Pavochon with Mofongo Stuffing

I have to sneak in a new turkey recipe on you for this year. Since today is the day you need to pull out the largest turkeys, you have plenty of time to review my recipe for Pavochon with Mofongo Stuffing. This pavochon is going to be the star of the Thanksgiving dinner table. A stuffing of mashed plantains stands in for bread stuffing and doesn’t require much effort. 

With this recipe, you can get the lay of the land, procure the ingredients, and have things ready to go come Thursday morning. 

What is Pavochon?

 I tried to find the proper grammatical term for pavochon. Is it a compound word? It’s not a contraction; I know that much. Pavochon combines two Spanish words: pavo, which means turkey, and lechon, which is a roasted pig. I had a hard time figuring out which type of word it was because it’s only some of the word lechon. 

None of that probably matters to you; it’s just my neurosis talking. 

Pavochon is a turkey that has been seasoned like lechon. It’s that simple.

Okay, so what is a Lechon?

None of that actually helps you unless you know what lechon is. Lechon is pork that has been seasoned in a flavorful garlic marinade, then slow-roasted in the oven or over a fire until the skin is crisp. The prominent flavor of lechon is garlic with undertones of oregano, as well. 

You will find those same flavors in this pavochon.

I’m going a step further and partially roasting the turkey under banana leaves, which is a nod to the Polynesian culture. I’m not a part of that culture, but I really really like it.

Where does Pavochon with Mofongo Stuffing come from?

Pavochon is a Puerto Rican creation, though, if I had to guess, I would say it developed here in the States since Thanksgiving isn’t a huge holiday in Puerto Rico. When most people came to the states and started celebrating Thanksgiving with their neighbors, they added pavochon to the menu to combine their two worlds.

Mofongo, on the other hand, is a very popular dish in Puerto Rico. It’s served throughout the year, and with many different types of proteins, so it only makes sense to use it as a stuffing for this holiday dish.

While I’ve said that pavochon is Puerto Rican in origin, I’m pretty sure many other Hispanic-Caribbean countries prepare their turkey in the same style.

How do I season a Pavochon?

Compared to turkey prepared in the states, the most notable difference about this turkey is a large number of Puerto Rican spices and herbs used to flavor the bird. In addition to a heavy hand of garlic, sofrito, oregano, and other spices are used to round out the marinade. Here I’m using achiote oil to give the turkey tons of color. I’m also going to finish the turkey with a generous sprinkling of adobo just before putting it under banana leaves and roasting it.

We’ll discuss the mofongo and its ingredients later.

You will need fresh garlic, salt, pepper, granulated onion, sazón, and oregano for the spice rub-dry brine. Obviously, you must have a turkey (or a chicken). The option here is a covering of fresh banana leaves. This isn’t a must, but it gives the pavochon a unique, subtle flavor. 

How big of a turkey do I need?

One of the most important things to do when making a pavochon is getting a proper size bird. There’s nothing worse than having a fantastic-tasting turkey and not enough of it to share with your diners. We won’t talk about how many people you should be serving this year because you’re grown and responsible, but here’s a quick chart to ensure you buy a turkey big enough for your dinner guests:

• a 5 lb turkey feeds 4
• an 8 lb turkey feeds 6
• a 10 lb turkey feeds 8
• a 13 lb turkey feeds 10 

And we’ll just leave it there because COVID is a thing. Just calculate that, per person, you need one pound of turkey, or, if you’re like my family, 1 lb 4 oz of turkey per person.

How do I prep my turkey for roasting?

Now that we’ve established how big of a turkey you need, let’s prep the turkey for roasting. First things first: unwrap the turkey from the plastic packaging it came in. For sanitary reasons, I’m usually not a fan of rinsing meat. However, here, it’s essential to give it a quick wash under cold water to remove the blood it’s been sitting in while it was inside the package.

Before rinsing, however, remove the gizzards and neck from inside the turkey. The gizzards are usually found in the neck cavity of the turkey, whereas the neck of the turkey is often found in the cavity of the bird. It sounds crazy, but it makes sense. The neck is bigger than the gizzards, so it won’t fit in the neck cavity, whereas the gizzards will. Just be sure to find them and remove them. There’s nothing more heartbreaking than realizing your gizzards were cooked inside your turkey. It won’t kill you, but the bag they came in isn’t ideal for flavor. Put the neck and gizzards in a food storage bag to use later for gravy. While you’re at it, go ahead and pop out and discard that useless internal thermometer that the turkey came with. It isn’t reliable, so we won’t need it.

