How To Season Pavochon | Pavochon Marinade If your turkey is frozen, allow it to defrost in the fridge 2-3 days! This recipe calls for a defrosted turkey.

Roast turkey in the oven until cooked through! (Slow and low wins the race!).

Cover turkey and refrigerate for 12-48 hours.Gently lift the skin from the turkey breast and separate gently.Make the turkey marinade (recipe below).(Keep the giblets to make stuffing and the neck to make Puerto Rican turkey gravy.) Remove giblets and turkey neck from turkey.If you're wondering how to make a Puerto Rican turkey, this recipe is for you! Many people who choose not to eat pork, but miss pernil, love to eat pavochon! The meat of the roasted pork is tender and flavorful, while the skin of the pork is super crispy, also known as chicharron. Pernil is marinated typically 1-2 days, and slowly roasted in the oven, unless you're roasting a whole pig (lechon) over an open fire outside. Why pork? Pernil, also known as oven roasted pork shoulder is a traditional Latin pork recipe that marinades pork in an unholy amount of garlic, seasonings, and mojo (juices of limes and sour oranges). Pavo means turkey in Spanish, and lechon means pork. Pavochon is a turkey seasoned to taste like pork. For a traditional Puerto Rican Thanksgiving dinner, we always make pavochon, arroz con gandules (rice with pigeon peas), yuca, pasteles, coquito, and flan! Plus, a million other side dishes. Thanksgiving recipes always include turkey, mashed potatoes, gravy, stuffing, with a million sides. Zesty, vibrant, and slightly crispy, pavochon is a great alternative to traditional turkey if you're looking for juicy turkey recipes! Pavochon is the star dish on any Puerto Rican Thanksgiving menu.

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