Adobo Marinated Turkey Pavo Adobado Recipes

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ADOBO RUBBED THANKSGIVING TURKEY



Adobo Rubbed Thanksgiving Turkey image

This is the way turkey is prepared in Puerto Rico, where it is seasoned the same way a pork shoulder is. It is called "pavochon", which translates literally as "turkeypork", due to its distinctive flavor. It is also served during the Holidays as an alternative to pork.

Provided by sebastian antonio

Categories     Whole Turkey

Time 6h30m

Yield 12 people

Number Of Ingredients 7

1 (12 -14 lb) whole turkey
1 garlic clove, minced
1 peppercorn
1/4 teaspoon dried oregano
1 teaspoon salt
1 teaspoon olive oil
1/2 teaspoon white vinegar or 1/2 teaspoon lime juice

Steps:

  • 1 Grind the peppercorns, mix all ingredients.
  • 2 Rub over turkey.
  • 3 Place on big container, covered or large freezer bag, place in the refrigerator, and marinate overnight.
  • 4 Pre heat oven to 400 degrees.
  • 5 Place turkey in the oven and cook at 400 degrees for the first half hour, then bring temperature down to 325 degrees, and cook 30 min for each pound.

Nutrition Facts : Calories 535, Fat 27, SaturatedFat 7.6, Cholesterol 225.8, Sodium 409.7, Carbohydrate 0.1, Protein 67.8

PAVOCHON (PUERTO RICAN THANKSGIVING TURKEY)



Pavochon (Puerto Rican Thanksgiving Turkey) image

Make and share this Pavochon (Puerto Rican Thanksgiving Turkey) recipe from Food.com.

Provided by Michelle Figueroa

Categories     Whole Turkey

Time 6h

Yield 14 serving(s)

Number Of Ingredients 6

12 lbs turkey
adobo seasoning (Rule of Thumb, For every pound of Turkey, use 1 teaspoon of Adobo)
1/2 teaspoon pepper
3 -4 garlic cloves, crushed
1 teaspoon oregano
vegetable oil

Steps:

  • The Day Before Cooking:.
  • Sprinkle your turkey with Adobo, inside and out and all around.
  • Mix together the crushed garlic, pepper, and oregano and rub all over the turkey, so it will acquire a really good taste. Place the turkey in the refrigerator until cooking. DO NOT stuff the turkey yet.
  • The day you are going to cook the turkey: Start by turning the oven on to 325º.
  • If using stuffing, stuff the turkey (not the mouth) with your stuffing.
  • Place the turkey on a foil lined baking dish.
  • Coat the turkey with vegetable oil or if you prefer, it can be butter.
  • Cover the whole turkey with aluminum foil and put it in the heated oven.
  • Baste the turkey from to time with the juices in the pan.
  • Cook the turkey as follows: If your turkey is 4 to 6 pounds, cook for about 3 to 3 ¾ hours. If your turkey is 6 to 8 pounds, cook for about 3 ¾ to 4 ½ hours. If your turkey is 8 to 12 pounds, cook for about 4 to 5 hours. These times are approximately because everyone has a different picky oven, and I know how picky they can be. Check the turkey to see if it's done according to the time table. It might need a little more time, so leave it 15 minutes more if you think it is not done. Extras
  • When you are thawing the turkey in the refrigerator, place it in the warmer part of the refrigerator. To thaw it even faster, submerge the whole turkey with wrapping under cold water. DO NOT take the wrapping off. You want to retain the flavor. A big turkey will take approximately 2 days to thaw out in the refrigerator.

