Thanksgiving in Puerto Rico is a flavorful feast that blends traditional American dishes with beloved Latino recipes. At the heart of many Puerto Rican Thanksgiving tables is Pavochón, a turkey seasoned and roasted like pernil (Puerto Rican roast pork). This dish celebrates bold spices, citrus marinades, and a creative fusion of cultural flavors.
While American-style turkey often relies on herbs like rosemary and sage, Pavochón brings the bold zest of Puerto Rican seasonings like Adobo, Sazón, and a tangy touch of sour orange. Even the name, combining pavo (turkey) and lechón (roast pork), reflects this unique culinary blend.
© LoisaHere’s your ultimate guide to cooking a perfect Pavochón, along with a side of mofongo stuffing and sofrito gravy to elevate your Thanksgiving table—a recipe by Loisa.
Why Pavochón Stands Out
- Marinade Magic: Sour orange juice, garlic, and achiote oil create a flavor-packed marinade that penetrates deep into the turkey for maximum juiciness.
- Color and Aroma: Achiote oil enhances flavor and adds a rich golden hue to the turkey’s skin.
- Sofrito Gravy: Infused with turkey drippings, this savory sauce ties the meal together with an unmistakable Latino flair.
Ingredients for Pavochón
- One head garlic
- 2 tsp Organic Oregano
- 1 ½ tbsp Loisa Organic Sazón
- 1 tbsp Loisa Organic Adobo
- ½ tbsp Sal Marina
- 1 tsp Organic Cumin
- 1 tsp Black Pepper
- 2 tbsp fresh thyme
- ¼ cup Loisa Sofrito
- Juice from 2 sour oranges
- 2 tbsp achiote oil (see recipe below)
- One whole turkey
How to Make Achiote Oil
Achiote oil enhances the Pavochón’s flavor while adding natural, vibrant color. Here’s how to make it:
- Combine ⅓ cup Annatto seeds with 1 ½ cups olive oil in a small pot.
- Heat over medium heat for about 5 minutes or until it starts to simmer.
- Remove from heat and let cool for 15 minutes.
- Strain into a bottle or jar. During cooking, add garlic cloves or herbs like cilantro for added flavor.
Directions for Pavochón
- Prepare the Marinade: Mash the garlic in a mortar and pestle. Mix in oregano, Sazón, Adobo, Sal Marina, cumin, black pepper, thyme, sofrito, sour orange juice, and achiote oil until a thick paste forms.
- Marinate the Turkey: Rub the paste generously over the turkey, ensuring it gets under the skin, especially around the breast area. Refrigerate overnight to allow the flavors to infuse deeply.
© Loisa- Roast the Turkey: Preheat the oven to 325°F. Roast the turkey for about 3 ½ hours, or until its internal temperature reaches 165°F.
- Rest Before Carving: Let the turkey sit for 1 hour before carving. This allows the juices to be redistributed for tender, flavorful meat.
Sofrito Gravy Recipe
Transform turkey drippings into a savory sofrito gravy that pairs perfectly with Pavochón.
Ingredients:
- 4 tbsp butter
- 2 tbsp Loisa Sofrito
- ⅓ cup flour
- 2 cups turkey drippings
- Salt and black pepper, to taste
Directions:
- Melt butter in a pan over medium heat and stir in sofrito.
- Add flour and whisking to create a roux.
- Gradually whisk in turkey drippings, stirring until smooth.
- Season with salt and pepper to taste.
Make It a Feast
© LoisaPair Pavochón with Puerto Rican classics for a complete Thanksgiving spread:
Mofongo Stuffing: Made with mashed plantains, pork cracklings, and garlic for a hearty and flavorful twist.
Arroz con Gandules: A staple of Puerto Rican cuisine, this rice dish complements the turkey beautifully.
Pasteles: These plantain-based meat-filled treats add a festive touch to your table.
With Pavochón at the center of your Thanksgiving celebration, your holiday meal will be a flavorful tribute to Puerto Rican culinary tradition. Happy cooking, and enjoy the feast!
