|Nutrition Facts (per serving)|
|Servings: 8 to 10|
|Amount per serving|
|% Daily Value*|
|Total Fat 50g||64%|
|Saturated Fat 14g||70%|
|Total Carbohydrate 2g||1%|
|Dietary Fiber 0g||1%|
|Total Sugars 0g|
|Vitamin C 1mg||5%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
The word pavochón is a combination of the Spanish word for turkey, pavo, and the word lechón, which means suckling pig. Roasting a turkey for Thanksgiving in the manner of lechón has been a tradition in Puerto Rico since the island became an American commonwealth and adopted the holiday.
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 classic and serve turkey that is reminiscent of roasted pork for Thanksgiving. This flavorful recipe is a nice change of pace from the typical bird and will match well with both American and Latin Caribbean side dishes such as mofongo stuffing.
"The turkey was delicious with the adobo mixture and loads of garlic, and it was an easy preparation. I ended up with about 1 1/2 to 2 cups of drippings and fat, so I used them—along with a bit of flour—to make a great-tasting turkey gravy." —Diana Rattray
1 head 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
Steps to Make It
Gather the ingredients.
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 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.
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.
If desired, just before the turkey goes into the oven, stuff the cavity with a few sprigs of thyme and cilantro along with a few wedges of lemon or lime, a quartered onion, and 1 or 2 sliced oranges.
How to Store Leftover Turkey
- Refrigerate leftover turkey in zip-close bags or covered shallow containers within two hours and eat within four days.
- To freeze cooled cooked turkey, cut it into slices or bite-size pieces, depending on how you plan to use the leftovers. Place the turkey in zip-close freezer bags, label with the name and date, and freeze for up to three months.
- Freeze leftover turkey bones and carcass in zip-close freezer bags for up to six months.
Turkey Roasting Tips
Whether this is your first Thanksgiving bird, or you just want to brush up on technique, following a few tips will ensure that your holiday centerpiece will be a success.
- Choose the right size: Estimate 1 1/2 pounds of uncooked turkey per person. This factors in a range of appetites as well as leftovers.
- Thaw a frozen turkey: It may surprise you how long it takes to defrost a turkey—calculate 24 hours in the refrigerator per 4 to 5 pounds. The fridge is the recommended method.
- Roast 15 minutes per pound: No matter what size turkey you buy, calculate 15 minutes per pound in a 325 F oven.
- Cook the stuffing on the side: Although a stuffed bird is traditional, placing the stuffing inside the turkey cavity can create safety issues; it is challenging to bring both the turkey meat and the stuffing up to the proper temperature without overcooking or undercooking either.
- Use a meat thermometer: It is best not to rely on the pop-up timers that come with some turkeys; instead use an instant-read thermometer for more accuracy.
- Make sure to rest the bird: Letting the turkey sit after it comes out of the oven allows the juices to redistribute, making for moist and juicy meat.
- Make sure not to leave the turkey at room temperature for longer than 2 hours.
- For a more intense flavor, place the seasoned turkey in the refrigerator, uncovered, for several hours or up to two days. If you leave the bird uncovered, the skin will crisp up nicely in the oven.
- If you've refrigerated the turkey, bring it to room temperature before roasting.
Can I use a food processor instead of the mortar and pestle?
A mortar and pestle require a little more work, but they bring out more flavor than a food processor. If you don't have a mortar and pestle, feel free to use a grinder or food processor. Or use a rolling pin to crush the garlic and peppercorns and then mix with the remaining ingredients.