Pavochon (Puerto Rican Style Turkey)

5 from 4 votes

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!

Prep Time10

Cook Time3 30

Total Time3 40

Course: Dinner

Cuisine: Puerto Rican

Servings: people

Calories: 1094kcal

Author: Catherine Arena

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.

Notes

Recipe Notes:

Frozen Turkey: 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.

Storing: Store your leftover turkey in the same pan you cooked it in covered with foil or in an airtight container in the refrigerator for up to 4 days.

Nutrition