Cuban-style Pavochon

Ingredients

In the Cuban-style Pavochon, we adapt the traditional Puerto Rican Pavochon by incorporating Cuban flavors and techniques. Instead of using adobo seasoning, we marinate the turkey in a tangy and aromatic mojo sauce, which is a staple in Cuban cuisine. The mojo sauce adds a distinct citrusy and garlicky flavor profile to the turkey, giving it a Cuban twist. Additionally, we incorporate Cuban spices such as cumin and oregano to enhance the overall taste and aroma of the dish. We alse have the original recipe for Pavochon, so you can check it out.

• 1 whole turkey (12-14 pounds) (5.4-6.3 kg) 1 whole turkey (12-14 pounds) (5.4-6.3 kg)
• 1 cup (240 ml) orange juice 1 cup (240 ml) orange juice
• 1 cup (240 ml) lime juice 1 cup (240 ml) lime juice
• 1 cup (240 ml) lemon juice 1 cup (240 ml) lemon juice
• 10 garlic cloves, minced 10 garlic cloves, minced
• 2 tablespoons (30 ml) olive oil 2 tablespoons (30 ml) olive oil
• 2 tablespoons (30 ml) white vinegar 2 tablespoons (30 ml) white vinegar
• 2 tablespoons (30 ml) fresh oregano, chopped 2 tablespoons (30 ml) fresh oregano, chopped
• 2 tablespoons (30 ml) ground cumin 2 tablespoons (30 ml) ground cumin
• 2 teaspoons (10 ml) salt 2 teaspoons (10 ml) salt
• 1 teaspoon (5 ml) black pepper 1 teaspoon (5 ml) black pepper

Nutrition

• Calories: 350 kcal / 1465 KJ
• Fat: 15g (Saturated Fat: 4g)
• Carbohydrates: 2g (Sugars: 1g)
• Protein: 50g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the orange juice, lime juice, lemon juice, minced garlic, olive oil, white vinegar, chopped oregano, ground cumin, salt, and black pepper to make the mojo sauce.
2. 2.
   Place the turkey in a roasting pan and pour the mojo sauce over it, making sure to coat the turkey thoroughly. Cover the pan with plastic wrap and refrigerate for at least 12 hours, or overnight, to allow the flavors to penetrate the meat.
3. 3.
   Preheat the oven to 325°F (165°C).
4. 4.
   Remove the turkey from the marinade and place it on a rack in the roasting pan. Reserve the marinade for basting.
5. 5.
   Roast the turkey in the preheated oven for approximately 3 to 3 ½ hours, or until the internal temperature reaches 165°F (74°C) when measured with a meat thermometer.
6. 6.
   Baste the turkey with the reserved marinade every 30 minutes to keep it moist and flavorful.
7. 7.
   Once cooked, remove the turkey from the oven and let it rest for 20-30 minutes before carving. This allows the juices to redistribute and ensures a moist and tender turkey.
8. 8.
   Carve the turkey and serve it with the pan juices as a flavorful gravy.

Treat your ingredients with care...

• Turkey — Choose a fresh or thawed turkey for the best results. Make sure to remove the giblets and neck from the cavity before marinating.
• Mojo sauce — For a more intense flavor, you can prepare the mojo sauce a day in advance and refrigerate it overnight to allow the flavors to meld together.

Tips & Tricks

• To achieve a crispy skin, you can increase the oven temperature to 400°F (200°C) for the last 30 minutes of cooking.
• If you prefer a spicier flavor, you can add a pinch of cayenne pepper or crushed red pepper flakes to the mojo sauce.
• For a smoky twist, you can add a teaspoon of smoked paprika to the marinade.

Serving advice

Serve the Cuban-style Pavochon as the centerpiece of your holiday table. Garnish with fresh herbs such as cilantro or parsley for an added touch of freshness. Accompany it with traditional Cuban side dishes like black beans and rice, yuca con mojo (cassava with mojo sauce), and sweet plantains for a complete Cuban feast.

Presentation advice

Present the beautifully roasted Cuban-style Pavochon on a large platter, surrounded by colorful roasted vegetables and citrus slices. This will create an enticing visual display that showcases the vibrant flavors of the dish.