespoon cumin

1/2 teaspoon ground black pepper

Olive oil to taste

Make a sofrito by putting some oil in a pan and sautéing the parsley, garlic, onion, and green pepper briefly. Add some of the tomato juice and let cook on low heat for five minutes. In a food processor, mix the rest of the crushed tomatoes with the ham and add the sofrito.

Clean the turkey as you wish, but leave the skin on. With a spoon insert the mixture under the skin, leaving some for the inside of the turkey.

Cook in oven at 325º F approximately 45 minutes for every two pounds. If you use a thermometer it should show 180º F. It will be a juicy and tender turkey!