Pavochon

I am becoming more and more convinced that the best way to prepare a whole turkey or a turkey breast is to treat it like a pork roast. It all started a few years ago when I decided to prepare a turkey in the style of an arista, which is a way in Tuscany to prepare pork roasts. I prepared the rub - an amazing mixture of rosemary, garlic, fennel seeds, cloves and lemon zest. That arista-style has become my go-to recipe, and, indeed, perhaps one of Chef Bolek's signature recipes. 

There also happens to be more than one way to prepare a pork roast, as this blog readily demonstrates. If you check out My Personal Cookbook or the Recipe Vault, you can find several different types of pork roast recipes.  

Recently, I decided that it was time to try to prepare a whole turkey or turkey breast in another pork roast style. As I noted above, there are a lot of different ways to prepare pork roasts. Ultimately, I decided to try to prepare a turkey in the style of a Puerto Rican lechon or pork roast. 

A few caveats at the outset. I have yet to prepare a pork roast in a lechon style. So, it seems a little presumptuous to skip over the pig and head straight to the turkey. Still, I had a turkey breast in the deep freeze and no pork roast on hand. So practicality won over technicality. A found a recipe for a turkey done in a lechon style -- or pavochon, with el pavo being Spanish for turkey -- on The Spruce Eats and decided to make it. 

The recipe had a bonus: I could make my own adobo spice mix. Adobo is typically made from garlic powder, onion powder, salt, black pepper, and oregano; however, there are versions that include turmeric (like this one) and citrus zest. As you may know, the use of turmeric -- the golden spice -- turns everything to a golden yellow color. Everything including the outside of the turkey breast. 

Still, the recipe is relatively easy to make and the end product was good for a first time. To be sure, the next time I want to make lechon, it will be with a pork roast. 

PAVOCHON

Recipe for turkey from The Spruce Eats

Recipe for the adobo spice mix adapted from The Spruce Eats

Serves Several

Ingredients (for the adobo spice mix):

• 3 tablespoons salt
• 3 tablespoons granulated garlic
• 2 tablespoons oregano
• 1 tablespoons black pepper
• 1 tablespoon turmeric
• 1 tablespoon onion powder

Ingredients (for the turkey):

• 1 head of garlic (cloves separated and peeled)
• 1/2 teaspoon salt
• 1 tablespoon whole black pepper
• 3 tablespoons adobo
• 2 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 1 turkey (about 14 pounds) or turkey breast

Directions:

1. Prepare the adobo spice mix.  Combine the salt, granulated garlic, oregano, black pepper, turmeric and onion powder. Whisk the ingredients together until well mixed.

2. Prepare the marinade.  Mash the garlic and salt into a paste using a mortar and pestle. Add the peppercorns and adobo. Continue to mash the ingredients into a paste. Stir in the olive oil and apple cider vinegar into the mash. Rub the mixture under the skin and in the cavities, as well as on the skin, covering the entire turkey. Tie the legs together with twine.  Let the turkey rest at room temperature for 2 hours. 

3. Roast the turkey. Heat the oven to 325 degrees Fahrenheit. Roast the turkey for about three hours or until the breast meat reaches 165 degrees Fahrenheit and the thigh meat reaches 175 degrees Fahrenheit. 

4. Finish the dish. Once the turkey reaches the proper temperature, remove from the oven, cover and let rest for about 30 minutes. Carve and serve immediately.

ENJOY!