Name: Puerto Rican Style Thanksgiving Turkey (Pavochón)
Prep time: 48 h 30 min
Cook time: 4 h
Total time: PT-480430H27M56S
Cuisine: Puerto Rican
Ingredients: 1 Whole Turkey (I used a 14-pound Turkey for this recipe); 1/4 cup of Extra Virgin Olive Oil; 2 Tablespoons of Apple Cider Vinegar; 1/3 Cup of Orange Juice; 3 Tablespoons of Lime Juice; 20 Garlic Cloves; 2 Tablespoons of Dried Oregano; 2 Packets of Sazon (such as Goya Sazon Con Culantro y Achiote (Sazon with Coriander and Annatto)); 2 Tablespoons of Kosher Salt; 1 Teaspoon of Black Pepper; 1 Orange, quartered.; 1/2 Bunch of Cilantro; 2 Apples, quartered.; 1 Large or Medium Onion, quartered.; 3 Bay Leaves; 1 12 oz Bottle of Beer (dark preferred); Drippings from the roasting pan (pan juices); 4 teaspoons of Cornstarch (The ratio for 1 cup of pan juices is 2 teaspoons of cornstarch dissolved in 2 tablespoons of water).; Salt and Pepper (to taste) to adjust the seasoning.

Description

This Puerto Rican Style Thanksgiving Turkey (Pavochón) Recipe offers a unique twist on the traditional Thanksgiving turkey, introducing delicious flavors of Puerto Rican cuisine with a blend of familiar and exotic flavors.

Pavochón takes inspiration from Puerto Rican roast pork shoulder seasoned with a bold blend of garlic, olive oil, citrus juices, and Sazon, a signature Puerto Rican seasoning.

Equipment needed

Large roasting pan with rack
Food processor or blender
Kitchen Twine
Plastic wrap
Aluminum foil
Meat Thermometer
Sharp carving knife
Saucepan for the gravy
Cutting board for carving the turkey

Ingredients

Units Scale

1 Whole Turkey (I used a 14-pound Turkey for this recipe)

Ingredients for the Marinade:

1/4 cup of Extra Virgin Olive Oil
2 Tablespoons of Apple Cider Vinegar
1/3 cup of Orange Juice
3 Tablespoons of Lime Juice
20 Garlic Cloves
2 Tablespoons of Dried Oregano
2 Packets of Sazon (such as Goya Sazon Con Culantro y Achiote (Sazon with Coriander and Annatto))
2 Tablespoons of Kosher Salt
1 Teaspoon of Black Pepper

Ingredients for the Cavity and Pan Drippings:

1 Orange, quartered.
1/2 Bunch of Cilantro
2 Apples, quartered.
1 Large or Medium Onion, quartered.
3 Bay Leaves
1 12 oz Bottle of Beer (dark preferred)

Ingredients For the Sauce (Gravy):

Drippings from the roasting pan (pan juices)
4 teaspoons of Cornstarch (The ratio for 1 cup of pan juices is 2 teaspoons of cornstarch dissolved in 2 tablespoons of water).
Salt and Pepper (to taste) to adjust the seasoning.

