pavochon

Juicy and bold, pavochon is a zesty turkey recipe seasoned with garlic, citrus juice, and Latin seasonings and herbs!

Pavochon | Puerto Rican Turkey

turkey (defrosted)

garlic

onion

olive oil

sour orange juice

salt

black pepper

oregano

cumin

thyme

Sazon

limes (juiced)

lemon

wedges of oranges

cilantro

dark beer (optional)

Add ingredients into a food processor and pulse until smooth.

Pavochon Seasoning

Dry turkey and remove the giblets and turkey neck. (Discard or save for another recipe, gravy, or stuffing.)

Season turkey with pavochon seasoning, both over and under the skin.

Cover turkey and refrigerate 12-48 hours.

Remove turkey from fridge and let sit at room temperature for an hour.

Preheat oven to 325 degrees Fahrenheit.

Stuff cavity with cavity ingredients.

Tie legs together with kitchen twine.

Tuck wings under the side of turkey as you place turkey into a large roasting pan.

Roast turkey uncovered until juices are clear and turkey has cooked through.

Turkey

This delicious Pavochon recipe is marinated in lots of garlic and spices producing the most flavorful turkey you have ever had! It is then roasted to crispy golden perfection and served in its own juices. You will never season your turkey any other way again!

Pavochon (Puerto Rican Style Turkey)

turkey (thawed)

adobo (generously sprinkled)

chicken broth

Sazon (optional)

tsp crushed red pepper

tbsp white or apple cider vinegar

tbsp vegetable or corn oil

turkey

broth and drippings from turkey

salt and pepper (to taste)

cornstarch (to thicken)

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

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

Mojo Marinade

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.

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.

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.

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

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

When you&#39;re ready to roast your turkey, remove it from the refrigerator and allow it to rest on the counter for 20 minutes before cooking.

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

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.

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

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

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

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

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

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

Carving Turkey

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

Serving Turkey

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.

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.

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.

Simple Gravy (Optional)

I loved this recipe my 16lb turkey was very moist and the flavor was delicious, my family loved it, the only thing I would change would be to get a bigger bird so I can have a little leftover turkey.

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Pavochon | Puerto Rican Turkey

Pavochon (Puerto Rican Style Turkey...

Top 2 pavochon recipes from across the web

The most viewed pavochon recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pavochon | Puerto Rican Turkey

Pavochon (Puerto Rican Style Turkey...

The most viewed pavochon recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine