Puerto Rican Turkey!

Thanksgiving is an all American celebration and according history it all began when Native Americans help out a group of Pilgrims whom were about to starve. Some how this American Tradition made it all the way south to Puerto Rico. It was established   after the American Invasion of 1898 and it has taking a life of its own. Puerto Ricans in our " indiosincracia" native ways and for the lack of proper pronunciation we have called it "San giving" and all we know that it is a Holiday and we get to have the day off to give thanks for something We give thanks every day. But now we have a little problem, Puerto Ricans traditionally roast pork for Our holidays and turkeys are not native from the island so cooking one was virtually a new thing for us. How do we go about it, should we follow the old American recipe or maybe cook it the Hawaiian way? This were the questions some Puerto Ricans hade to ask them self once the Turkey was introduce to the Puerto Rican culinary.
Then some one came out with this new idea to season the bird the way we do pork and there and then the "Pavochon" was born. "Pavo" meaning turkey and "chon" from the word "Lechon" that means pork, and people it was the best idea since slice bread, to make a bird taste like pork was something unheard of, nobody has try it before not even the Americans with all they technology 'lol' been able to accomplish such task. Here Aim going to laydown how Puerto Ricans do Turkey, the only way we know the Puerto Rican way!


Pavochon  Recipe


We start with a nice middle size bird cause we don't wont to get overwhelmed with the turkey it self. Then defrost and taw out well. Now the bird most be clean to take the 'fish' out, the animal smell that all raw meet has, a nice lime or lemon will do the trick just slice it in halves and rub them all over the bird in and out. That done now is time for bone breaking, start with the legs and spread them till both legs touch each other on the back of the bird that will losing him up a lot, now grab one wing at the time and break them too don't be shy it wont hurt the bird. Here is the tricky part, slide your hand underneath the skin and separate it from the flesh this is so the seasoning stays inside the bird. Take a sharp knife and poke the bird with  many holes has you can just avoid cutting the skin this holes will become the pockets filled with the seasoning . Now we have a turkey ready to 'adobar' season. Next take a pealed garlic head and a regular size union put them  in the  blender or food processor add salt, pepper and oregano a touch of vinegar and oil mix them all together till it become like a paste, rub the seasoning staring from the inside out and make sure the holes are well filled in now your turkey is ready for the oven. Preheat to 375 degrees put the bird in for a good 3 hours and a half then 500 degrees for 20 minutes to give it a nice golden brown crisp. Be hold the Pavochon Puerto Rican Turkey!