Puerto Rican-Style Thanksgiving Turkey (Pavochón)
Every holiday season, the aromas of Puerto Rican cuisine take me back to my kitchen lesson with my dear friend Liliam, a proud Puerto Rican who introduced me to the magic of traditional Puerto Rican cooking.
She shared her secrets for preparing a show-stopping Puerto Rican turkey recipe, known as pavochón—a turkey seasoned with flavors inspired by the famous Puerto Rican roast pork shoulder (pernil). Today, I’ll guide you step-by-step through this recipe, infused with authentic Puerto Rican flavors.
Why Puerto Ricans Love Pavochón for Thanksgiving
In Puerto Rican households, Thanksgiving is not complete without a pavochón. This dish combines the flavors of roasted pork (lechón asado) with the juicy tenderness of turkey. It’s the perfect centerpiece for the Thanksgiving table, often served alongside arroz con gandules, green plantains, and ensalada de coditos. Whether you’re hosting a large gathering or simply looking to try something new this holiday season, this Puerto Rican-style turkey is sure to impress.
Ingredients for Puerto Rican Pavochón
Here’s everything you’ll need to make this flavorful turkey:
- 2 cups sour orange juice (or substitute with 2 cups of orange juice + ¼ cup lime juice). You can usually find the juice in plastic bottles in Mexican or Hispanic supermarkets.
- 8 garlic cloves
- ¼ cup vegetable oil (olive oil works beautifully)
- ½ large white onion
- 1 tsp black pepper
- 1 tbsp dried oregano
- 1 tbsp kosher salt
- ¼ tsp ground cumin
- ¼ cup cilantro leaves
- 2 envelopes Goya sazón Culantro and achiote
- 1 apple, quartered
- 1 head of garlic, halved
- 1 defrosted whole turkey, 12-15 lbs
- 1 tbsp flour (if using an oven bag)
- Optional: kitchen twine and aluminum foil
How to Make Puerto Rican-Style Turkey (Pavochón)
1. Preparing the Turkey
Start by ensuring your turkey is fully defrosted. Remove the giblets use paper towels to pat the turkey dry, then carefully loosen the skin around the breast meat with your hands or a small spatula, creating pockets for the marinade.
2. Making the Pavochon Marinade
In a small saucepan, heat the vegetable oil (or olive oil) over medium heat. Add the sliced garlic and cook for 3-5 minutes, allowing the garlic flavor to infuse the oil. Be careful not to burn the garlic.
Next, combine the sour orange juice, onion, black pepper, oregano, kosher salt, ground cumin, and cilantro and Goya Sazón in a food processor. Blend until smooth. Add the garlic-infused oil to the mixture and blend again. This flavorful marinade will be the star of the recipe.
3. Marinating the Turkey
Pour the marinade under the skin of the turkey, massaging it into the meat to ensure maximum flavor. Stuff the turkey cavity with the apple and halved head of garlic to keep the turkey moist and aromatic during roasting. Cover the turkey with plastic wrap and refrigerate for at least 4 hours, ideally overnight, turning occasionally to distribute the marinade evenly.
Tip. I love using the roasting bags to marinate the turkey. They take up less space in the fridge and are ideal for flipping the turkey and getting a more even marinade.
4. Roasting the Turkey
Preheat your oven to 350°F (175°C). Place the turkey breast-side up in a large roasting pan or an oven bag. If using an oven bag, sprinkle 1 tablespoon of flour inside the bag before adding the turkey. This helps prevent the bag from bursting. Make small slits in the bag to allow steam to escape.
Roast the turkey according to its weight, using a meat thermometer to check that the thickest part of the breast meat reaches 165°F and the thigh meat 175°F:
- 12-14 lbs: 3-3.5 hours
- 14-16 lbs: 3.5-4 hours
- 16-18 lbs: 4-4.5 hours
Get the perfect Golden-Brown Skin!
For a perfectly crispy, golden-brown skin: my secret is to remove the turkey from the oven every hour and use a baster to generously coat it with its own juices. This simple step not only enhances the turkey’s color but also infuses it with incredible flavor, ensuring a beautifully roasted bird every time!
5. Finishing Touches
Once the turkey is cooked, remove it from the oven and let it rest for 15-20 minutes before carving. This allows the juices to redistribute, ensuring moist and flavorful meat. For a golden-brown skin, you can broil the turkey for 3-5 minutes after removing it from the oven bag.