When it comes to cleaning the turkey before marinating it, I usually do this in a spotless sink. Before drying off the turkey, I douse it all over, inside and out, with white distilled vinegar. I leave the vinegar on it for 10 minutes while I gather the rest of the ingredients for the marinade. Once the turkey has sat in the vinegar for 10 minutes, I use paper towels to pat the outside of the turkey dry.

Put the turkey on a sheet pan.

 

What do I use to season a Pavochon?

In a pilón or a mortar and pestle, crush the peeled garlic together with the salt, black pepper, oregano leaves, sazón, and granulated onion until you have a fine paste. If you don’t have fresh garlic, you can replace it with granulated garlic powder. Once the paste has been created, add the sofrito to the pilón. Use the pestle (or a spoon) to stir the sofrito into the garlic paste, making a loose marinade. 

We will add adobo to the turkey just before roasting it. 

What can I do to add as much flavor to my turkey as possible?

Adding flavor to the turkey’s meat is as simple as getting the marinade onto the meat of the turkey. The skin acts as a barrier between the marinade and the turkey’s flesh, so you want to go around it by inserting the marinade between the two. This ensures the meat is as flavorful as the skin.

Once the turkey marinade has been created, separate the skin from the flesh using your fingers. All you need to do is scrape away the connective tissue (or fibers) that are holding the skin to the flesh. Do this all over the breast of the turkey. Try to get as much of the back skin separated from the back of the turkey as you can. Because this is a bonier are part of the turkey, you may not fully separate the skin from the flesh. Don’t worry too much about the drumsticks or the wings. Those are too cumbersome to try to separate.
I also go a step further by carefully piercing the meat with a thin boning knife. Try not to damage the skin, though. We still want that epic IG shot.

Once the skin is separated from the flesh, rub marinade over the outside, under the skin, and, finally, inside the cavity.

How long do I marinate the Pavochon?

Marinate the turkey for as little as 12 hours (or overnight) or for as long as two days. If you know me, you know I marinate everything as long as possible, so I always shoot for two days. 

But, before you leave it to marinate in the refrigerator, be sure to wrap the turkey in plastic wrap as tightly as possible. This is how deli guys make pastrami. Tightly wrapping the meat in layers of plastic wrap and foil presses, or forces, the spices into the meat instead of allowing it to run out into the container the meat is sitting in. I also use this method when marinating my pork shoulder so that the spices are forced into the meat. 

To do this:

1. Grab a few layers of plastic wrap and tightly wrap them around the turkey.
2. Follow this with a layer of heavy duty aluminum foil.
3. Return the turkey to the sheet pan, then slide the sheet pan into the refrigerator.
4. Marinate the turkey for 12-48 hours.

Alternatively, you can leave the turkey in the pan and just cover the turkey loosely in plastic wrap. The meat won’t be as flavorful, though.

What type of pan do I use to roast my turkey?

After marinating the turkey, remove the wrapping. Set the bird into a rack inside of a large roasting pan. I use a stainless steel roasting pan with a rack to roast my turkey in. You can use a disposable aluminum roaster if it’s more convenient. I do encourage you to use a rack, no matter which pan you roast in. Propping the turkey on a rack prevents the bottom skin from getting gummy. If the turkey roasts in its juices, the skin doesn’t get a chance to dry out and become crisp. Don’t have a rack, you say? That’s okay! Craft one out of aluminum foil. Just form a piece of foil into a coil, and you have a makeshift rack!

Allow the turkey to warm up while you begin heating your oven. It’s essential to not go from fridge to oven with your turkey because the meat won’t have a chance to relax. 

Before roasting the turkey, pat the skin down with paper towels. Next, sprinkle a generous amount of adobo onto the surface of the turkey.

