Pavochón – Puerto Rican Roasted Turkey
Total Time
257m
(plus marinating and resting time)
Prep Time:20m
Cook Time:3h 57m
Yields:12 Servings
Ingredients
For turkey:
½ cup
orange juice
3 tbsp.
GOYA® Lime Juice, or fresh lime juice
3 tbsp.
2 tbsp.
2 packets
½ tsp.
1
turkey (12-14 lbs.) thawed and patted dry (giblets removed and reserved for another use, if desired)
1
large red onion, peeled and quartered
1
navel orange, sliced
For gravy:
1 packet
GOYA® Powdered Chicken Flavored Bouillon, mixed with 2 cups hot water
¼ cup
unsalted butter
¼ cup
all-purpose flour
Directions
Step 1
<p><strong>Prepare the Turkey:</strong> In a food processor, combine the orange juice, olive oil, lime juice, garlic, oregano, Sazón, bouillon, Adobo, and crushed red pepper. Blend until smooth.</p>
<p>Place the turkey in a large nonreactive container. Rub the marinade all over the turkey, including inside the cavity and under the skin, until evenly coated. Cover and refrigerate for at least 12 hours, or up to 48 hours, to allow the flavors to develop. Remove from the refrigerator and let stand at room temperature for 1 hour before roasting.</p>
Step 2
<p><strong>Roast the Turkey:</strong> Preheat the oven to 450°F. Line a roasting pan with a wire rack and place the turkey breast-side up on the rack. Brush the turkey with the marinade from the bottom of the container and discard any remaining marinade. Stuff the cavity with the onion and orange slices. Tie the legs together with kitchen twine and tuck the wing tips behind the turkey. Pour 2 cups of water into the bottom of the roasting pan.</p>
<p>Roast for 30 minutes, then reduce the oven temperature to 350°F. Baste the turkey, add 1 cup of water to the pan, loosely tent with foil, and rotate the pan. Continue roasting, basting occasionally, until the skin is golden brown and an instant-read thermometer inserted into the thickest part of the thigh registers 165°F, about 3 hours 15 minutes to 3 hours 45 minutes. Add additional water, 1 cup at a time, as needed to prevent the pan from drying out.</p>
<p>Transfer the turkey to a carving board, tent loosely with foil, and let rest for at least 45 minutes before carving.</p>
Step 3
<p><strong>Make the Gravy:</strong> While the turkey rests, melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook, stirring constantly, until smooth and golden brown, about 3 to 4 minutes. Gradually whisk in the bouillon mixture and bring to a boil. Reduce the heat to low and simmer until the gravy thickens, about 5 to 8 minutes. Season with Adobo to taste.</p>
<p>Carve the turkey and serve with the warm gravy. Enjoy!</p>
How to Store Leftover Turkey
Store leftover turkey in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in freezer-safe containers or bags for up to 3 months. For best results, thaw overnight in the refrigerator and reheat gently to maintain its moisture and flavor.
How to Store Leftover Turkey
<p>Store leftover turkey in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in freezer-safe containers or bags for up to 3 months. For best results, thaw overnight in the refrigerator and reheat gently to maintain its moisture and flavor.</p>
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Pavochón – Puerto Rican Roasted Turkey
Prep Time: 20m
Total time: 257m
Yields: 12 Servings
Ingredients
For turkey:
½ cup
orange juice
3 tbsp.
GOYA® Lime Juice, or fresh lime juice
3 tbsp.
2 tbsp.
2 packets
½ tsp.
1
turkey (12-14 lbs.) thawed and patted dry (giblets removed and reserved for another use, if desired)
1
large red onion, peeled and quartered
1
navel orange, sliced
For gravy:
1 packet
GOYA® Powdered Chicken Flavored Bouillon, mixed with 2 cups hot water
¼ cup
unsalted butter
¼ cup
all-purpose flour
Directions
Step 1
<p><strong>Prepare the Turkey:</strong> In a food processor, combine the orange juice, olive oil, lime juice, garlic, oregano, Sazón, bouillon, Adobo, and crushed red pepper. Blend until smooth.</p>
<p>Place the turkey in a large nonreactive container. Rub the marinade all over the turkey, including inside the cavity and under the skin, until evenly coated. Cover and refrigerate for at least 12 hours, or up to 48 hours, to allow the flavors to develop. Remove from the refrigerator and let stand at room temperature for 1 hour before roasting.</p>
Step 2
<p><strong>Roast the Turkey:</strong> Preheat the oven to 450°F. Line a roasting pan with a wire rack and place the turkey breast-side up on the rack. Brush the turkey with the marinade from the bottom of the container and discard any remaining marinade. Stuff the cavity with the onion and orange slices. Tie the legs together with kitchen twine and tuck the wing tips behind the turkey. Pour 2 cups of water into the bottom of the roasting pan.</p>
<p>Roast for 30 minutes, then reduce the oven temperature to 350°F. Baste the turkey, add 1 cup of water to the pan, loosely tent with foil, and rotate the pan. Continue roasting, basting occasionally, until the skin is golden brown and an instant-read thermometer inserted into the thickest part of the thigh registers 165°F, about 3 hours 15 minutes to 3 hours 45 minutes. Add additional water, 1 cup at a time, as needed to prevent the pan from drying out.</p>
<p>Transfer the turkey to a carving board, tent loosely with foil, and let rest for at least 45 minutes before carving.</p>
Step 3
<p><strong>Make the Gravy:</strong> While the turkey rests, melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook, stirring constantly, until smooth and golden brown, about 3 to 4 minutes. Gradually whisk in the bouillon mixture and bring to a boil. Reduce the heat to low and simmer until the gravy thickens, about 5 to 8 minutes. Season with Adobo to taste.</p>
<p>Carve the turkey and serve with the warm gravy. Enjoy!</p>
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