Serving Suggestions
Serve your Puerto Rican Thanksgiving turkey with arroz con gandules, or try my pure de papa recipe with a hint of jalapeno that is to die for! this recipe is fantastic with my Mexican turkey stuffing, I use the Puerto Rico Style roasted turkey drippings to make this gravy from scratch!
Tips for Success
- Rule of Thumb: Always allow your turkey to reach room temperature before marinating.
- Use Kitchen Twine: To tie the legs together for even cooking.
- Aluminum Foil: Cover loosely if the skin browns too quickly.
This Puerto Rican turkey recipe is more than just a dish—it’s a celebration of Puerto Rican heritage and delicious food. With Liliam’s guidance and a little help from your kitchen, your Thanksgiving turkey will be the star of your holiday season. Let me know how your pavochón turns out!
More Oven Roasted Turkey Recipes You will love!
- The Best Bacon-Wrapped Turkey Recipe
- Roasted Turkey with White Wine and Pineapple Brine
- Tender and Juicy Holiday Turkey with 4 Simple Ingredients
- Pavo Adobado│Juicy Mexican-Style Adobo Oven-Roasted Turkey
Puerto Rican-Style Thanksgiving Turkey (Pavochón)
Equipment
- 1 Cutting board
- 1 Blender
- 1 Pot
- 1 oven bag or baking tray
- 1 Foil paper if using a baking tray
Ingredients
- 2 cups sour orange juice substitute with 2 cups of orange juice + ¼ cup lime juice
- 8 cloves garlic
- 1/4 cup vegetable oil olive oil works beautifully
- 1/2 piece onion
- 1 tsp black pepper
- 1 tbsp oregano
- 1 tbsp salt
- 1/4 tsp cumin
- 1/4 cup cilantro
- 2 envelopes Sazón Goya Culantro and Achiote substitue for 1 tablespoon achiote paste
- 1 piece apple
- 1 head garlic
- 1 whole turkey
- 1 tbsp flour only if using the oven bag
Instructions
- Start by ensuring your turkey is fully defrosted. Remove the giblets use paper towels to pat the turkey dry, then carefully loosen the skin around the breast meat with your hands or a small spatula, creating pockets for the marinade.
- In a small saucepan, heat the vegetable oil (or olive oil) over medium heat. Add the sliced garlic and cook for 3-5 minutes, allowing the garlic flavor to infuse the oil. Be careful not to burn the garlic.
- Next, combine the sour orange juice, onion, black pepper, oregano, kosher salt, ground cumin, and cilantro and Goya Sazón in a food processor. Blend until smooth. Add the garlic-infused oil to the mixture and blend again. This flavorful marinade will be the star of the recipe.
- Pour the marinade under the skin of the turkey, massaging it into the meat to ensure maximum flavor. Stuff the turkey cavity with the apple and halved head of garlic to keep the turkey moist and aromatic during roasting. If using an oven bag, sprinkle 1 tablespoon of flour inside the bag before adding the turkey. Bath the turkey with the rest of the marinae. *If using a tray to marinade: cover the turkey with plastic wrap and refrigerate for at least 4 hours, ideally overnight, turning occasionally to distribute the marinade evenly.
- Tip. I love using the roasting bags to marinate the turkey. They take up less space in the fridge and are ideal for flipping the turkey and getting a more even marinade.
- Preheat your oven to 350°F (175°C). Place the turkey breast-side up in a large roasting pan or an oven bag. Make small slits in the bag to allow steam to escape. I using a tray cover the turkey with foil paper.
- Roast the turkey according to its weight, using a meat thermometer to check that the thickest part of the breast meat reaches 165°F and the thigh meat 175°F:12-14 lbs: 3-3.5 hours14-16 lbs: 3.5-4 hours16-18 lbs: 4-4.5 hours
- For a perfectly crispy, golden-brown skin: my secret is to remove the turkey from the oven every hour and use a baster to generously coat it with its own juices
- Once the turkey is cooked, remove it from the oven and let it rest for 15-20 minutes before carving
Video
Nutrition
This is a very easy Oven roasted turkey recipe to make with very affordable ingredients that you can find in most super markets. I hope you enjoy this pavochon as much as we did!