I’m excited to share my Puerto Rican Turkey Recipe, aka Pavochón with you. If you’re looking to add a delicious Puerto Rican twist to your holiday feast, this recipe will bring those heartwarming flavors to your Thanksgiving table. Today, I’ll share with you all my recipe for making a juicy, flavorful Puerto Rican style turkey that your family will love!
What is Pavochón?
If you’ve ever been to a Puerto Rican Thanksgiving, you might have heard the word “Pavochón” buzzing around. Pavochón is our Puerto Rican twist on turkey, created with the flavors of traditional Puerto Rican roasted pork, or “lechón.” We take those bold, savory seasonings like garlic, adobo, oregano, and sazón and marinate the turkey just like we would our pork. It’s the best of both worlds!
Here’s the fun part, the name “Pavochón” actually combines the Spanish words “pavo” (turkey) and “lechón” (roast pork). It’s like having the iconic taste of Puerto Rican lechón but with a Thanksgiving turkey as the centerpiece.
Ingredients for Pavochón
For this Puerto Rican-style turkey, you’ll need:
- Turkey: About a 15-17-pound turkey
- Sofrito: 3 tablespoons (homemade or store-bought)
- Garlic: 7 cloves (some for the seasoning paste, some for the turkey cavity)
- Adobo: 1 tablespoon (adjust as needed)
- Pepper: 2 ½ teaspoons (some for seasoning the turkey, some for the cavity)
- Rosemary: 2 teaspoons
- Thyme: 2 teaspoons
- Oregano: 3 heaping teaspoons
- Butter: 1 stick, melted
- Sazón: 1 packet
- Salt: To taste (I’ll add more as I go along)
- Lemon Juice: 3 tablespoons (about the juice of one lemon)
Step 1: Prepare the Puerto Rican Turkey Sofrito Seasoning Paste
The key to a flavorful Puerto Rican turkey is the seasoning paste. Start by melting your butter and adding the sofrito. Don’t worry if the butter thickens slightly, it’ll help bind the seasonings to the turkey. Next, mix in the pepper, oregano, adobo, and lemon juice, along with 5 of the garlic cloves, minced or pressed. This paste will not only flavor the skin but add to the turkey that signature Puerto Rican taste.
Step 2: Herb Mixture for the Turkey Cavity
For added flavor, we’ll make a separate herb mix to go inside the turkey’s cavity. Combine:
- 1 teaspoon pepper
- 2 teaspoons thyme
- 2 teaspoons rosemary
- 1 teaspoon salt
- The remaining 2 garlic cloves, minced
This herb mix will add flavor from the inside out, making sure every bite is seasoned.
Step 3: Prepping and Seasoning the Turkey
Now that your seasoning and herb mix are ready, it’s time to get the turkey prepared. First, rinse the turkey and pat it dry. Next:
- Loosen the Skin: Using a spoon, gently separate the skin from the breast and with a knife, cut slits into the thighs and legs. This will let you get the seasoning under the skin for an extra flavorful turkey.
- Season Inside and Out: Rub the herb mixture inside the cavity, then spoon the sofrito paste into the slits on the thighs and legs. Spread the remaining paste over the outside of the turkey, massaging it all over the skin. This ensures a beautifully seasoned, golden-brown turkey.
If you like, add a few veggies like celery or carrots inside the cavity for extra flavor!
Step 4: Baking the Turkey
Place your seasoned turkey in an oven bag to keep it juicy, and transfer it to a sturdy roasting pan. Secure the bag, cut a few small slits in the top for venting, and double up on disposable pans if needed for stability. Roast the turkey at 325°F for approximately five hours, and cook it until thoroughly done and browned.
Step 5: Serving & Presentation of the Puerto Rican Turkey
After cooking, let the turkey rest for a few minutes. Beginning to transfer the turkey to a serving dish. Don’t worry if it falls apart a bit as you transfer it—it’s all part of the charm (and proof of its tenderness). Arrange the turkey pieces on a platter, drizzle some pan juices over the top, and you’re ready to serve!
