Holy holidays, Batman! It’s 7 days til Thanksgiving! How did this happen? 2013 has been a whirlwind type of year (in a good way), and I’m grateful for every second on it. This time of year especially makes me grateful for my Puerto Rican heritage. The holiday season is an opportunity for my family to gather around delicious food that is rich in tradition, history, and FLAVOR! The star of our Thanksgiving dinner table has always been, and will always be pavochon. What is pavochon, you ask? Well, it’s really a made up word, or portmanteau, that combines the Spanish words for turkey (pavo) & roast suckling pig (lechon). So pavochon is turkey that’s been seasoned and cooked like roast pork. Also known as the holy grail of Thanksgiving foodporn.
- 1 bone-in turkey breast (7-8 lbs), or large chicken, thawed
- 8 cloves of garlic, minced
- 1 tablespoon kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon dried oregano
- 1 tablespoon extra virgin olive oil
- 1 Sazon packet