Pavochon (Puerto Rican Style Turkey)
This delicious Pavochon recipe is marinated in lots of garlic and spices producing the most flavorful turkey you have ever had! It is then roasted to crispy golden perfection and served in its own juices. You will never season your turkey any other way again!
Prep Time10 minutes mins
Cook Time3 hours hrs 30 minutes mins
Total Time3 hours hrs 40 minutes mins
Course: Dinner
Cuisine: Puerto Rican
Servings: 5
Calories: 317kcal
- 12-22 pound turkey thawed
- adobo generously sprinkled
- 2 cups water, chicken broth or beer could also use two chicken bouillon for chicken broth
Mojo Marinade
- 1½-2 heads garlic peeled
- 2½ tablespoon oregano
- 1 packet Sazon optional
- 1 teaspoon crushed red pepper
- 4 tablespoon white or apple cider vinegar
- 8 tablespoon vegetable or corn oil
Gravy (Optional)
- giblets from turkey
- 2 cups broth and drippings from turkey
- salt and pepper to taste
- 1+ tablespoon cornstarch to thicken
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
Remove the giblets from the cavity and reserve them to make the gravy. Note: Make sure to not only check the cavity for the giblets but also check the neck pouch for additional giblets. Rinse the whole turkey under cool water including the cavity. Using a knife, make a few slits (cuts) about 1 inch deep to the back of the turkey, breast area, drumsticks and thighs.
Using your hands, spread a few tablespoons of the garlic paste to the inside of the cavity. Generously spread more of the garlic paste all over the turkey making sure to add paste inside all the cuts.
Sprinkle adobo all over the turkey including the cavity. Note: Make sure to also season the giblets with the garlic paste and adobo. Place the turkey in a roaster pan, cover with aluminum foil and place in the refrigerator for 12-48 hours.
When you're ready to roast your turkey, remove it from the refrigerator and allow it to rest on the counter for 20 minutes before cooking.
Add two cups of water or chicken broth to the tray. Preheat your oven to 350° degrees.
Cover the turkey and place in the oven. Cook for 2 hours and then uncover the turkey. Cook for an additional hour or until a meat thermometer reads 165F internal temperature.
Remove from the oven and allow it to rest for 20 minutes before carving.
Carving Turkey
If making gravy, first reserve one to two cups of the broth and drippings that has collected in the pan. Set aside for gravy.
Carefully lift the turkey onto a carving board. Keep the rest of the turkey juices and drippings in the roasting pan.
Cut and remove all the dark meat by cutting at the joints of wings, thighs and drumsticks.
Cut dark meat into thin slices or keep drumsticks and thighs whole. Add pieces back to pan to soak in the broth and drippings. Using a sharp knife, slice the turkey breast into thin slices. Add the slices to the pan.
Simple Gravy (Optional)
Add the reserved broth and giblets to a sauce pan and heat over medium 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 broth if you like. Return broth back to saucepan and season with salt and pepper if needed. *The broth is already so tasteful, 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.
Recipe Notes:
Frozen Turkey: If your turkey is frozen, make sure to allow time for thawing. It may take a few days to thaw out completely so keep this in mind when making this recipe because you will also need at least one extra day for marinating.
Serving: 5g | Calories: 317kcal | Carbohydrates: 4g | Protein: 227g | Fat: 70g | Saturated Fat: 16g | Cholesterol: 754mg | Sodium: 1295mg | Potassium: 2406mg | Fiber: 1g | Sugar: 1g | Vitamin A: 766IU | Vitamin C: 2mg | Calcium: 158mg | Iron: 10mg