I’m sharing another one of my family’s Puerto Rican recipes – Pavo Guisado, a rich, flavorful stewed turkey that is perfect for the holiday season or any day when you want something warm and comforting.
This is a wonderful alternative to traditional roasted turkey and a great way to stretch a whole turkey into multiple meals. When I prepared my turkey, I used a 16-lb bird and split it into two separate recipes. I slow-cooked the turkey breast using the classic pavochón seasoning (like you’d use for roasted pork), and it came out incredibly tender. Then I used the dark meat, thighs, legs, and wings, to make this hearty and flavorful stew. My husband and kids devoured it!
Why This Recipe Works
Pavo guisado is similar to the Puerto Rican dish fricasé de pavoo, but instead of cooking the meat with wine or grape juice, this version uses chicken stock for a rich, savory broth. Because the turkey is simmered slowly, the meat becomes fall-apart tender and so flavorful.
This method is also great if you want:
- A holiday turkey without using the oven
- Something different beyond traditional roasted turkey
- A flavorful and comforting meal that pairs perfectly with white rice or arroz con gandules
Ingredients You’ll Need
- Dark meat turkey pieces (legs, thighs, wings – cut into smaller portions)
- 1 container (32 oz) chicken broth
- 2 cups water
- 5 garlic cloves, minced
- 3 heaping tablespoons sofrito
- 1 tablespoon adobo
- 3 tablespoons olives (optional)
- 2 tablespoons diced pimentos
- 1 teaspoon oregano
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin (optional but delicious!)
- 1 teaspoon paprika
- Ground black pepper, to taste
- 2 tablespoons tomato paste
- 4–6 potatoes, peeled and diced
- 1 lb baby carrots
- Fresh cilantro for finishing
Optional:
You can marinate the turkey ahead of time using vinegar, oregano, turmeric, and adobo. This step is not required but does add extra flavor.
How to Make Pavo Guisado
1. Prepare the Turkey
Cut the turkey pieces into manageable portions. You can marinate them beforehand if you like, but it’s completely optional.
Let the turkey sit at room temperature for about 20 minutes.
2. Build the Flavors
Add the turkey to a large pot and pour in:
- 4 cups chicken broth
- 2 cups water
Then add:
- Garlic
- Sofrito
- Adobo
- Pimentos
- Olives
- Tomato paste
- All the seasonings
Mix well and bring everything to a simmer over medium-high heat. Once simmering, reduce the heat to medium or medium-low, cover, and cook for 30 minutes.
3. Add the Vegetables
After 30 minutes, stir in:
- Diced potatoes
- Baby carrots
Cover again and simmer for at least 1 hour, or until the turkey is tender and the vegetables are soft.
4. Final Touches
Once the turkey is fall-off-the-bone tender:
- Taste and adjust salt and seasoning
- Simmer uncovered for 5–10 minutes to thicken the stew
- Stir in fresh chopped cilantro
Your house is going to smell amazing!
How to Serve
This Puerto Rican turkey stew pairs beautifully with:
- White rice
- Arroz con gandules
- Tostones
- Crusty bread
It is warm, tender, flavorful, and a delicious way to enjoy turkey outside of the traditional holiday oven roast. If your family loves Puerto Rican flavors, this is a must-try recipe.
Want the Pavochón Version Too?
If you’d like to see how I roasted the turkey breast using a classic Puerto Rican pavochón seasoning, make sure to check out the Pavochon Recipe.
Want more easy and delicious Puerto Rican recipes? Check them out here: Puerto Rican recipes
💖 Yessi
Pavo guisado
Equipment
- 1 Dutch Oven or Deep Pot
Ingredients
- 3 Turkey legs, thighs, wings, cut into pieces legs, thighs, wings, cut into pieces
- 4 cups chicken broth 32 oz
- 2 cups water
- 5 garlic cloves minced
- 3 heaping tablespoons sofrito
- 1 tablespoon adobo
- 1 teaspoon oregano
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin optional
- 1 teaspoon paprika
- ½-1 Teaspoon ground black pepper to taste
- 2 tablespoons tomato paste
- 3 tablespoons olives optional
- 2 tablespoons diced pimentos
- 4-6 potatoes peeled and diced
- 1 lb baby carrots
- Hand Full Fresh cilantro chopped
Instructions
- Optional Marinade:
- If desired, marinate the turkey with vinegar, oregano, turmeric, and adobo. Refrigerate for a few hours or overnight. This step is optional but adds extra flavor.
- The Stew:
- Add turkey pieces to a large pot. Pour in chicken broth and water. Add garlic, sofrito, adobo, tomato paste, olives, pimentos, and all seasonings. Stir well.
- Bring to a gentle simmer over medium-high heat. Reduce heat to medium or medium-low, cover, and cook for 30 minutes.
- Stir in potatoes and baby carrots. Cover again and simmer for 1 hour, or until turkey is fork-tender and vegetables are soft.
- Taste and adjust salt or seasoning if needed.
- Uncover and simmer for 5–10 minutes to allow the sauce to thicken slightly.
- Stir in fresh chopped cilantro before serving.
Video
Notes
- Serve hot with white rice, arroz con gandules, tostones, or crusty bread.
- Skin can be removed before or after cooking based on preference.
- This recipe is perfect for using dark meat turkey or leftover holiday turkey pieces.
- Store left overs in a tight closed lid up to 3 days. Leftovers taste even better the next day!
