This delicious Pavochon (Puerto Rican Style Turkey) is marinated in lots of garlic and spices inspired by our island's famous pernil. Juicy, golden, and full of flavor, you may never season your turkey any other way again!
In Puerto Rican homes, Thanksgiving isn't Thanksgiving without Pavochon. For as long as I can remember, it's been the star of our holiday table. The smell alone lets you know the holiday season has officially started. We always serve it with the classic side dishes, arroz con gandules (pigeon peas and rice), ensalada de papa (potato salad), cazuela de batatas (sweet potato casserole), and ensalada de coditos (macaroni salad). Pavochon isn't just a Thanksgiving dish for us, it's family, its tradition, its memories that fills the day with all the flavors we grew up loving.
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What is Pavochon?
Pavochon is Puerto Rico's delicious twist on Thanksgiving turkey. The name comes from pavo (turkey) and lechón (roast pig), one of our island's most loved dishes. Lechón is part of our everyday life, you'll find it roasting over hot coals at roadside kiosks year-round, especially on weekends when families get together to eat and hang out.
During the holidays, it's all about lechón or pernil (roast pork shoulder), both seasoned with plenty of garlic, oregano, sazón, and other spices. Pavochon takes those same bold, garlicky flavors and gives them a Thanksgiving twist, turning an ordinary turkey into something irresistibly delicious. It’s crispy on the outside, tender and juicy on the inside, and packed with that Puerto Rican flavor we crave every Thanksgiving. You will also, frequently see Pavochon filled with a garlicky mofongo stuffing, or have it served on the side.
Ingredients
*See my recipe card below for a complete list of the ingredients with measurements and instructions.
Instructions
If your turkey is frozen, give yourself enough time for it to fully thaw in the refrigerator, it can take several days depending on the size. Keep in mind you'll also need at least one extra day for marinating, which is what gives this turkey its incredible flavor.
Step 1: Add the garlic, oregano, crushed pepper, sazon, vinegar and oil to a mini food chopper or blender.
Step 2: Blend until a garlic paste forms.
Step 3: Remove the giblets from the cavity and set them aside. Rinse the turkey (inside and out) under cool water.
Using a sharp knife, make several 1-inch-deep slits in the wings, drumsticks, thighs, and back of the turkey.
Step 4: Rub a few tablespoons of the garlic paste inside the cavity, then generously spread the remaining paste all over the turkey, make sure to work it into all the slits for maximum flavor. Sprinkle adobo all over the turkey, including the cavity. (Don't forget to season the giblets with garlic paste and adobo too!)
Note: Make sure to not only check the cavity for the giblets but also check the neck pouch for additional giblets.
Step 5: Place the turkey and seasoned giblets in a roasting pan, cover tightly with aluminum foil, and refrigerate for 24 to 48 hours to marinate.
Step 6: When you're ready to roast, remove the turkey from the refrigerator and let it rest at room temperature for about 20 minutes. Pour two cups of water or chicken broth into the roasting pan. Preheat your oven to 350°F.
Cover the turkey and roast for 2 hours. Then uncover and continue roasting for about another hour, or until a meat thermometer inserted into the thickest part of the breast reads 165°F.
Once done, remove the turkey from the oven and let it rest for 20 minutes before carving. Serve with its juices and enjoy!
Carving and Serving Pavochon
- Gravy. If you're making gravy, start by setting aside a cup or two of the broth and drippings from the pan, that's liquid gold right there! Carefully lift the turkey onto a carving board, but leave the rest of those juices in the roasting pan; this is what keeps the meat so flavorful.
- Dark Meat. Cut and remove the dark meat first by separating the wings, thighs, and drumsticks at the joints. You can slice the dark meat thinly or keep the drumsticks and thighs whole, whatever you prefer. Add these pieces back into the pan so they can soak up all the flavorful broth.
- Breast. Slice it into thin, juicy pieces and return to the pan too. The longer they sit in the broth, the more flavorful it will be.
- Serving. You can serve the Pavochon straight from the pan, or place it on a serving platter and drizzle the juices over the top. And of course, a little homemade gravy on the side never hurts (recipe included below in recipe card). And if you’re looking for a homemade cranberry sauce, check out our salsa de arandanos recipe, it’s easy to make and absolutely delicious!
Handy Cooking Chart
Turkey Size
12 to 14 lbs.
