Does the thought of another year of the same ol’ sage rubbed turkey have you sighing from boredom? Let’s be honest. Sometimes it’s nice to break away from tradition and do something different.
Puerto Rican Pavochon is a spiced-up version of roasted turkey that you’re going to love. Spiced up with lots of garlic, oregano and – of course – adobo, this turkey is sure to wake up your taste buds.
Everyone will be raving about how flavorful this turkey is. If you’ve got a large family, you may want to make two because you’re definitely going to want leftovers.
What does Pavochon mean?
Pavochon that means Pavo (turkey) and chon, is from Lechon (roasted pig or pernil). This turkey recipe is seasoned the same way you season a Puerto Rican roasted
What makes Pavochon different from traditional Thanksgiving turkey?
Put simply, Pavochon is different from a traditional roasted turkey because of the herbs and spices used. While the traditional Thanksgiving turkey may have some sage, poultry seasoning, and butter Pavochon is a powerhouse of flavor that will leave everyone asking for the recipe.
Not only that but the marinating time ensures that each bite is as flavorful as the last. However, don’t let that scare you. A true Pavochon recipe uses simple ingredients.
Remember the seasoning is the same used to season roasted pork in Puerto Rico.
Do you need to prep Pavochon in advance?
Yes. Once you’ve rubbed your turkey down with spices, you’ll want to refrigerate it for at least 4 hours before roasting. As long as your turkey was thawed properly, or you’re starting with a fresh turkey, you can marinate for up to 2 days.
For the sake of ease, rub the turkey down before bed and place it in the fridge. Your turkey will have had more than enough time to marinate once you’re ready to roast the next day.
What do you serve with Pavochon?
If you want to pair your Puerto Rican turkey with traditional Puerto Rican dishes, a few suggestions include mofongo stuffing, arroz con gandules, and tostones. If you want to keep the rest of your Thanksgiving meal traditional, you can do that too. This flavorful roasted turkey will pair with all your favorite side dishes.
What are the ingredients to make Pavochon?
To make this Puerto Rican turkey recipe you are going to need the following ingredients:
- Melted butter
How to make Pavochon
Now that you have gathered your ingredients it is time to make Pavochon. All you have to do is follow the steps below:
This recipe couldn’t be any easier to prepare. Once you’ve thawed your turkey, remove the giblets and neckbone from the cavity and give it a good rinse. Pat dry and place in a roasting pan.
Mix your spices and melted butter together in a blender. Once blended, transfer to a small dish that you can keep by your roasting pan.
Separate the skin from the flesh and put half of the spice/butter mixture under the skin. Use the other half of the mixture to rub down the outside of the turkey.
Place the roasting pan and turkey into the refrigerator and let marinate for at least 4 hours but preferably overnight.
Roast your turkey in a 325-degree oven based on the size of your turkey. It is recommended you roast a turkey for 15 minutes per pound at 325 degrees. For this recipe, we’re using a 12-pound turkey, so you’re looking at a roasting time of roughly 3 hours.
Once the turkey has reached 165 degrees Fahrenheit, when checked with a meat thermometer, remove it from the oven and allow it to rest at least 20 minutes before carving.
Your Pavochon is ready to serve!
Now that you know everything you need to know about how to make Pavochon it is time to print the recipe.
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- 12- pound turkey
- 12 cloves of crushed garlic (depending on how much you like garlic)
- 4 Tablespoons of dried oregano
- 3 teaspoon salt
- 6 teaspoon adobo
- 4 Tablespoons melted butter
Thaw your turkey, if using a frozen turkey. Remove packaging and then remove giblets and neckbone from cavity.
Wash the turkey and pat dry before placing in a roasting pan.
Combine the rest of the ingredients in a blender and then transfer to a bowl.
Separate the skin from the flesh of the turkey so that you can rub half the spice/butter mixture onto the flesh.
Rub the rest of the mixture onto the skin.
Place in the refrigerator for at least 4 hours and up to 2 days.
Roast at 325 degrees for three hours or until it reaches 165 degrees Fahrenheit when a thermometer is inserted into the thickest part of the thigh or breast.
Allow to rest at least 20 minutes before carving.
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Nutrition Information:Yield: 14 Serving Size: 1
Amount Per Serving: Calories: 775Total Fat: 32gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 20gCholesterol: 433mgSodium: 895mgCarbohydrates: 3gFiber: 1gSugar: 0gProtein: 111g
These nutritional calculations might not be accurate. Please speak with a licensed nutritionist to assist you.