This is a recipe for all of your favorite Puerto Rican dishes. It features Pavochon turkey breast, which is marinated in garlic-infused oil and seasoned with thyme, oregano, cumin and parsley.
Pavochon is a Puerto Rican dish that is made with turkey, rice, and vegetables. It’s an easy-to-make meal that can be enjoyed by the whole family.
If you’re weary of the same old roasted turkey for Thanksgiving, try something new this year with pavochon. Pavochon, or Puerto Rican Turkey for Thanksgiving, is a succulent, juicy roasted turkey marinated in traditional Latin flavors like adobo, sazon, and oregano, as well as lots of garlic. On the exterior, the skin is delightfully crisp, and the turkey flesh is absolutely juicy and moist.
Pavochon is an excellent Thanksgiving meal to prepare when you want to present something flavorful yet not boring to your guests. Serve it with other Puerto Rican classics such as pastelon and arroz con gandules. It’ll be a Thanksgiving supper to remember for your loved ones!
What exactly is Pavochon?
Pavochon is a combination of two Spanish words: pavo, which means turkey, and lechon, which means suckling pig roast.
Pavochon is a turkey that has been seasoned and roasted like pernil, or Puerto Rican roast pig, as the name indicates. It is a must-have for any traditional Puerto Rican Thanksgiving.
Pavochon: A Step-by-Step Guide
When compared to roasting an American-style Thanksgiving turkey, making pavochon isn’t that difficult. Begin by thoroughly drying the defrosted turkey. Combine the minced garlic, adobo, sazon, pepper, oregano, olive oil, and apple cider vinegar in a small mixing bowl until thoroughly combined.
Next, loosen the skin from the turkey flesh while being extremely cautious not to break it. The marinade should be spread between the skin and the meat of the bird. Season the turkey with adobo after you’ve applied the marinade. Allow the turkey to marinade for at least 4 hours and up to overnight.
Preheat your oven to 325 degrees Fahrenheit when you’re ready to start cooking. Place the turkey breast side up in a roasting pan with any veggies you’d want to roast with it. Cook the turkey for 15 minutes per pound, basting it with its own juices every now and then to keep it moist and tasty. Remove the turkey from the oven and set it aside to rest for at least 30 minutes before carving it and presenting it to your guests.
Thanksgiving Turkey Tips for Puerto Ricans
Tent your turkey with foil if it’s browning too rapidly.
The more time you have to marinade the turkey, the more delicious it will be. Aim for at least 4 hours, but ideally overnight.
Preheat the oven to 350°F and roast the turkey for 13 to 15 minutes per pound. This indicates 3 to 4 hours of cooking time for most turkeys.
Allow the turkey to rest for at least half an hour to 90 minutes after removing it from the oven before carving and serving it. Allowing the turkey to rest keeps it moist and juicy while preventing it from drying out.
Serving Suggestions for Pavochon
Pavochon goes well with chicken or beef empanadas, arroz con gandules, pastelon, slow-cooked pork shoulder, and asopao de pollo, all traditional Puerto Rican Thanksgiving meals.
Coconut flan, natilla, Puerto Rican bread pudding, rice pudding, or mantecaditos are all great dessert options.
What is the Best Way to Store Pavochon?
Wrap the turkey in plastic wrap or store it in an airtight container and refrigerate for up to 4 days once it has cooled.
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Instructions
Dry the turkey with a paper towel.
In a bowl, mix together the garlic, adobo, Sazon, pepper, oregano, olive oil, and apple cider vinegar.
Remove the skin off the turkey gently, being careful not to break it. The marinade should be spread between the skin and the meat of the bird. 2 to 3 tablespoons adobo adobo adobo adobo adobo adobo Allow the turkey to marinade for at least 4 hours and up to overnight.
Preheat the oven to 325 degrees Fahrenheit. In a roasting pan, place the turkey breast side up. Roast the turkey for 15 minutes per pound, basting it periodically with the juices. Remove the turkey from the oven and set aside for 30 minutes before carving and serving.
Notes
When a meat thermometer reaches 160°F in the breast and 180°F in the thighs, the turkey is done.
The “spanish turkey recipe” is a traditional Puerto Rican dish. It’s made with a blend of spices, herbs, and vegetables.
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