Pavochón: Best Puerto Rican Thanksgiving Turkey Recipe
To celebrate the best time of year, try this Puerto Rican Thanksgiving Turkey recipe and watch its flavors make your palate dance!
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Jump to RecipeThe holiday season is here, and what better way to celebrate than to switch up the usual turkey for one packed with a ton of flavor and spice! This Puerto Rican Thanksgiving turkey, or pavochón, as we call it, will bring a new twist to your Thanksgiving celebration. You can pair it with your holiday favorites or try some traditional Rican holiday sides. For a full list of favorites, check out this list of Puerto Rican Thanksgiving Dinner Ideas to try at home this year!
The word pavochon is a combination of the Spanish words “pavo” (turkey) and “lechón” (Puerto Rican roast pork). In Puerto Rico, we call it pavochón because we take the seasonings from our traditional roast suckling pig and use it to marinade and season the turkey. This turkey is the star of our Thanksgiving dinner table, and soon you will see why. 😊
Some other stars on our table each year are Puerto Rican rice, particularly arroz con gandules (rice and pigeon peas), dishes made with green plantains such as tostones, Puerto Rican potato salad, and flan. Oh, and do not forget our beloved coquito (Puerto Rican nog) as well as a freshly brewed café con leche. It is the best way to end the evening!
Let’s Make Pavochón!
For this Puerto Rican Thanksgiving turkey recipe, you need a whole 12 lbs turkey and lots of garlic, or you know… a good amount. 😊 You can mince the cloves of garlic in a food processor for ease or use a knife. You also need oregano, freshly ground black pepper, extra virgin olive oil, lime juice (or citrus of choice), sazón, fresh herbs, butter, and beer or champagne (optional). The marinade is what separated this Puerto Rican Thanksgiving turkey recipe from the ones we are used to in the States.
For equipment, you need a large roasting pan, meat thermometer, food processor (optional), marinade injector, and a turkey baster.
To prepare the marinade, place the garlic cloves in the food processor and mince. In a small bowl, mix the garlic with the rest of the ingredients (except the herbs and beer). Set it aside while you prepare the turkey. Depending on the size of your turkey, you might want to double or cut in half the marinade.
The first step is to give the turkey a good rinse under cold water. Remove the giblets and turkey neck and pat the turkey dry. Place the turkey on a stable work surface. Carefully, separate the meat from the skin of the turkey and add some of the marinade in between. Be gentle to avoid ripping the turkey skin.
Continue to do this on the back, front, and sides of the turkey, including the breasts. Then use the rest of the marinade to cover the entire outside. Ensure the whole turkey is well seasoned. With the marinade injector, inject a tablespoon of the melted butter into each thigh and breast on the turkey. Cover the turkey with foil or plastic wrap and marinate it overnight if possible, or at least a few hours so the flavors blend nicely.
For an even bake, it is best to allow the turkey to go to room temperature before baking. Preheat the oven to 350 degrees Fahrenheit, then use the herbs to stuff the turkey cavity. I prefer to use fresh rosemary, marjoram, and thyme into the cavity of the turkey rather than stuffing. For moisture, I like to add champagne or a bottle of beer along with the herbs. Lastly, use kitchen twine to tie the turkey legs.
Carefully place the roasting pan in the preheated oven and bake for about three and a half hours. Baste the turkey every hour for ultimate moisture. While the turkey cooks, keep an eye on it. If it begins to brown too early, place a big piece of aluminum foil over it to keep it from burning.
The turkey will be cooked when it reaches an internal temperature of 165 degrees Fahrenheit. At that point, remove it from the oven and allow it to rest for 30 minutes before carving.
Serve with cranberry sauce, pumpkin pie, and all your favorite Thanksgiving recipes! You can also try this delicious Pumpkin Spice Coquito Flan for the perfect holiday custard dessert. Your guests will thank you big time!
Notes & Baking Times.
