If you’re craving a flavorful twist on the traditional Thanksgiving bird, this Puerto Rican Turkey Recipe, also known as Pavochón, is the perfect pick. Infused with bold island spices and inspired by the flavors of classic lechón (roast pork), this dish transforms your holiday table into a Caribbean feast. With garlic, oregano, adobo, and sazón as key players, every bite is packed with delicious authenticity.
Puerto Rican Turkey Recipe
Course: Main CourseCuisine: Puerto RicanDifficulty: Medium10
servings45
minutes4
hours450
kcalPuerto Rican Turkey Recipe
Ingredients
1 whole turkey (10–12 lbs), thawed
10 cloves garlic, peeled
1 tablespoon salt
1 tablespoon black pepper
1 tablespoon dried oregano
2 teaspoons ground cumin
1 tablespoon paprika or annatto powder (for color)
2 tablespoons olive oil
2 tablespoons white vinegar or sour orange juice
1 tablespoon adobo seasoning
1 packet of sazón (with achiote)
1 medium onion, chopped
½ cup sofrito
2 tablespoons fresh cilantro, chopped
Juice of 1 lime
½ stick of butter
1–2 cups chicken broth
Directions
- In a food processor or mortar and pestle, combine garlic, salt, black pepper, oregano, cumin, paprika or annatto, olive oil, vinegar or sour orange juice, adobo, sazón, sofrito, onion, cilantro, and lime juice. Blend into a thick paste.
- Rinse and pat dry the turkey. Gently loosen the skin from the meat, especially over the breasts and thighs, being careful not to tear it.
- Rub the marinade generously all over the turkey—under the skin, inside the cavity, and all over the exterior. Massage it in well. Place in a large roasting pan, cover, and marinate in the refrigerator overnight (8–24 hours).
- Preheat the oven to 325°F (165°C). Remove the turkey from the fridge about 1 hour before roasting to let it come to room temperature. Add 1–2 cups of chicken broth to the bottom of the roasting pan to keep it moist.
- Melt the butter and use it to baste the turkey. Tent the turkey loosely with aluminum foil to prevent over-browning.
- Roast the turkey for about 15 minutes per pound, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. For a 10–12 lb turkey, this usually takes around 3.5 to 4 hours.
- In the last 30–45 minutes, remove the foil to let the skin get golden and crispy. Baste occasionally with pan juices or butter.
- Once done, let the turkey rest for at least 20–30 minutes before carving to retain its juice
Recipe Video
Serving Suggestions
Serve your Puerto Rican turkey alongside traditional sides like arroz con gandules (rice with pigeon peas), mofongo, or yucca with garlic sauce. A fresh avocado salad or sweet plantains also complement the savory spice of the turkey beautifully. Don’t forget a drizzle of homemade mojo or a citrusy gravy to bring everything together.
Savings Suggestions
Stretch your turkey by using leftovers creatively! Shred the meat for turkey empanadas, stir it into sopa de fideos (Puerto Rican noodle soup), or stuff it into jibaritos (plantain sandwiches). You can also freeze portions in airtight containers for quick weeknight meals—just label with the date and enjoy within three months.
FAQs
What is Pavochón?
Pavochón is a Puerto Rican-style turkey seasoned like lechón, the island’s famous roast pork. It’s especially popular during the holidays.
How long should I marinate the turkey?
For best flavor, marinate the turkey for at least 24 hours, but 48 hours is ideal.
Can I use the same marinade for chicken or pork?
Absolutely! The seasoning mix works great on chicken, pork shoulder, or even tofu for a vegetarian twist.
Is this recipe spicy?
Not typically—it’s more savory and garlicky than spicy. You can add heat with a touch of cayenne or hot sauce if you like.
Can I make this in an oven bag or roaster?
Yes, both methods work well! An oven bag keeps it extra juicy, while a roaster can give it a crispy finish.
