How to cook a perfect Puerto Rican Pavochón for Thanksgiving

Thanksgiving in Puerto Rico is a flavorful feast that blends traditional American dishes with beloved Latino recipes. At the heart of many Puerto Rican Thanksgiving tables is Pavochón, a turkey seasoned and roasted like pernil (Puerto Rican roast pork). This dish celebrates bold spices, citrus marinades, and a creative fusion of cultural flavors.

While American-style turkey often relies on herbs like rosemary and sage, Pavochón brings the bold zest of Puerto Rican seasonings like Adobo, Sazón, and a tangy touch of sour orange. Even the name, combining pavo (turkey) and lechón (roast pork), reflects this unique culinary blend.

Here’s your ultimate guide to cooking a perfect Pavochón, along with a side of mofongo stuffing and sofrito gravy to elevate your Thanksgiving table—a recipe by Loisa. 

Why Pavochón Stands Out

• Marinade Magic: Sour orange juice, garlic, and achiote oil create a flavor-packed marinade that penetrates deep into the turkey for maximum juiciness.  
• Color and Aroma: Achiote oil enhances flavor and adds a rich golden hue to the turkey’s skin.  
• Sofrito Gravy: Infused with turkey drippings, this savory sauce ties the meal together with an unmistakable Latino flair.

Ingredients for Pavochón

• One head garlic
• 2 tsp Organic Oregano
• 1 ½ tbsp Loisa Organic Sazón
• 1 tbsp Loisa Organic Adobo
• ½ tbsp Sal Marina 
• 1 tsp Organic Cumin 
• 1 tsp Black Pepper
• 2 tbsp fresh thyme 
• ¼ cup Loisa Sofrito
• Juice from 2 sour oranges
• 2 tbsp achiote oil (see recipe below)
• One whole turkey  

How to Make Achiote Oil

Achiote oil enhances the Pavochón’s flavor while adding natural, vibrant color. Here’s how to make it:  

1. Combine ⅓ cup Annatto seeds with 1 ½ cups olive oil in a small pot.  
2. Heat over medium heat for about 5 minutes or until it starts to simmer.  
3. Remove from heat and let cool for 15 minutes.  
4. Strain into a bottle or jar. During cooking, add garlic cloves or herbs like cilantro for added flavor.  

Directions for Pavochón

• Prepare the Marinade: Mash the garlic in a mortar and pestle. Mix in oregano, Sazón, Adobo, Sal Marina, cumin, black pepper, thyme, sofrito, sour orange juice, and achiote oil until a thick paste forms.  
• Marinate the Turkey: Rub the paste generously over the turkey, ensuring it gets under the skin, especially around the breast area. Refrigerate overnight to allow the flavors to infuse deeply.  

• Roast the Turkey: Preheat the oven to 325°F. Roast the turkey for about 3 ½ hours, or until its internal temperature reaches 165°F.  
• Rest Before Carving: Let the turkey sit for 1 hour before carving. This allows the juices to be redistributed for tender, flavorful meat.

Sofrito Gravy Recipe

Transform turkey drippings into a savory sofrito gravy that pairs perfectly with Pavochón.

 Ingredients:  

• 4 tbsp butter
• 2 tbsp Loisa Sofrito
• ⅓ cup flour
• 2 cups turkey drippings
• Salt and black pepper, to taste 

Directions:  

•  Melt butter in a pan over medium heat and stir in sofrito.  
• Add flour and whisking to create a roux.  
• Gradually whisk in turkey drippings, stirring until smooth.  
•  Season with salt and pepper to taste.  

Make It a Feast

Pair Pavochón with Puerto Rican classics for a complete Thanksgiving spread:  

Mofongo Stuffing: Made with mashed plantains, pork cracklings, and garlic for a hearty and flavorful twist.  

Arroz con Gandules: A staple of Puerto Rican cuisine, this rice dish complements the turkey beautifully.  

Pasteles: These plantain-based meat-filled treats add a festive touch to your table.  

With Pavochón at the center of your Thanksgiving celebration, your holiday meal will be a flavorful tribute to Puerto Rican culinary tradition. Happy cooking, and enjoy the feast!