14 to 18 lbs.
18 to 20 lbs.
20 to 24 lbs.
Unstuffed
3 to 3 ¾ hours
3 ¾ to 4 ¼ hours
4 ¼ to 4 ½ hours
4 ½ to 5 hours
Stuffed
3 ½ to 4 hours
4 to 4 ¼ hours
4 ¼ to 4 ¾ hours
4 ¾ to 5 ¼ hours
Typical Desserts for Thanksgiving
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📖 Recipe
Pavochon (Puerto Rican Style Turkey)
Equipment
- 1 large roasting pan for turkey
Ingredients
- 12-22 pound turkey thawed
- adobo generously sprinkled
- 2 cups water, chicken broth or beer
Garlic Mojo Marinade
- 1½-2 heads garlic peeled
- 2½ tablespoons oregano
- 1 packet Sazon
- 1 teaspoon crushed red pepper
- 4 tablespoons white or apple cider vinegar
- 8 tablespoons vegetable or corn oil
Gravy (Optional)
- cooked giblets from turkey
- 2 cups broth and drippings from turkey
- salt and pepper to taste
- 1+ tablespoons cornstarch to thicken
Instructions
Garlic Mojo Marinade
- Add the garlic, oregano, crushed pepper, sazon, vinegar and oil to a mini food chopper or blender. Blend until a garlic paste forms.
Turkey and Giblets
- Remove the giblets from the cavity and set them aside. Rinse the turkey (inside and out) under cool water.Note: Make sure to not only check the cavity for the giblets but also check the neck pouch for additional giblets.
- Using a sharp knife, make several 1-inch-deep slits in the wings, drumsticks, thighs, and back of the turkey.
Season Turkey
- Rub a few tablespoons of the garlic paste inside the cavity, then generously spread the remaining paste all over the turkey, make sure to work it into all the slits for maximum flavor.
- Sprinkle adobo all over the turkey, including inside the cavity. *Don't forget to season the giblets with garlic paste and adobo too!
- Place the turkey and seasoned giblets in a roasting pan, cover tightly with aluminum foil, and refrigerate for 24 to 48 hours to marinate.
Cooking
- Preheat your oven to 350°F.
- Remove the turkey from the refrigerator and let it rest at room temperature for about 20 minutes. Pour two cups of water or chicken broth into the roasting pan.
- Cover the turkey and roast for 2 hours. Then uncover and continue roasting for about another hour, or until a meat thermometer inserted into the thickest part of the breast reads 165°F.
- Once done, remove the turkey from the oven and let it rest for 20 minutes before carving.
Carving and Serving Turkey
- If you're making gravy, set aside a cup or two of the broth and drippings from the pan, set aside.
- Cut and remove the dark meat by separating the wings, thighs, and drumsticks at the joints. You can slice the dark meat thinly or keep the drumsticks and thighs whole. Add the pieces back into the pan to soak up all the flavorful broth.
- Slice the breast into thin, juicy pieces and return them to the pan too. *The longer they sit in the broth, the more flavorful it will be.
- Serve the Pavochon straight from the pan or place it on a serving platter and drizzle the juices over the top. Serve turkey right away or continue to make the gravy.
Gravy (Optional)
- Add the reserved broth and giblets to a sauce pan and heat over medium low 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.
- Return broth back to saucepan and season with salt and pepper if needed. *The broth is already so flavorful, 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.
James Wilson says
I haven’t made yet, but the ingredients should make it turn out wonderful. I’d like to brine it /“Coke” it, what seasoning in the brine would compliment the adobe and garlic. “Coking” a bird is putting it in a Coca-cola bath overnight. Sweetens and moisturizes the meat while tenderizing.
I could utilize the Mojo ingredients in the brine…
Catherine Arena says
I’ve never coked a turkey before but have a whole chicken. I see no reason why it wouldn’t be just as yummy adding the mojo ingredients to the brine. After brining this way, I would proceed with seasoning the full turkey again with the mojo just as described in the recipe and marinating for at least 24 hours or a full 48 hours. It will be amazing! Think, I will coke my turkey this year too! 🙂
Ruth L Thompson-Herfurth says
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.
Catherine Arena says
Aww that’s wonderful Ruth! So happy to hear everyone enjoyed it! Thank you for trying it and taking the time to comment and rate! Appreciate you! 🙂