Pavochón: Best Puerto Rican Thanksgiving Turkey Recipe 2 Ways
To celebrate the best time of year, try this Puerto Rican Thanksgiving Turkey recipe and watch its flavors make your palate dance!
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!
Notes
The baseline for cooking time 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. Also, if you want to skip the alcohol, use chicken broth instead.
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.
For other traditional side dishes, serve with Puerto Rican rice, particularly arroz con gandules (rice and pigeon peas), dgreen 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!
To make it in the slow cooker, simply scroll back up for the recipe. 😊