ADOBO TURKEY WITH RED-CHILE GRAVY



Adobo Turkey With Red-Chile Gravy image

Tired of the same old turkey? Let this recipe spice up your next Thankgiving. From Gourmet Nov. 2008

Provided by cookiedog

Categories     Whole Turkey

Time P1DT1h15m

Yield 8 serving(s)

Number Of Ingredients 18

4 dried guajillo chilies, wiped clean (2 ounces)
3 dried ancho chiles, wiped clean (1 1/2 ounces)
2 teaspoons cumin seeds
1 cinnamon stick, smashed (1/2 inch piece)
2 whole allspice
1 clove
4 garlic cloves, smashed
1 1/2 teaspoons dried oregano
1 1/2 teaspoons thyme leaves
1/3 cup cider vinegar
3 tablespoons water
2 tablespoons vegetable oil
1 (12 -14 lb) whole turkey (neck and giblets, excluding liver, reserved for turkey stock)
2 cups water, divided
1 tablespoon vegetable oil
4 cups classic turkey stock, divided
1/3 cup all-purpose flour
melted unsalted butter, if necessary

Steps:

  • Make adobo: Slit chiles lengthwise, then stem and seed. Heat a large heavy skillet (not nonstick) over medium heat until hot, then toast chiles in batches, opening them flat, turning and pressing with tongs, until more pliable and slightly changed in color, about 30 seconds per batch.
  • Transfer to a bowl and cover chiles with boiling-hot water, then soak until softened, about 15 minutes.
  • Meanwhile, toast spices in a small heavy skillet over medium-low heat, stirring frequently, until fragrant, about 3 minutes.
  • Drain chiles, discarding liquid, and purée in a blender with spices, garlic, herbs, vinegar, water, oil, and 2 teaspoon salt until very smooth, about 1 minute. Set aside 1/2 cup adobo for gravy.
  • Marinate turkey: Rinse turkey inside and out and pat dry. Sprinkle 2 teaspoons salt evenly in turkey cavities and all over skin, then rub remaining adobo (a scant 3/4 cup) all over turkey, including cavities. Fold neck skin under body, then tuck wing tips under breast and tie drumsticks together with string. Transfer to rack in roasting pan and marinate, covered with plastic wrap and chilled, at least 8 hours and up to 24.
  • Roast turkey: Let turkey stand, covered, at room temperature 1 hour.
  • Preheat oven to 350°F with rack in lower third.
  • Add 1 cup water to pan and roast turkey 1 hour.
  • Brush turkey with oil and add remaining cup water, then tent loosely with foil and rotate pan. Roast (if bottom of pan becomes dry, add 1/2 cup more water) until an instant-read thermometer inserted into fleshy part of each thigh (test both; close to but not touching bone) registers 170°F, 1 3/4 to 2 3/4 hours more (total roasting time: 2 3/4 to 3 3/4 hours).
  • Carefully tilt turkey so juices from inside large cavity run into pan. Transfer turkey to a platter and let stand, uncovered, 30 minutes (temperature of thigh meat will rise to 175 to 180°F).
  • Make gravy while turkey stands: Straddle roasting pan across 2 burners, then add 1 cup turkey stock and boil over high heat, stirring and scraping up brown bits, 2 minutes. Strain pan juices through a fine-mesh sieve into 2-quart measure and skim off fat (or use a fat separator), reserving fat. Add enough turkey stock to liquid to bring total to 5 cups.
  • Whisk together flour, 6 tablespoon reserved fat (if there is less, add melted butter), and reserved 1/2 cup adobo in a heavy medium saucepan, then cook over medium heat, whisking constantly, 3 minutes (mixture will be thick). Add pan juices and stock in a fast stream, whisking constantly to prevent lumps. Bring to a boil, whisking, then simmer, whisking occasionally, until thickened, 10 to 15 minutes. Season with salt.
  • Serve turkey with gravy.
  • (The Adobo can be made 1 week ahead).

