|Nutritional Guidelines (per serving)|
Roasting a turkey for Thanksgiving in the manner of lechón (suckling pig) has been a tradition in Puerto Rico since the island became an American commonwealth and adopted the holiday. The word pavochón is a combination of the Spanish word for turkey, pavo, and the word lechón.
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 is reminiscent of roasted pork for Thanksgiving. This flavorful recipe will go over well with the most discriminating of tastes.
- 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
Mash the garlic cloves and salt into a paste using a pilòn (mortar and pestle).
Add the peppercorns and adobo and crush the ingredients into the paste.
Stir in the olive oil and apple cider vinegar.
Rub the mixture under the turkey’s skin, inside the cavities, and then rub the rest of the mixture on top of the skin.
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.