Thanksgiving With A Latin Twist: Pavochon

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Happy Thanksgiving! Having a turkey for Thanksgiving is a long-time American tradition. But has a great recipe for Thanksgiving with a Latin twist, and it’s called “Pavochon.”

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Pavochon — whose origins are in Puerto Rico — differs from a standard American turkey, in that it is cooked the way a suckling pig would be cooked. Here’s the recipe:

1 head of garlic (cloves separated and peeled)
1/2 teaspoon salt
1 Tablespoon whole black peppercorns
3 Tablespoons adobo
2 Tablespoons olive oil
2 Tablespoons apple cider vinegar
1 14-pound turkey

Mash the garlic cloves and salt into a paste using a pilòn (mortar and pestle). Add the peppercorns and adobo and crush the ingredients into the paste. Stir in the olive oil and apple cider vinegar. Rub the mixture under the turkey’s skin, inside the cavities, and then rub the rest of the mixture on top of the skin. Roast the turkey according to the manufacturer’s recommended time and temperature. A 14 to 16 pound turkey will take about 2 to 2 1/2 hours to cook.

Serves: 14-18 people.

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