Puerto Rican-Style Thanksgiving Turkey (Pavochón)
Learn how to make a flavorful Puerto Rican-style turkey (pavochón) that combines the bold flavors of Puerto Rican roast pork with a juicy Thanksgiving turkey. This step-by-step recipe will make your turkey the star of your holiday season, with tips for a perfectly seasoned, golden-brown finish!
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
Nutrition Facts
Puerto Rican-Style Thanksgiving Turkey (Pavochón)
Amount per Serving
Calories
79
% Daily Value*
Fat
5
g
8
%
Saturated Fat
1
g
6
%
Trans Fat
0.03
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
1
g
Cholesterol
0.1
mg
0
%
Sodium
583
mg
25
%
Potassium
134
mg
4
%
Carbohydrates
9
g
3
%
Fiber
1
g
4
%
Sugar
5
g
6
%
Protein
1
g
2
%
Vitamin A
122
IU
2
%
Vitamin C
23
mg
28
%
Calcium
23
mg
2
%
Iron
0.4
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
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