The baking and amount of seasoning will depend on the size of the turkey. To bake at 350 degrees Fahrenheit, here are some guidelines provided by All Recipes:
- 10 – 12 pounds: 2.25 hours to 2.75 hours
- 12 – 14 pounds: 2.75 to 3 hours
- 15 – 18 pounds: 3.25 to 4 hours
- 18 – 20 pounds: 4 to 4.25 hours
The baseline is 13 minutes per pound for an unstuffed turkey, and 15 minutes per pound for a stuffed turkey. Ultimately, you want to use a meat thermometer and ensure the meat reaches an internal temperature of 165 degrees Fahrenheit before removing it from the oven.
As far as the citrus element feel free to use whatever you prefer. Our variations go from lime, lemon or orange juice to just vinegar. I’ve used blood orange, too! Feel free to play with the recipe and use the flavors you like best.
I do not normally use stuffing other than herbs. This time, we went apple-picking and had an overabundance of apples, so I used a couple for the turkey. Therefore, if you want to add apples or other fruits or vegetables as stuffing, you are more than welcome to. You can also use your favorite stuffing recipe or try a mofongo stuffing to keep the Puerto Rican cuisine theme going. Keep in mind this increases the cooking time slightly.
Slow Cooker Pavochón.
If you have a small enough turkey, you can make it in the crockpot. The preparation process is the same, omitting the beer as the turkey will release enough juices on its own. For cooking, place it in the slow cooker and cook on LOW for 6-8 hours. The meat will fall off the bone! This is the same way I make pernil (pork shoulder) every year for Christmas. Check out my Super Easy Pernil Recipe.
Enjoy!
I hope you enjoyed this Puerto Rican Thanksgiving turkey recipe. It truly is part of my Puerto Rican heritage. Its delicious flavors take me home every year I spend away. Hopefully, this new recipe becomes a staple on your Thanksgiving Day as well.
As always,
¡Buen provecho from The Happy Wookiee!
Pavochón: Best Puerto Rican Thanksgiving Turkey Recipe 2 Ways
Equipment
- 1 Large roasting pan
- Meat thermometer
- Turkey baster
- Food processor optional
- Marinade injector
Ingredients
- 12 lbs whole turkey
- 10-14 garlic cloves peeled and minced
- 1/2 tsp freshly ground black peppercorn
- 1 tbsp dried oregano
- 1 tbsp dried basil
- 2 tbsp extra virgin olive oil
- Juice from 1 lime or citrus of your choice
- 4 tbsp butter melted
- Fresh herbs such as marjoram, thyme, and rosemary optional
- 1 bottle of beer or champagne optional
Instructions
- Mince the garlic cloves with a knife or by placing them in a food processor. In a small bowl, mix garlic, black pepper, oregano, basil, fresh lime juice and olive oil.
- Prepare the turkey by rinsing it under cold water. Pat it dry and remove the neck and giblets.
- Having the turkey on a stable work surface (or roasting pan), separate the meat from the skin of the turkey and add some of the marinade in between. Be gentle to avoid ripping the turkey skin. Continue to do this on the back, front, and sides of the turkey, including the breasts. Then use the rest of the marinade to cover the entire outside. Ensure the whole turkey is well seasoned.
- With the marinade injector, inject a tablespoon of the melted butter into each thigh and breast on the turkey.
- Cover the turkey with foil or plastic wrap and marinade it overnight if possible, or at least a few hours so the flavors blend nicely.
- For an even bake, allow the turkey to go to room temperature before baking. Preheat the oven to 350 degrees Fahrenheit, then use the herbs to stuff the turkey cavity. If you want to use additional fruits or vegetables, add them now. Pour the beer over it as well.
- Use kitchen twine to wrap the turkey legs if desired.
- Place the roasting pan on the lowest rack in the oven and bake the turkey for about three and a half hours. Baste every hour for ultimate moisture. Occasionally check on the turkey, and if it begins to brown too early, place foil over it to keep it from burning.
- The turkey will be cooked when it reaches an internal temperature of 165 degrees Fahrenheit. At that point, remove it from the oven and allow it to rest for 30 minutes before carving.
- Serve with your favorite Thanksgiving dishes!
- ¡Buen provecho from The Happy Wookiee!
