Puerto Rican Pavochon
By Andy Tous on RecetasPuertoRico.com
This is the famous turkey (pavo) that is marinated with great ingredients to give the aroma and delicious taste of a roasted pig (lechon), hence the name; Pavochon.
Ingredients
- 1 turkey 10-14 pounds (fresh / thawed)
- 10 cloves of garlic (peeled)
- 10 grains of black pepper
- 1½ teaspoon dried oregano
- 1½ tablespoon parsley
- ½ teaspoon salt (or to taste)
- ¼ cup olive oil
- 2 teaspoons white vinegar
- 1 tablespoon seasoning with annatto
- ½ a cup of vinegar (for washing)
- ¼ cup of lemon juice (for washing)
- 1 moist mofongo recipe for stuffing (or your favorite stuffing)
Procedure
- In a large mortar (or blender) grind the garlic, black peppers, oregano, parsley, salt olive oil, 2 teaspoons of white vinegar and 1 tablespoon of seasoning with annatto until it forms a paste-like marinade. If too thick, add a dash of olive oil.
- Marinate the turkey at least one day before.
- Wash the turkey inside and out with 1/2 cup of vinegar diluted in 1 liter of water. Discard the used water.
- Wash again with 1/4 cup lemon juice, diluted in a liter of water, then rinse well.
- Marinate using the pavochón recipe, inside and out with the breast side down. Make sure you marinate between the skin and the meat, without fully removing the skin. Keep it in the refrigerator, wrapped in plastic, for 24 hours.
- Last 24 hours, remove the turkey from the refrigerator and stuff it with a good and moist mofongo.
- Tie the legs and thighs using cooking twine.
- Cook the turkey in the oven at 300f, for 4 hours or until a cooking thermometer registers 180 degrees F.
Note: The thermometer should be inserted into the thickest part of the thigh, making sure it does not touch the bone.