Roast Pavo

Also called a pavochón, this turkey is marinated and cooked as if were lechón.

INGREDIENTS

8- to 12-lb. turkey

1 lime, sliced

1/2 bunch fresh cilantro

For the marinade:

1 cup olive oil

12 garlic cloves

1/2 cup fresh orange juice

1/2 cup fresh lime juice

1/2 tsp. ground cumin

1 tbsp. salt

1 1/2 tsp. freshly ground black pepper

PREPARATION

If using frozen turkey, defrost in refrigerator 24 hours. Remove giblets from turkey and reserve. Rinse turkey with water and pat dry. Place lime slices and cilantro into turkey cavity. Create double-strength plastic bag by inserting one large plastic bag into another plastic bag of same size. Carefully place turkey in bag. Set aside.

 

In blender or food processor combine all marinade ingredients. Mix until smooth. Pour marinade over turkey. Tightly seal bag. Refrigerate turkey overnight or at least 12 hours.

Preheat oven to 425°F. Remove turkey from bag. Discard lime slices, cilantro, and excess marinade. Fill cavity with stuffing of your choice. Close by using skewers, by tucking legs under skin near tail, or by tying open area together with cotton string. Carefully place stuffed turkey on rack inside roasting pan. Cook half an hour or until turkey has browned. Reduce heat to 325°F and cook, covered, another 3 to 4 hours, until meat thermometer inserted into fatty part of thigh reaches 185°F. Baste every 20 minutes.

When turkey is done, transfer to carving board. Allow to sit at least 10 minutes before slicing. Reserve drippings and pan juices for Giblet-Gravy Sabroso (recipe appears on page 110). Makes 8 to 10 servings.