To add another element of flavor to your pavochon, cover it with damp banana leaves. Steaming meat in banana leaves is a respected Polynesian cooking method. The leaves impart a subtle flavor of banana to the meat while keeping it moist. Of course, if you don’t have banana leaves or find they are hard to source in your area, you can skip this. Just wrap the roasting pan in heavy-duty aluminum foil. Ensure the seal on the foil is tight because the first stage of roasting this turkey is steaming it lightly.

How long do I need to roast my Pavochon?

Slide the turkey into a preheated 325°F (163°C) oven. A general guideline for roasting time for all meats can be found on the FoodSafety.gov website. 

However, for this recipe, you will pull it from the oven to uncover it an hour before it’s done. That gives you time to brown the skin and get the mofongo into the bird’s cavity before the turkey is finished roasting. 

Here are the deets on when to pull the turkey for the browning portion of its roasting: 

• 8-12 pound turkey: 2 hours 30 minutes
• 12-14 pound turkey: 3 hours 30 minutes
• 14-18 pound turkey: 4 hours
• 18-20 pound turkey: 4 hours 30 minutes

Keep in mind this chart is for this recipe only. This is the first roasting time. After this roasting time, the turkey goes back into the oven for an additional 45 minutes to one hour of cooking time.  

Roast the meat according to its size and its corresponding time on the chart above. 

What is Mofongo?

Mofongo is a gift from the African gods, is what it is. It’s actually a Puerto Rican combination of fried green plantains that have been mashed like potatoes. The plantains are mashed with garlic, oregano, pepper, and a small amount of salt. BUT! The plot twist known as pork rinds, or chicharrones, is added to make it a more life-changing experience. 

I make a burger with mofongo, but it’s commonly served with a protein. Usually, fried pork chunks or shrimp in garlic sauce are what mofongo is served with. 

What makes Mofongo Stuffing a good option for Turkey?

Stuff the turkey with the mofongo. Why? Because it’s good. That, and because it’s a different option. Bread stuffing is boring and overdone. Can you imagine the reactions of your friends and family when you’re all, “Here goes this plantain stuffing!” They won’t be mad, I know that much. 

Mofongo is an excellent option if you have gluten-free diners, too. 

What do I need to make Mofongo?

To make the mofongo, grab very green plantains. I use 1 plantain per diner, so my family of four each get a plantain with this recipe. Adjust the quantities to suit your party.

You also need pork rinds. I prefer to use the bagged pork rinds, not the “all-natural ones” because they are lighter and crisper. The other pork rinds have tough outer edges that become gummy when mixed into the mofongo. You also need fresh garlic, dried oregano, black pepper, and salt to taste. Use salt sparingly. The pork rinds are salty on their own, so adding more salt may overwhelm your mofongo.

How do I choose the best plantains?

The best plantains to use in this recipe are the greenest ones you can find. Avoid plantains with any yellow on them because they’re already starting to taste sweet. The plantain must be firm and free from black spots, as well. 

Once you have your chosen plantains, cut off both of the stem ends. Run the tip of your paring knife down the back and front of the fruit. Using the fleshy part of your thumb, press up on the peel, between the flesh and the peel, to remove it.

Once the peel is off, cut the plantain into one-inch-thick chunks and put the pieces into salted water. This quick brine in the salt seasons the plantain and keeps it from going brown. Soak the plantains in the salty water for 10 minutes.

How long do I fry the plantains for Mofongo?

After you soak the plantains, drain the water from them. Pat them very dry. You don’t want any of that water to get into the frying oil. 

Heat vegetable or peanut oil to 350°F in a large cast-iron dutch oven or pot. Add the plantain chunks in small batches to the oil once it’s hot. Fry the plantains in the oil for 3-4 minutes, or until a knife pierced into its center meets no resistance.

Use a spider to remove the plantains from the oil and drain them on a bed of paper towels to absorb any excess oil. Continue frying the rest of the plantains until they’re all cooked.

Once the plantains are fried, begin mashing them. I usually mash them in batches: 5 chunks of plantains with a handful of pork rinds, 1 teaspoon of garlic paste, 1/2 teaspoon of oregano, and a pinch of pepper. Mofongo is supposed to garlicky, so don’t be shy with it. 

If you have a potato masher, you can add everything to a large mixing bowl and use it to mash everything together at once. Once smashed, the mofongo should have the consistency of thick mashed potatoes. You want it to be slightly dry to mimic bread stuffing, but you don’t want it to be bone-dry. To moisten the mofongo, add a 1/2-1 cup of chicken stock to the mix. 

