- 16
Ingredients
- 1 quart canola or grapeseed oil
- 1 cup achiote or annatto seeds (available at Latin American markets and many supermarkets)
- 1/3 cup salt
- 1/2 cup fresh oregano
- 1/2 bunch recao (culantro) or cilantro, bottoms of stems trimmed and discarded
- 1/2 cup chopped aji dulce or other sweet pepper, with seeds
- 1/3 cup crushed garlic
- 1/2 bunch cilantro leaves
- 1/3 cup chopped yellow onion
- Freshly ground black pepper, optional
- 1 whole (16-pound) turkey
Preparation
Step 1
Make Achiote Oil:
Bring oil to a soft boil in a small pot. Add achiote to pot, turn off heat and let rest 10 minutes. Strain, discard achiote and set oil aside.
Make Adobo:
In a food processor or blender, purée salt, oregano, recao, aji dulce peppers, garlic, cilantro, onions and pepper to taste (if using) until a thick paste forms. Transfer to a bowl and stir in 1 pint achiote oil. (This can be made one day ahead and refrigerated).
Season Turkey:
Remove bag of giblets and neck from inside of turkey. Rinse inside and outside of turkey. Pat dry. Place turkey on a cutting board or in a large bowl. Rub outside and inner cavity of turkey with adobo. Cover turkey and let rest in refrigerator at least 1 hour and up to 8.
Cook Pavochón:
Preheat oven to 350 degrees. Place turkey in a roasting pan, cover with lid or aluminum foil and roast in oven until golden, 2 hours. Remove cover.
Increase oven temperature to 425 degrees and cook turkey until skin is golden brown, 15-20 minutes more, frequently checking on color of turkey skin. To check for doneness, place a knife between leg and thigh. When juices run clear, your pavochón is done. (Alternatively, insert a meat thermometer into the fattest part of thigh, avoiding bone. Temperature should read at least 165 degrees.) If you prefer your turkey to have a deeper brown skin, increase oven to 475 degrees after first two hours of cooking, and cook 15-20 minutes more, checking on color of skin.
Remove turkey from oven and let rest 3 minutes, then transfer to a cutting board. Serve by breaking down into pieces “8 ways” Puerto Rican-style (as you would a whole chicken), or carve the traditional American way.
Serve with:
Mofongo Stuffing
Avocado & Papaya Salad