Pavochon Puerto Rican Thanksgiving Turkey
Infuse your Thanksgiving feast with the vibrant flavors of the Caribbean by preparing Pavochon, a Puerto Rican twist on roast turkey! This recipe transforms a juicy whole turkey into a succulent masterpiece bursting with the bold seasonings of adobo, sazón with achiote, garlic, and citrus. The flavorful marinade is rubbed beneath the skin for maximum depth, then left to infuse overnight for an authentic, mouthwatering taste. Roasted to perfection, the turkey is basted in its own savory drippings for a moist, golden finish, with the optional use of banana leaves to lock in moisture and enhance the aroma. Perfect for feeding a crowd, this dish is a stunning centerpiece for festive gatherings and pairs beautifully with traditional Puerto Rican sides. Bring the warmth of the island to your holiday table with this delectable Pavochon!
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Recipe Information
Ingredients
- 12 pounds Whole turkey
- 1 cup Olive oil
- 10 pieces Garlic cloves
- 3 tablespoons Adobo seasoning
- 1 packet Sazón with achiote
- 2 teaspoons Dried oregano
- 1 teaspoon Ground black pepper
- 1 tablespoon Kosher salt
- 2 tablespoons Fresh lime juice
- 1 cup Fresh orange juice
- 2 tablespoons White vinegar
- 1 teaspoon Onion powder
- 1 cup Water
- 2 pieces Banana leaves (optional)
Instructions
Clean the turkey thoroughly, removing the neck and giblets if included. Pat the turkey dry using paper towels.
Blend the olive oil, garlic cloves, adobo seasoning, sazón with achiote, dried oregano, ground black pepper, kosher salt, lime juice, orange juice, white vinegar, and onion powder in a food processor until smooth to create the seasoning marinade.
Using your hands, carefully loosen the skin of the turkey, particularly around the breast and drumsticks, without tearing it.
Rub the marinade generously all over the turkey, making sure to get under the skin for maximum flavor.
Cover and refrigerate the marinated turkey for at least 12 hours or overnight to allow the flavors to infuse.
Preheat the oven to 325°F (165°C). Place the turkey breast-side up on a roasting rack inside a roasting pan.
Pour 1 cup of water into the bottom of the roasting pan to keep the turkey moist. Optionally, lay banana leaves over the top of the turkey for added flavor and to help retain moisture.
Roast the turkey in the oven for approximately 3.5 to 4 hours (about 15 minutes per pound) or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh and breast.
Baste the turkey with the pan drippings every 30 to 45 minutes to enhance moisture and flavor.
Remove the banana leaves (if used) during the final 30 minutes of cooking to allow the skin to crisp and brown.
Let the turkey rest for 20-30 minutes after removing it from the oven to retain its juices before carving.
Carve and serve your Pavochon with your favorite Puerto Rican sides!
Nutrition Facts
Calories |
10361 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 608.3 g | 780% | |
| Saturated Fat | 149.0 g | 745% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 3499 mg | 1166% | |
| Sodium | 6215 mg | 270% | |
| Total Carbohydrate | 61.7 g | 22% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 21.4 g | ||
| Protein | 1094.4 g | 2189% | |
| Vitamin D | 19.4 mcg | 97% | |
| Calcium | 1418 mg | 109% | |
| Iron | 59.0 mg | 328% | |
| Potassium | 13255 mg | 282% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