Set the mofongo aside until the turkey comes out of the oven. 

When do I stuff my turkey?

Remove the turkey from the oven one hour before it’s finished. Check the chart above to determine when your turkey needs to come out of the oven.

Unwrap the turkey (if you’ve covered it in the banana leaves) and use a large spoon to stuff it with the mofongo. Use the spoon or a turkey baster to ladle any pan juices over the turkey and mofongo. Return the roasting pan with the turkey to the oven and continue to roast for 45 minutes-1 hour, basting the turkey once after 30 minutes.

If you find that your turkey wings or breast are growing too dark in the oven, shield them with a layer of heavy duty aluminum foil.

How do I know my Pavochon is completely cooked?

Insert a thermometer probe into the turkey breast’s thickest part to properly check that it’s ready. The internal temperature of a fully cooked turkey is 165°F (74°C). Make sure you are using a reliable meat thermometer the test your turkey. I prefer to use a Chef Alarm thermometer. The Chef Alarm thermometer has an oven-safe probe that allows me to insert it into the turkey breast and monitor the temperature while it roasts. Another good thermometer is the Thermapen, which is an instant-read thermometer; it registers the temperature of the meat in less than 1 second.

It’s essential when checking the temperature of any large piece of meat to ensure that your thermometer’s probe is not touching bone. Bone registers higher temperatures than flesh does. Once the turkey is fully cooked, remove it from the oven and allow it to rest for 30 minutes before carving. This rest period allows the meat’s juices to settle back into the meat, so they don’t run out when you cut it.

How do I serve Pavochon with Mofongo Stuffing?

Once the turkey has rested completely, use a carving knife to carve it. I usually leave this to Hector because I don’t feel like dealing with carving the turkey myself, plus he needs to earn his keep.

It’s best to use a carving knife for carving your turkey. This type of knife has a thin blade, which gives you those pretty picture book slices. Usually, my family and I eat the drumsticks and wings straight off the bone. We don’t bother with the formalities of using a knife to remove the meat from these pieces.

Serving the Store any leftover turkey in food storage containers in the refrigerator for 72 hours.
You can reheat leftover turkey in the microwave or on the stovetop in a skillet. Sprinkle a little bit of water onto the turkey before reheating it. Reheat leftovers while covered to retain as much moisture as possible.
To freeze leftover turkey, allow it to cool completely before transferring it to a freezer storage bag. Freeze the meat for up to six months.
To thaw frozen turkey meat, put it in the refrigerator for 2 to 3 hours or until it has thawed completely. Reheat as instructed above. is easy. Just scoop it out of the cavity of the turkey and drop it onto your plates.

What sides go best with this turkey?

To complete your holiday meal, serve your pavochon and mofongo with one of these sides: 

• Arroz con Gandules (Rice with Pigeon Peas)
• Macaroni Salad: Hawaiian Inspired
• Five Cheese Baked Macaroni and Cheese
• Pasteles Puertorriqueños (Puerto Rican Pasteles)
• Boozy Spiced Cranberry Sauce

How do I store leftovers?

Store any leftover turkey in food storage containers in the refrigerator for 72 hours.

You can reheat leftover turkey in the microwave or on the stovetop in a skillet. Sprinkle a little bit of water onto the turkey before reheating it. Reheat leftovers while covered to retain as much moisture as possible.

To freeze leftover turkey, allow it to cool completely before transferring it to a freezer storage bag. Freeze the meat for up to six months.

To thaw frozen turkey meat, put it in the refrigerator for 2 to 3 hours or until it has thawed completely. Reheat as instructed above.

How can I repurpose leftover turkey?

Leftover turkey can be transformed into many other dishes.

Reheat and chop cooked turkey to use as a topping for salads, grain bowls, stir it into hashes, or serve it over steamed rice. I like to fold my chopped, cooked turkey into a quiche or fold them into omelets or empanada shells, which I later fry.

However you enjoy this turkey, I hope it is around the table with beloved family and friends. Be sure to pin this recipe to your holiday boards and share it with your world.

Happy Thanksgiving!!