Pavochon

Ingredients:
1 Turkey or chicken
Homemade Adobo (use 1 teaspoon for every pound of poultry)
Black pepper, ground (use 1/4 teaspoon for every pound of poultry)
Garlic cloves, crushed (use 1 to 2 garlic cloves for every pound of poultry)
Oregano, dried and crushed (use 1/4 teaspoon for every pound of poultry)
Extra Virgin Olive oil

Directions:
If using turkey, do not take the wrapping off while defrosting. It will take
approximately two days for a large turkey to defrost in the refrigerator.

For best flavor, season poultry the day before.

Sprinkle with adobo inside and out.
In a mortar and pestle (pilon) mash together garlic, pepper, oregano, and enough oil to
make a spreadable smooth paste.
Rub all over poultry inside and out. Marinate in covered baking dish overnight.
On cooking day, preheat oven to 325 degrees Fahrenheit.
Times are approximate since each oven's temperature is unique.

If the poultry is 4 to 6 pounds, cook for 3 to 3 hours 45 minutes.
If the poultry is 6 to 8 pounds, cook for 3 hours 45 minutes to 4 hours and 30 minutes.
If the poultry is 8 to 12 pounds, cook for 4 hours to 5 hours.
If you turkey is bigger than that invite me over so I don't have to cook or give me the
left overs and I'll make Cuban Sandwiches!
This goes great with mofongo or latin style cornbread stuffing and some coquito on the
side. Don't drink too much or the turkey will gobble YOU up!
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Puerto Rican Recipes