Thanksgiving is around the corner so let’s talk turkey. Thanksgiving is one of my favorite holidays because it is all about food, it usually involves travel, and I don’t have to buy gifts. One recipe that I’ve been working on my whole adult life is Thanksgiving turkey. It’s common to season the turkey in Puerto Rico the same way we make our lechón (roasted pork). Those familiar with Puerto Rican cuisine have probably heard of pavochón. Pavo (Turkey) and lechon (roasted pork) come together to make pavochón.
What is pavochón?
My father, Don Gume, was in charge of the Thanksgiving turkey pretty much until he passed away six years ago. He seasoned the turkey a day ahead with a mix of minced garlic, oregano, and lots of sazón for that nice color. Because as my mom says, “a nadie le gusta un pavo hincho” (nobody likes a pale turkey). He used to take great pride in his pavochón, his big Thanksgiving turkey. I now wish to continue that tradition, regardless of where I am in the world.
Making Puerto Rican Style Thanksgiving Turkey
As I became an adult, I wanted to replicate my father’s recipe while adding my own flavor. I started to roast my own turkey when while stationed in Japan. I wish I had pictures of my first solo turkeys I made back in 2003 for my Marines in Okinawa. I was the commander of a platoon of 50 Marines. My buddy Steve called me and told me he and a few Marines were stranded in Okinawa, so I invited them over as well. What a party! I literally took over 4-5 kitchens of my apartment building, cooking nonstop for two days.
The Pavochón Tradition… Continued
As I moved around, I started to incorporate global influences into my pavochón recipe. When I made my turkey in Brussels, I began to add a dark beer during the last hour of roasting. I usually use a dark beer such as Leffe Brune or Chimay Bleue, but any dark beer will do. The beer basting became a hit with my guests, so I’ve kept the Belgian beer in the recipe.
Tips to Make a Succulent Pavochón:
Get a roaster: a roaster truly helps lock in those flavors and not overcook the turkey
Use a meat thermometer: playing the guessing game is not good for your nerves or a pretty turkey.
Loosen the skin: Loosen the skin with your fingers and add marinade and tabs of butter. As the turkey cooks, the butter will melt and keep the breast from drying.
Here’s my pavochón recipe & you can get the step by step instructions from the video.
Pavochón, Puerto Rican Style Turkey at Home
Pavochón is a Puerto Rican style roasted turkey seasoned in the same way that a lechón (roasted pork) is seasoned.
- Prep Time: 30 Minutes
- Cook Time: 4 Hours
- Total Time: 4 hours 30 minutes
- Yield: 10–20 1x
- Category: Poultry
- Cuisine: Puerto Rican
Ingredients
- 12lb turkey (if you go larger/smaller) adjust your seasonings properly
- Marinade:
- 3/4 Cup of Olive Oil
- 2–3 tbsp of dry oregano
- 2 tbsp minced garlic
- 2 tbsp kosher salt
- 2 tsp sazón/adobo
- 2 tsp black pepper
- 2 sticks of butter, cut into pats
- Onions, Carrots, and Celery
- 1 bottle of dark beer (room temperature)
Instructions
- Pre-heat oven to 350 F
- Mix all the marinade ingredients. The measurements are up to you. Use more or less of each ingredient depending on your taste. I personally love a very garlicky turkey.
- Chop the vegetables into 2-inch pieces
- Pat dry the turkey. Make sure it’s fully thawed and dry.
- With a spoon, loosen the skin from the breast.
- With the spoon, spread the marinade between the skin and breast.
- With a spoon or silicone brush, brush the marinade all over the turkey. Make sure to add seasoning to the cavity.
- Add the pats of butter in between the loosened skin and breast.
- Insert the cut vegetables inside the cavity. Make sure they fit in loosely. Don’t overstuff.
- Place turkey breast side up on a roasting pan. I make mine in a roasting pan, but a pan loosely covered with aluminum foil will do.
- Cover and place in the oven. Set the timer for two hours. (if your turkey is larger, this will take a bit longer)
- At the two hour mark, check for progress with a thermometer. If the turkey is less than 130 F, let it cook for another 30-45 minutes covered until it reaches this temperature.
- At 130 F, uncover the turkey, use a baster or a spoon to pour the juices over the turkey to keep moist. Pour a bottle of beer over the turkey. Baste every 15 minutes to keep the turkey moist until it is done. For a 12 lb turkey, it should take 60-90 minutes.
- Use your thermometer to check the turkey between the breast and thigh. It should be 165-170 degrees.
- Once it’s done, let it rest for 30 minutes before carving.
- Enjoy!
Loved your presentation. Muy puertorriqueño en los breaks un sip de cerveza y en el otro break de vino. Me identifique contigo y me abrio el apetito. Buen provecho Boricua.
Claro hay que darse la fria mientras se cocina jajaja. Saludos y feliz dia de accion de gracias y navidad.
OMG ese Pavachon me hizo la boca agua que recuerdo de nuestra infancia y nuestra hermosa Islita Puerto Rico como siempre diego las mejores Navidades son las de Puerto Rico. Que Dios te siga bendiciendo muchas gracias por compartir. Te pregunto que puedo usar para sustituir la cerveza pues no me gusta el alcohol.
Gracias por las palabras tan lindas. A tu pregunta sobre la cerveza. Me imagino que puedes utilizar la cerveza sin alcohol. Tambien la cerveza como tal pierde el contenido de alcohol cuando se cocina. Espero que esta informacion ayude. Gracias y feliz dia de accion de gracias!
Gracias por compartir y contestar voy hacer esta receta y hare lo que me dices. Muchas bendiciones y continua ofreciendonos tus tutoriales y ricas recetas de nuestra Islita Hermosa. Happy Thanksgiving …
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