Mash up the garlic using a pilon, or mince the garlic cloves in a food processor or with a knife.
Cook the turkey for 15 minutes per pound, uncovered, to allow the skin to crisp. Roast until a meat thermometer reads 160F when inserted in the thickest part of the breast.
Use a potato masher or pilon to mash the mixture together.
Unlike traditional mofongo, which has to be eaten on the spot, this version reheats beautifully, just microwave to heat up, stirring occasionally until it’s heated through. This makes it a great make ahead for parties and holidays.