Pavochón (Puerto Rican Roasted Turkey)
Pavochón, Puerto Rican Thanksgiving roasted turkey, uses the flavorings for lechón, suckling pig, combining Caribbean and American traditions.
- Preparation:
- Cooking:
- Total:
- Serves: 10 persons
Ingredients
- 1head garlic (cloves separated and peeled)
- ½teaspoon salt
- 1tablespoon whole black peppercorns
- 3tablespoons adobo
- 2tablespoons olive oil
- 2tablespoons apple cider vinegar
- 1(14-pound) turkey
Instructions
Step 1
Gather the ingredients.Step 2
Mash the garlic cloves and salt into a paste using a pilòn (mortar and pestle).Step 3
Add the peppercorns and adobo and crush the ingredients into the paste.Step 4
Stir in the olive oil and apple cider vinegar.Step 5
Rub the mixture under the turkey’s skin and inside the cavities, then rub the rest of the mixture on top of the skin. Tie the legs together with kitchen twine . Place the turkey on a rack in a roasting pan . Let sit for 2 hours uncovered at room temperature.Step 6
Preheat the oven to 325 F. Roast the turkey for about 3 hours, until the breast meat reaches 165 F and the thigh is 175 F. Let the turkey rest for 30 minutes, uncovered, and then carve.