A delicious Thanksgiving tradition from Puerto Rico.
Pavochón is a popular Puerto Rican dish served often on Thanksgiving but also during Christmas and the rest of the holiday season. Pavochón combines Puerto Rican cuisine with a traditional all-american Thanksgiving dish. The dish consists of seasoning the turkey (pavo) like a spit-roasted pig (lechón). It's often stuffed with mofongo, or the mofongo stuffing is served on the side. And here's the recipe for the gravy that we recommend to serve with this recipe.
Rise and clean turkey with 1/2 cup of vinegar diluted in 1 liter of water. Discard the used water. Remove neck and gizzards, pat dry.
Mince the garlic cloves in a food processor or with a knife. Mix the salt, pepper, oregano, garlic and oil together in a food processor.
Use your fingers and a spatula to separate the skin from the breast, legs and thighs of the turkey. Rub the seasoning under the skin and in the cavity of the turkey. Drizzle the skin of the turkey with olive oil and rub it all over. Tuck the wings back behind the bird. Cut a small slit into each side of the excess skin at the front of the turkey's cavity. Tuck the legs crossed through the slits.
Rub the outside of the bird with the adobo and the sazón packet.
Place turkey in a roasting pan, cover with plastic wrap and refrigerate overnight.
Take out of the refrigerator two hours before cooking. Pre-heat the oven to 325º F degrees. Pour beer in the roasting pan, followed by the turkey. Cover with aluminum foil and roast until the thermometer reads 165º F in the thickest part of the breast. Once it reads 165º F, which is about 30 minutes before it’s done, take out, flip over and drizzle with more olive oil and cook on the other side up. Return to oven until the turkey reaches 170º F.
Remove from oven. Let rest for 10-15 minutes before serving.