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Pavochon: Thanksgiving Turkey Puerto Rican Style

Thanksgiving Turkey, Puerto Rican Style

Course Main Course
Prep Time 2 hours 40 minutes
Cook Time 2 hours 40 minutes
Total Time 5 hours 20 minutes
Servings 10
Author Delish D'Lites

Ingredients

  • 1 whole turkey 12-18 lbs, thawed and giblets removed
  • 24 cloves of garlic minced
  • 2 tablespoons Adobo All Purpose seasoning
  • 6 teaspoons Sazon seasoning
  • 2 teaspoons ground black pepper
  • 2 teaspoons dried oregano
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons white or cider vinegar

Instructions

  1. Defrost the turkey according to the package instructions, remove the giblets and pat it dry. Place the turkey in a non-reactive container or extra large ziptop bag.

  2. Mince up the garlic cloves in a mortar and pestle (pilon), or food processor. Add in the Adobo, Sazon, pepper, oregano, olive oil and vinegar. Stir to combine.

  3. Using your fingers, gently separate the skin from the meat. Be gentle, so you don't tear the skin up too much. Flip the turkey over, and do the same thing on the other side. Spread half of the mixture underneath the skin on the back side of the turkey. Do the same thing on the breast side of the turkey. Lastly, sprinkle the outside of the bird with a liberal amount of Adobo (2 teaspoons).
  4. Cover the turkey and marinate for at least 4 hours, but preferably overnight.
  5. When you're ready to cook the turkey, preheat your oven to 325 degrees F. Place the turkey breast side up on a roasting pan fitted with a roasting rack. Don't cover the turkey with foil, otherwise it won't brown. If you notice the breast getting too browned, you can cover the breast with foil.

  6. Cook for 15 minutes per pound, until a meat thermometer reads 160F in the breast and 180F in the thigh, basting occasionally. This should take about 3-4 hours, depending on the size of your turkey.