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INGREDIENTS
1 serving
in search of “pavochón”—puerto rico's delectable answer to the thanksgiving turkey
12 lb
turkey
3/4 cup
wet adobo
1 large
onion
1 large
carrot
3
celery stalks
2
bay leaves
2 tsp
arrowroot
2 cups
water
1 large
remove the bag of giblets and neck from the turkey. discard the liver and whack the remaining giblets and neck into pieces
12 cloves
garlic
1 1/2 tbsp
kosher salt
1 tbsp
peppercorns
2 tbsp
oregano
1 tsp
ground cumin
2 tbsp
olive oil
2 tbsp
white wine vinegar
1 cup
extra virgin olive oil
2 tbsp
achiote seeds
4 heads
garlic
2 tsp
salt
1 tsp
peppercorns
1 cup
orange juice
1 cup
lemon juice
1 cup
lime juice
1 cup
onion
2 tsp
oregano
1 cup
olive oil
8 lbs
pastured turkey
1
blend all mojo ingredients together. you can make up to 2-3 days before. marinate turkey in the mojo one day before cooking
2 cups
chicken stock
3
garlic cloves
2
shallots
1/4 cup
all purpose flour
2 tbsps
lemon juice
1 tsp
sugar
1 large
scrape juices and browned bits from reserved roasting pan into glass measuring cup. spoon off fat
2 larges
heat reserved 2 tablespoons fat in heavy saucepan over medium-high heat. add garlic and shallot; sauté 2 minutes
3
add flour; whisk until golden
4
add degreased pan juices and the 2 cups stock
1 serving
by betty cortina
2013 5/9
09 am on
1 serving
answers
1 serving
an academic approach
1 serving
chef daisy martinez's pavochón
1 serving
chef jose mendin's pavochón
1 serving
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1 serving
1 serving
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