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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[/b]
Recipe Feedback:
User Rating
Be the first to write a review
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[/b]