{"id":7565,"date":"2020-11-13T14:34:11","date_gmt":"2020-11-13T19:34:11","guid":{"rendered":"https:\/\/diningtraveler.com\/?p=7565"},"modified":"2020-11-17T11:56:04","modified_gmt":"2020-11-17T16:56:04","slug":"making-pavochon-puerto-rican-style-turkey-at-home","status":"publish","type":"post","link":"https:\/\/diningtraveler.com\/2020\/11\/making-pavochon-puerto-rican-style-turkey-at-home.html","title":{"rendered":"Making Pavoch\u00f3n, Puerto Rican Style Turkey at Home"},"content":{"rendered":"\n

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 lech\u00f3n (roasted pork<\/a>). Those familiar with Puerto Rican cuisine have probably heard of pavoch\u00f3n. Pavo (Turkey) and lechon (roasted pork) come together to make pavoch\u00f3n.<\/p>\n\n\n\n

What is pavoch\u00f3n?<\/h3>\n\n\n\n
\"Bastin<\/figure>\n\n\n\n

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 saz\u00f3n 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 pavoch\u00f3n, his big Thanksgiving turkey. I now wish to continue that tradition, regardless of where I am in the world.<\/p>\n\n\n\n

\"Making
Marinating the Turkey <\/figcaption><\/figure>\n\n\n\n

Making Puerto Rican Style Thanksgiving Turkey<\/h3>\n\n\n\n

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.<\/p>\n\n\n\n

The Pavoch\u00f3n Tradition… Continued<\/h3>\n\n\n\n

As I moved around, I started to incorporate global influences into my pavoch\u00f3n recipe. When I made my turkey in Brussels<\/a>, 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. <\/p>\n\n\n\n

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