Pavochon. Spanglish récipe

Name: Pavochon. Spanglish récipe
Total time: 120 s
Yield: 8-10 servings
Cuisine: American
Ingredients: 12 –14-lb. whole turkey1; 1 lemon, halved; 1 spoon Kosher salt; 1 spoon black pepper; 3 Tbsp. unsalted butter, room temperature; 1/2 cup extra-virgin olive oil; 3 Tbsp. paprika; 2 Tbsp. dried oregano; 2 Tbsp. granulated garlic; 2 tsp. ground cumin; 1 large onion, halved; 5 garlic clove; 2 celery stalks; 2 celery; 2 tsp. ground ground cilantro or sofrito; 4 tsp brown sugar; 1 tsp Rosemary

Zelibeth Ditterline @zeliskycookbook

Pavochon. Spanglish récipe

Zelibeth Ditterline @zeliskycookbook

Saved

Ingredients

3 1/2 mins

8-10 servings

12–14-lb. whole turkey1
1lemon, halved
1 spoonKosher salt
1 spoonblack pepper
3 Tbsp.unsalted butter, room temperature
1/2 cupextra-virgin olive oil
3 Tbsp.paprika
2 Tbsp.dried oregano
2 Tbsp.granulated garlic
2 tsp.ground cumin
1large onion, halved
5garlic clove
2celery stalks
2celery
2 tsp.ground ground cilantro or sofrito
4 tspbrown sugar
1 tspRosemary

Saved

Steps

3 1/2 mins

1

Make sofrito with onions, brown sugar, cilantro and onions, Salt and pepper, paprika in blender, cilantro, rosemary, Rub this all over the turkey.
2

Step 1
Using your fingers, gently separate skin from breast meat starting at neck. Rub outside of turkey all over with cut sides of lemon; set lemon aside. Season inside and out all over with salt and pepper (be generous with the salt). Rub butter over breast meat underneath skin.
3

Using your fingers, gently separate skin from breast meat starting at neck. Rub outside of turkey all over with cut sides of lemon; set lemon aside. Season inside and out all over with salt and pepper (be generous with the salt). Rub butter over breast meat underneath skin.
Mash oil, achiote paste, oregano, granulated garlic, and cumin in a small bowl to a smooth paste. Rub an even layer all over outside of turkey. Tie legs together with kitchen twine. Let sit at room temperature 2 hours, or set