Description

The word pavochón is a combination of the Spanish word for turkey, pavo, and the word lechón, which means suckling pig. Roasting a turkey for Thanksgiving in the manner of lechón has been a tradition in Puerto Rico since the island became an American commonwealth and adopted the holiday.

Directions

1. Gather the ingredients.
2. Mash the garlic cloves and salt into a paste using a pilòn (mortar and pestle).
3. Add the peppercorns and adobo and crush the ingredients into the paste.
4. Stir in the olive oil and apple cider vinegar.
5. Rub the mixture under the turkey’s skin and inside the cavities, then rub the rest of the mixture on top of the skin. Tie the legs together with kitchen twine. Place the turkey on a rack in a roasting pan. Let sit for 2 hours uncovered at room temperature.
6. Preheat the oven to 325 F. Roast the turkey for about 3 hours, until the breast meat reaches 165 F and the thigh is 175 F. Let the turkey rest for 30 minutes, uncovered, and then carve.