Pavochon (Puerto Rican Style Turkey)

Step 1

If the turkey is frozen, thaw it out in the refrigerator 2-3 days in advance.

Step 2

Add the garlic, oregano, crushed pepper, sazon, vinegar and oil to a mini food chopper or blender. Blend until a garlic paste forms.

Step 3

Remove the giblets from the cavity and reserve them to make the gravy. Note: Make sure to not only check the cavity for the giblets but also check the neck pouch for additional giblets.

Step 4

Rinse the whole turkey under cool water including the cavity. Using a knife, make a few slits (cuts) about 1 inch deep to the back of the turkey, breast area, drumsticks and thighs.

Step 5

Using your hands, spread a few tablespoons of the garlic paste to the inside of the cavity. Generously spread more of the garlic paste all over the turkey making sure to add paste inside all the cuts.

Step 6

Sprinkle adobo all over the turkey including the cavity. Note: Make sure to also season the giblets with the garlic paste and adobo.

Step 7

Place the turkey in a roaster pan, cover with aluminum foil and place in the refrigerator for 12-48 hours.

Step 8

When you're ready to roast your turkey, remove it from the refrigerator and allow it to rest on the counter for 20 minutes before cooking.

Step 9

Add two cups of water or chicken broth to the tray. Preheat your oven to 350° degrees.

Step 10

Cover the turkey and place in the oven. Cook for 2 hours and then uncover the turkey. Cook for an additional hour or until a meat thermometer reads 165F internal temperature.

Step 11

Remove from the oven and allow it to rest for 20 minutes before carving.

Step 12

If making gravy, first reserve one to two cups of the broth and drippings that has collected in the pan. Set aside for gravy.

Step 13

Carefully lift the turkey onto a carving board. Keep the rest of the turkey juices and drippings in the roasting pan.

Step 14

Cut and remove all the dark meat by cutting at the joints of wings, thighs and drumsticks.

Step 15

Cut dark meat into thin slices or keep drumsticks and thighs whole. Add pieces back to pan to soak in the broth and drippings.

Step 16

Using a sharp knife, slice the turkey breast into thin slices. Add the slices to the pan.

Step 17

At this point, you can serve turkey right away or continue to make the gravy.

Step 18

Add the reserved broth and giblets to a sauce pan and heat over medium heat for a few minutes. *If you do not have enough broth, add a cup of water to pot.

Step 19

After broth has heated through, remove giblets and strain broth if you like. Return broth back to saucepan and season with salt and pepper if needed. *The broth is already so tasteful, you really don’t need much.

Step 20

Add a tablespoon of cornstarch and whisk into broth until all lumps are gone. Add more cornstarch until your desired consistency is reached.Gravy is ready.