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Instructions

THAW: If your turkey is frozen, allow it to thaw completely in the refrigerator for 24 hours per 4-5 pounds of turkey (read the “Essential Tips That Will Help You Create The Best Puerto Rican Turkey Recipe” section above).
CLEAN: Thoroughly rinse the defrosted turkey under cold running water to remove excess blood. Remove the giblets and neck from the turkey cavity and ensure the entire cavity is clean. Pat the Turkey dry with paper towels.
PREPARE THE MARINADE: In a food processor or blender, combine all the marinade ingredients – olive oil, apple cider vinegar, orange juice, lime juice, cloves of garlic, dried oregano, Sazon, salt, and black pepper. Blend until smooth and well combined.
MARINATE THE TURKEY: Transfer the turkey to a large baking sheet. Pour the marinade all over the turkey, ensuring it is evenly coated. Rub the marinade under the skin, inside the cavity, and under the turkey legs.
TRUSS THE TURKEY: Using kitchen twine, truss the turkey to help it maintain a compact shape during roasting.
TIGHTLY WRAP the turkey with plastic wrap and refrigerate for at least 12 hours or up to 2 days, allowing the flavors to penetrate the meat.
TEMPERING: Remove the turkey from the refrigerator and let it sit at room temperature for 30-60 minutes before roasting. This will help ensure even cooking.
ROAST THE TURKEY:
- Preheat the oven to 325°F (163°C).
- Remove the plastic and transfer the turkey onto the rack inside a large roasting pan, turkey breast side up.
- Fill the turkey cavity with the cilantro and about half of the quartered orange, apples, and onion, then spread the other half into the bottom of the pan. Add the bay leaves and pour the beer into the bottom of the roasting pan. Cover the entire roasting pan with aluminum foil.
- Roast the turkey (covered) according to the roasting chart or until the internal temperature of the thickest part of the breasts and thighs reaches 165°F (74°C).
- For the last 30 minutes of cooking, remove the aluminum foil and roast uncovered to allow the turkey skin to brown.
- Always use an instant-read meat thermometer to check the internal temperature of the turkey (Make sure the thermometer is not touching a bone when reading). Do not rely on the color of the turkey or the juices to determine doneness.
- This 14-pound Turkey took approximately 3 hours and 30 minutes to cook.
REST THE TURKEY: Once it is cooked, remove it from the oven, transfer it to a carving board, and cover loosely with aluminum foil. Let it rest for 45 minutes before carving. This allows the turkey to cool down to handle and for the juices to redistribute throughout the meat.
MAKE THE SAUCE (GRAVY):
- While the turkey rests, pour the pan juices into a bowl, straining them through a fine-mesh strainer. Discard the veggies. Skim off any excess fat from the top of the pan juices. ** Reserve about 1/2 cup of the drippings for drizzling over the carved turkey later**. Put the remaining drippings in a saucepan and bring to a gentle boil.
- In a small bowl, whisk together cornstarch and cold water until dissolved (The ratio for 1 cup of pan juices is 2 teaspoons of cornstarch dissolved in 2 tablespoons of water). Gradually whisk the cornstarch mixture into the pan drippings and simmer over medium heat, stirring constantly, until the gravy thickens to your desired consistency. Season with salt and pepper to taste. Serve into a sauceboat and bring it to the table!
CARVE AND SERVE THE TURKEY:
- Place turkey on a wooden board with the breast side up.
- Legs: Slice between the leg and the breast using a sharp carving knife. Pull the leg away from the body to expose the joint. Remove the portion by cutting through the joint where the leg meets the body. Then, cut through the thigh to separate it from the body. Repeat with the other leg.
- Separate the thigh from the drumstick: Using your finger, locate the joint that connects the thigh with the drumstick and cut through it. You may cut the meat off the thigh's bone as well.
- Wings: Slice between the wing and the breast. Pull the wing away from the breast to expose the joint. Cut through the joint. Repeat with the other wing.
- Turkey Breast: Make a long, deep cut along the breastbone, separating the breast meat from the carcass. Use the other hand to hold and pry the meat away from the bone as you cut. Hold the breast meat firmly onto the cutting board and slice it into thick, diagonal slices. Repeat on the other side to remove the other half of the breast meat.
PRO TIP: Use the reserved Pan Juices to drizzle over the carved turkey for an extra burst of moisture and flavor.
PLATING THE TURKEY: Arrange the carved turkey on a platter, and garnish! Use fresh herbs, citrus slices, pomegranate, sliced apples, cranberries, or anything festive! It's a feast for the eyes, too!

Notes

Size of the turkey based on the number of guests: A general rule of thumb is 1 pound of turkey per person. If you have a lot of big eaters, plan for closer to 1 1/2 pounds per person.

The following roasting guidelines will help ensure proper cooking time based on the size of your turkey.

Nutrition

Serving Size: 1 portion
Calories: 931
Sugar: 13.6 g
Sodium: 1091 mg
Fat: 30.9 g
Carbohydrates: 21.4 g
Fiber: 3.4 g
Protein: 133.9 g