Recipe by sebastian antonio
This is the way turkey is prepared in Puerto Rico, where it is seasoned the same way a pork shoulder is. It is called "pavochon", which translates literally as "turkeypork", due to its distinctive flavor. It is also served during the Holidays as an alternative to pork.
Top Review by rpgaymer
I've been saving this recipe for a year and finally made it this Thanksgiving! It came out perfectly, and the rub was lovely. Marinating it really made the flavors absorb deep into the turkey. I stuffed the cavity with quartered onions, lime halves and garlic cloves, which boosted the flavor even more. I had an 18lb bird, and cooked it with a probe thermometer in a 350F oven for about 5 hours. It was covered in foil for most of the cooking time, and then uncovered during the last half hour. Served with a red mole instead of gravy. Thanks for posting this awesome recipe!
- 1 (12 -14 lb) whole turkey
per each pound of turkey
- 1 garlic clove, minced
- 1 peppercorn
- 1⁄4 teaspoon dried oregano
- 1 teaspoon salt
- 1 teaspoon olive oil
- 1⁄2 teaspoon white vinegar or 1⁄2 teaspoon lime juice
Directions See How It's Made
- 1 Grind the peppercorns, mix all ingredients.
- 2 Rub over turkey.
- 3 Place on big container, covered or large freezer bag, place in the refrigerator, and marinate overnight.
- 4 Pre heat oven to 400 degrees.
- 5 Place turkey in the oven and cook at 400 degrees for the first half hour, then bring temperature down to 325 degrees, and cook 30 min for each pound.