The time is finally here. With only two weeks away from Thanksgiving, I'm here to give you the best turkey recipe. Hands down!
The days of bland, dry turkeys are over. This is a new succulent era.
Let me introduce you to Pavochón. It’s a flavorful Puerto Rican twist on the traditional Thanksgiving turkey. This turkey is marinated and seasoned with traditional Puerto Rican spices and flavors (say hello to a party in your mouth), creating a chef’s kiss moment. It’s savory and garlicky, with the perfect balance of aromatics and acidity. I’ll be the first to say there will be no turning back after this.
That’s a promise.
Note that this recipe requires pre-planning so make sure to go through the entire recipe to understand the timing for defrosting, marinating, etc.
As always, I hope you get into the kitchen and give this one a try.
Happy Cooking,
Pavochón: Puerto Rican Roasted Turkey
Let me introduce you to Pavochón. It’s a flavorful Puerto Rican twist on the traditional Thanksgiving turkey. This turkey is marinated and seasoned with traditional Puerto Rican spices and flavors. It’s savory and garlicky, with the perfect balance of aromatics and acidity. I’ll be the first to say there will be no turning back after this.
Ingredients
- 14 pounds of whole turkey, defrosted, neck and giblets removed, patted dry
- Note: Rule of thumb is allowing about 24 hours for every 4–5 pounds of turkey. So, for a 14-pound turkey, that’s about 3 days to fully and safely defrost in the fridge.
- 8 tablespoons of unsalted butter, softened
- 1 ½ cups of water
- 20 cloves of garlic
- ½ small yellow onion
- ⅓ cup of olive oil
- 1 tablespoon of salt
- 2 teaspoons of ground black pepper
- 3 teaspoons of oregano
- 3 teaspoons of Adobo
- 1 teaspoon of cumin
- 2 packets of sazón with achiote
- 1 head of garlic
- ½ small yellow onion
- ½ lemon
- ½ orange
- ¼ cup of fresh cilantro
Instructions
- Defrost your turkey safely in the refrigerator, allowing the right amount of time based on its size (see note above).
- Begin by preparing the Pavochón Seasoning. In a food processor, combine the garlic, half a small yellow onion, olive oil, salt, black pepper, oregano, adobo, cumin, and sazón with achiote. Blend until you have a smooth marinade.
- Place the defrosted turkey in a large roasting pan.
- Carefully separate the skin from the turkey breast without tearing it. This will create pockets for the seasoning. Rub the softened butter and Pavochón seasoning all over the turkey, including under the skin and inside the cavity, ensuring it’s evenly coated.
- Place a head of garlic, half a small yellow onion, half a lemon, half an orange, and fresh cilantro inside the turkey’s cavity.
- Cover the roasting pan with plastic wrap or aluminum foil and refrigerate for at least 30 minutes, but preferably overnight, allowing the turkey to marinate and absorb the flavors. Before roasting, allow the turkey to sit at room temperature for about 1 to 1 ½ hours. This is a very important step.
- Rearrange racks so that there is only one-third of the way down inside the oven. Then, preheat it to 450°F (232°C) and place the turkey in the large roasting pan onto the rack, uncovered. Pour 1½ cups of water into the pan.
- Roast the turkey at 450°F (232°C) for 25–30 minutes or until the skin is browned. Reduce the oven temperature to 325°F (163°C) and continue to roast the turkey until a thermometer inserted into the thickest part of the breasts registers 160°F (71°C) and the thickest part of the thighs registers 180°F (82°C). It should take roughly 3-4 hours. Baste the turkey with pan juices every 30 minutes. Rotate the pan if browning unevenly.
- Transfer the turkey to a cutting board and let it rest for 30–50 minutes before carving.
- Carve & Enjoy!
Notes
Note that this recipe requires pre-planning, so make sure to go through the entire recipe to understand the timing for defrosting, marinating, etc.