Coffee Turkey with Boiled Condensed Milk Rice and Carrot Juice

1.In a bowl, combine the strong brewed coffee, olive oil, honey, minced garlic, salt, black pepper, paprika, dried thyme, and dried rosemary. Mix well to create the turkey marinade.

2.Place the thawed turkey in a large resealable plastic bag and pour the marinade over it. Seal the bag and marinate the turkey in the refrigerator for at least 4 hours or overnight.

3.Preheat the oven to 350°F (175°C).

4.Remove the turkey from the plastic bag and discard the marinade. Place the turkey on a roasting rack in a large roasting pan.

5.Brush the melted butter over the turkey, ensuring it is evenly coated.

6.Insert an oven-safe meat thermometer into the thickest part of the turkey breast, being careful not to touch the bone.

7.Roast the turkey in the preheated oven for approximately 3 to 3 1/2 hours, or until the internal temperature reaches 165°F (75°C).

8.While the turkey is roasting, prepare the boiled condensed milk rice. In a medium-sized saucepan, combine the white rice and water. Cook over medium heat until the rice is tender and the water is absorbed.

9.Stir in the condensed milk and vanilla extract, and continue cooking for an additional 5 minutes, stirring occasionally.

10.In a blender, combine the chopped carrots, orange juice, water, lemon zest, and orange zest. Blend until smooth.

11.Strain the carrot mixture to remove any pulp.

12.To serve, place a scoop of boiled condensed milk rice on each plate. Top with a slice of coffee-infused turkey. Drizzle the carrot juice around the plate.

13.Garnish with whipped cream and fresh mint leaves. Serve with champagne, if desired.