Other Puerto Rican Thanksgiving foods to go along with your Puerto Rican Turkey
Thanksgiving in Puerto Rican households isn’t complete without a feast of traditional side dishes that add variety, flavor, and a bit of Puerto Rican flair to the holiday. Alongside Pavochon, here’s a look at some favorite Thanksgiving staples you’ll often find on the table:
- Arroz con Gandules (Rice with Pigeon Peas): This traditional Puerto Rican rice dish, often cooked with sofrito, diced ham, and seasoned with spices like sazón, is a perfect pairing for turkey. It’s a flavorful and colorful side that feels as festive as it is delicious.
- Pasteles: The closest thing I can compare pasteles to are tamales (even though they are totally different 🤪) Pasteles are made from a mixture of green bananas, yautía (a root vegetable), and pork, wrapped in banana leaves. They’re often served as a special treat during holidays like Thanksgiving, Christmas, or other special occasions.
- Mofongo: This savory side dish made from fried and mashed green plantains, garlic, and sometimes pork cracklings (chicharrón), adds a special touch to the meal. Mofongo pairs beautifully with the flavors of roasted turkey.
- Ensalada de Coditos (Puerto Rican Macaroni Salad): A Thanksgiving table wouldn’t be complete without Puerto Rican-style macaroni salad. With its creamy dressing, made with mayonnaise, and mixed with peas, carrots, and bits of ham, it’s a side dish loved by all ages.
- Guineitos en Escabeche (Pickled Green Bananas): This zesty side is made from green bananas marinated with vinegar, garlic, and onions. It’s a tangy addition to balance out the richer flavors in the meal. For an alternative you can make Yuca en Escabeche (pickled cassava root)
- Tembleque: For dessert, tembleque—a coconut pudding with a sprinkle of cinnamon on top—is a smooth and sweet way to end the meal. It’s creamy, tasty, and naturally gluten-free.
A Thanksgiving to Remember
As we gather to enjoy this Puerto Rican Pavochon, let’s remember the blessings we have. 1 Chronicles 16:34 says, “Give thanks to the Lord, for he is good; his love endures forever.” I hope this recipe brings warmth and joy to your Thanksgiving table, and may your holiday season be filled with delicious food and cherished memories.
Thank you so much for reading, and don’t forget to check out my other recipes for more Puerto Rican holiday inspiration.
💖 Yessi
Puerto Rican Turkey Recipe
Equipment
- 1 Baking pan
- 1 thermometer
- 1 Baking bag
- 1 spoon
Ingredients
- 1 15-17 lbs Turkey Thawed
- 3 tbsp Sofrito homemade or store-bought
- 7 clove garlic
- 1 tbsp adobo adjust as needed
- 2 tsp pepper
- 2 tsp rosemary
- 3 tsp oregano
- 1 stick butter melted
- 1 packet Saxon
- salt to taste
- 3 tbsp lemon juice
Instructions
Prepare the Turkey
- Rinse and pat dry the turkey.
- Take 1 teaspoon pepper, 2 teaspoons thyme, 2 teaspoons rosemary, 1 teaspoon salt, and 2 garlic cloves (minced) and add it inside the turkey's cavity.
- Melt your butter and add the sofrito. Next, mix in the pepper, oregano, adobo, and lemon juice, along with 5 of the garlic cloves, minced or pressed.
- Using a spoon, gently separate the skin from the breast and with a knife, cut slits into the thighs and legs.
- Spoon the sofrito paste into the slits on the thighs and legs. Spread the remaining paste over the outside of the turkey, massaging it all over the skin.
- Place your seasoned turkey in an oven bag to keep it juicy, and transfer it to a sturdy roasting pan.
- Place the Turkey in the refrigerator and let it marinade for at least 5-6 hours. I recommend you let it marinade from the day before for extra flavor!
Baking the Turkey
- Cut a few small slits in the top of the bag for venting, and double up on disposable pans if needed for stability. Roast the turkey at 325°F for approximately five hours, and cook it until thoroughly done and browned.
Serving the Puerto Rican Turkey
- After cooking, let the turkey rest for a few minutes. Beginning to transfer the turkey to a serving dish. Arrange the turkey pieces on a platter, drizzle some pan juices over the top, and you’re ready to serve!
