Puerto Rican Thanksgiving Turkey Recipe (Pavochon)
Learn how to make Pavochon with this easy Puerto Rican Thanksgiving Turkey recipe. It's the ultimate taste of a Puerto Rican Thanksgiving with all of the traditional herbs and spices to make you feel right at home this holiday season.
Ingredients
- 10-16 pounds
whole turkey , thawed, neck & giblets removed - ½ cup white vinegar
- 25 garlic cloves , minced
- 1 tbsp salt
- 1 tbsp pepper
- 2 tbsp
adobo seasoning - 2 tbsp
sazón seasoning - 1 tbsp dried oregano
- 4 tbsp extra-virgin olive oil
- 4 tbsp lemon juice
Instructions
- Rise and clean turkey with 1/2 cup of vinegar diluted in 1 liter of water. Discard the used water. Pat dry.
- In a medium bowl, add the minced garlic, salt, pepper, adobo seasoning, sazón seasoning, oregano, 2 tbsp olive oil, and lemon juice. Stir until combined.
- Use your fingers and a spatula to separate the skin from the breast, legs, and thighs of the turkey. Rub the seasoning mix liberally under the skin and in the cavity of the turkey.
- Rub the outer skin of the turkey with the remaining olive oil and sprinkle extra adobo seasoning, pepper, and sazón seasoning.
- Tuck the wings back behind the bird and set the turkey breast side up on a roasting rack inside a large roasting pan.
- Cover with aluminum foil. Refrigerate overnight.
- When ready to cook, preheat the oven to 325ºF and remove the aluminum foil. Roast the turkey until fully cooked through (about 15 minutes per pound), or until internal temperature (meat thermometer inserted in the middle of thigh and breast) reaches about 165ºF.
- Halfway through, check the turkey and if the skin becomes golden brown, cover the top of the turkey with aluminum foil to protect the turkey breast from overcooking.
- Remove from oven. Let rest for 15-20 minutes before serving. Carve the turkey and pair it with your choice of sides and sauce or gravy. ENJOY!
Nutrition
Calories: 324kcal
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