Pavochon Roasted Turkey

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Pavochon Roasted Turkey

Post by Sierra on Sat Nov 01, 2008 10:34 am

Pavochòn - Roasted Turkey
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Roasting a turkey for Thanksgiving as if it were lechòn (suckling pig) has been a tradition in Puerto Rico since the island became an American commonwealth and adopted the holiday. The word pavochòn is a combination of the Spanish word for turkey, pavo, and the word lechòn.
On the Spanish speaking Caribbean islands, the meat of choice for the holidays is roasted suckling pork. So it only makes sense to combine the tradition of the islands with an American tradition and serve turkey that tastes like roasted pork for Thanksgiving.

This flavor intensive recipe will go over well with the most discriminating of tastes.

INGREDIENTS:
1 head of garlic (cloves separated and peeled)
1/2 teaspoon salt
1 Tablespoon whole black peppercorns
3 Tablespoons adobo
2 Tablespoons olive oil
2 Tablespoons apple cider vinegar
1 14-pound turkey
PREPARATION:
1. Mash the garlic cloves and salt into a paste using a pilòn (mortar and pestle).
2. Add the peppercorns and adobo and crush the ingredients into the paste.

3. Stir in the olive oil and apple cider vinegar.

4. Rub the mixture under the turkey’s skin, inside the cavities, and then rub the rest of the mixture on top of the skin.

5. Roast the turkey according to the manufacturer’s recommended time and temperature. A 14 to 16 pound turkey will take about 2 to 2 1/2 hours to cook.

Serves: 14-18 people.

We prepare the turkey a day or two in advance so that all the delicious taste gets into it and stays there making it sooo juicy.

At a Glance
Prep Time : 30min
Cook Time : 2hr 30min
Course : Dinner, Main Course
Special : Caffeine-Free, Easy, Few Ingredients, Sugar-Free
Type of Prep : Marinate, Roast
Cuisine : Caribbean, Latin
Occasion : Christmas, Family Dinner, Thanksgiving
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Sierra
Admin
Admin

Female
Number of posts : 3633
Location : Trujillo Alto, Puerto Rico
Job/hobbies : Retired English, Music, and Art Teacher *****Member in HHH Since 3/11/2007*****
Humor : Funny is as funny does!
Registration date : 2008-10-18

http://artesana.tripod.com   and   http://artesanaboricua.tripod

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Re: Pavochon Roasted Turkey

Post by Sierra on Sat Nov 01, 2008 10:41 am

Recipe(tried): Mofongo Turkey Stuffing






This is a modern stuffing for our PAVOCHON.


Mofongo Turkey Stuffing

5 large green plantains
vegetable oil

* Use 5 large green plantains & oil to make tostones.

1 lb bacon, sautéed and chopped into small pieces (discard large chunks of fat)
3 tsp. chopped garlic
3 sweet chili peppers (ajíes dulces), seeded and chopped
1/3 cup olive oil

* Combine the bacon, garlic, peppers, and olive oil. Mash 5 tostones (already fried) with about 1/5 of the oil mixture in a pilon. Repeat the process until all ingredients are used up.

To make stuffing:
Mofongo
1/3 cup chicken broth

Combine mofongo and broth. Ad more broth if not moist enough. Stuff the bird and follow instructions that come with your bird
.


Last edited by Admin on Sat Nov 01, 2008 10:59 am; edited 1 time in total

Sierra
Admin
Admin

Female
Number of posts : 3633
Location : Trujillo Alto, Puerto Rico
Job/hobbies : Retired English, Music, and Art Teacher *****Member in HHH Since 3/11/2007*****
Humor : Funny is as funny does!
Registration date : 2008-10-18

http://artesana.tripod.com   and   http://artesanaboricua.tripod

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Re: Pavochon Roasted Turkey

Post by Sierra on Sat Nov 01, 2008 10:57 am


Puerto Rican Adobo
You can buy powdered adobo in the store, or make this simple marinade yourself. It's always delicious when done at home. You can mash in a mortar and pestle if you like. We've given a short cut way using the food processor.



  • 5 garlic cloves, peeled

  • 2 -3 tablespoons salt

  • 1 teaspoon finely ground black pepper

  • 1 tablespoon oregano

  • 1/4 cup vinegar

  • 1/2 cup olive oil





METHOD

Using the metal blade of a food processor, chop garlic until minced. Add salt, pepper and oregano and pulsate until blended. Add vinegar and pulsate again until blended.
Add oil in a steady stream. Pulsate until mixture is well combined.
This is a fine marinade for grilled meat, chicken or fish. Rub gently into the flesh, then marinate overnight for best results.
Yield: 3/4 cup


Sierra
Admin
Admin

Female
Number of posts : 3633
Location : Trujillo Alto, Puerto Rico
Job/hobbies : Retired English, Music, and Art Teacher *****Member in HHH Since 3/11/2007*****
Humor : Funny is as funny does!
Registration date : 2008-10-18

http://artesana.tripod.com   and   http://artesanaboricua.tripod

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Re: Pavochon Roasted Turkey

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