I know what you’re thinking: it’s a few days away from Thanksgiving, but it’s never too early to start planning a delicious meal for your loved ones. If you want to wow your guests on the big day, make sure you have a few Turkey Recipes for you #4 ready to go! If you want to try something different this year, here are a few ideas for your guests to try this year.
According to author Illyanna Maisonet, “Pavochon, both the term and the meal, is one of Puerto Rico’s many Spanglish innovations.” “The highlight of a Puerto Rican Thanksgiving, it’s a cross between pavo for turkey and chon for lechón. In November, all the traditional ingredients—cranberry sauce, stuffing, and dinner rolls—are available on grocery shelves throughout Puerto Rico. It’s possible that pavochon originated because the diaspora grew accustomed to these goods in the United States and brought them back to the island. Include Maisonet’s Cornbread and Salami Dressing with it. To produce a deep burnished color and additional rich taste all over the turkey, achiote paste is necessary.” Maisonet is a writer, who writes, “Maisonet’s Cornbread and Salami Dressing with it.”
8 – 10 Servings
1 12–14-lb. whole turkey, neck and giblets removed, patted dry
1 lemon, halved
Kosher salt, freshly ground pepper
3 Tbsp. unsalted butter, room temperature
¼ cup extra-virgin olive oil
3 Tbsp. achiote (annatto) paste
2 Tbsp. dried oregano
2 Tbsp. granulated garlic
2 tsp. ground cumin
1 large onion, halved
5 garlic cloves
2 celery stalks
To start preparing the turkey, start at the neck of the turkey and gently remove the skin from the meat of the breast with your fingers. With the cut sides of the lemon, rub the outside of the turkey all over. Season with salt and pepper inside and out. In between the skin and the breast meat, apply butter. Now, we will start preparing the inside of the turkey. Start at the neck and gently separate the meat from the ribs. Season the inside with salt and pepper. Now, we will start preparing the stuffing. In a large mixing bowl, mix the stuffing with the melted butter. Season with salt and pepper. Fill the cavity of the turkey with the stuffing.
To make a paste, combine oil, cumin, oregano, granulated garlic, and achiote paste in a small bowl. Apply a uniform layer of rub to the turkey’s exterior. Use kitchen thread to bind the legs together. Allow to sit for two hours at room temperature, or place on a wire rack inside a baking sheet with a rim and chill, uncovered, for up to two days. After two hours, apply a second layer of rub to the turkey and allow to sit for another two hours at room temperature, or place on a wire rack inside a baking sheet with a rim and chill, uncovered, for up to two more days.
Before roasting a chilled turkey, allow it to come to room temperature for an hour, as this will make it cook more evenly.
Oven rack in lowest third; heat to 450 degrees. Put the saved lemon, celery, onion, and garlic in the cavity of the turkey. A flat or V-shaped wire rack should be placed on top of the turkey in a large roasting pan. Add 112 cups of water to the pan. 25 to 30 minutes should be enough time to roast a turkey, rotating it once if the browning is uneven. 25 to 30 minutes is enough time to cook a turkey, rotating it once if the browning is uneven.
Reduce oven temperature to 350° and roast turkey for an additional 1 12 hours or until an instant-read thermometer inserted into the thickest part of the breasts registers 150°-155° and the thickest part of the thighs registers 165°-170°, basting with pan juices every 30 minutes and adding more water by 12 cupsfuls if completely evaporated. Before carving, move the turkey to a cutting board and let it rest for 30 to 60 minutes. (Deglaze pan and use drippings if making gravy.) To make gravy, pour 1 12 cups of pan juices into a saucepan and whisk in 1 12 cups of flour until smooth. Bring to a boil, reduce heat and simmer for 20 minutes, stirring occasionally. Season with salt and pepper.
Stock-Braised Turkey Legs
When braised turkey legs are an option, who needs pulled pork? You’ll have a cause to prepare turkey more frequently thanks to these lovely dishes.
2 tablespoons Diamond Crystal or 1 tablespoon plus ½ teaspoon Morton kosher salt
1½ teaspoons light brown sugar
4 turkey legs (thigh and drumstick; about 6½ pounds total), patted dry
2 tablespoons all-purpose flour
4 tablespoons extra-virgin olive oil
3 heads of garlic, halved crosswise
1 small orange, halved
2 sprigs rosemary
1 red chile (such as Fresno or cayenne)
1 cup dry white wine
4 cups Thanksgiving Stock or water
4 tablespoons unsalted butter, cut into pieces
To combine, add salt and brown sugar to a small bowl and stir with your fingers. Put the turkey legs on a wire rack inside a baking sheet with a rim. Dry brine should be applied to both sides of the legs. uncovered, for a minimum of 12 hours and a maximum of 2 days.
Set oven to 250 degrees. Rinse and dry the turkey legs. Sprinkle flour evenly across the surface. In a big skillet, heat 2 tablespoons of oil over medium-high heat. Cook 2 turkey legs with the skin side down for about 5 minutes, or until the skin is browned and crisp. Place the legs in a large roasting pan. Repeat with the second turkey leg and the remaining 2 Tbsp. oil.
Reduce heat to medium, add orange, cut side down, along with rosemary and chile, and cook, stirring occasionally, until garlic is just beginning to brown, about 2 minutes. Wine should be added after scraping any browned bits from the pan’s bottom. Cook for about 2 minutes, or until wine has almost totally evaporated. Scrape into the pan holding the turkey legs. Add the stock, then tightly wrap it in two layers of foil.
After transferring the pan to the oven, roast the turkey for 212 to 3 hours, or until the meat is tender to the fork.
Put the turkey legs on a rimmed baking sheet covered with foil, skin side up. Transfer the orange, rosemary, chile, garlic, and so on to a dish. To prepare sauce, start with 2 cups of braising liquid. If there are more, heat the liquid in the roasting pan to a boil over medium-high heat. Cook until 2 cups have been reduced. Reduce heat so that the liquid is simmering, then whisk in the butter, one piece at a time, making sure to fully incorporate it before adding the next.
Heat the broiler. For about two minutes, broil turkey legs until the skin is browned and crisp. Place on platter and serve with pan sauce drizzled on top of or next to it.
Braised turkey legs can be prepared three days in advance. In the braising liquid, let cool; cover and chill. Before broiling, reheat covered until heated all the way through.