Nutrition Facts : Calories 895.6, Fat 46.1, SaturatedFat 12.1, Cholesterol 338.6, Sodium 332.4, Carbohydrate 10.9, Fiber 2.5, Sugar 0.1, Protein 103.4

ADOBO TURKEY WITH RED-CHILE GRAVY



Adobo Turkey with Red-Chile Gravy image

This is no ordinary turkey. Food editor Lillian Chou blended toasted guajillo and ancho chiles with a range of spices and aromatics to create a brick-red _adobo_ sauce that seasons both the bird and its gravy. After a long marinate, the _adobo_ permeates the bird's juicy meat during roasting. The resulting turkey features a savory complexity heightened by the accompanying red-chile gravy.

Provided by Lillian Chou

Categories     turkey     Marinate     Roast     Thanksgiving     Dinner     Hot Pepper     Fall     Gourmet     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 23

For adobo
4 dried guajillo chiles (2 ounces), wiped clean
3 dried ancho chiles (1 1/2 ounces), wiped clean
2 teaspoons cumin seeds
1 (1/2-inch) piece cinnamon stick, smashed
2 whole allspice
1 clove
4 garlic cloves, smashed
1 1/2 teaspoons dried oregano
1 1/2 teaspoons thyme leaves
1/3 cup cider vinegar
3 tablespoons water
2 tablespoons vegetable oil
For turkey and gravy:
1 (12-to 14-pound) turkey, neck and giblets (excluding liver) reserved for turkey stock
2 cups water, divided
1 tablespoon vegetable oil
About 4 cups classic turkey stock , divided
1/3 cup all-purpose flour
Melted unsalted butter if necessary
Equipment: kitchen string; a 17-by 14-inch flameproof roasting pan with a flat rack; a 2-quart measuring cup or a fat separator
1 a 17- by 14-inch flameproof roasting pan with a flat rack
1 a 2-quart measuring cup or a fat separator

Steps:

  • Make adobo:
  • Slit chiles lengthwise, then stem and seed. Heat a large heavy skillet (not nonstick) over medium heat until hot, then toast chiles in batches, opening them flat, turning and pressing with tongs, until more pliable and slightly changed in color, about 30 seconds per batch.
  • Transfer to a bowl and cover chiles with boiling-hot water, then soak until softened, about 15 minutes.
  • Meanwhile, toast spices in a small heavy skillet over medium-low heat, stirring frequently, until fragrant, about 3 minutes.
  • Drain chiles, discarding liquid, and purée in a blender with spices, garlic, herbs, vinegar, water, oil, and 2 teaspoon salt until very smooth, about 1 minute. Set aside 1/2 cup adobo for gravy.
  • Marinate turkey:
  • Rinse turkey inside and out and pat dry. Sprinkle 2 teaspoons salt evenly in turkey cavities and all over skin, then rub remaining adobo (a scant 3/4 cup) all over turkey, including cavities. Fold neck skin under body, then tuck wing tips under breast and tie drumsticks together with string. Transfer to rack in roasting pan and marinate, covered with plastic wrap and chilled, at least 8 hours and up to 24.
  • Roast turkey:
  • Let turkey stand, covered, at room temperature 1 hour.
  • Preheat oven to 350°F with rack in lower third.
  • Add 1 cup water to pan and roast turkey 1 hour.
  • Brush turkey with oil and add remaining cup water, then tent loosely with foil and rotate pan. Roast (if bottom of pan becomes dry, add 1/2 cup more water) until an instant-read thermometer inserted into fleshy part of each thigh (test both; close to but not touching bone) registers 170°F, 1 3/4 to 2 3/4 hours more (total roasting time: 2 3/4 to 3 3/4 hours).
  • Carefully tilt turkey so juices from inside large cavity run into pan. Transfer turkey to a platter and let stand, uncovered, 30 minutes (temperature of thigh meat will rise to 175 to 180°F).
  • Make gravy while turkey stands:
  • Straddle roasting pan across 2 burners, then add 1 cup turkey stock and boil over high heat, stirring and scraping up brown bits, 2 minutes. Strain pan juices through a fine-mesh sieve into 2-quart measure and skim off fat (or use a fat separator), reserving fat. Add enough turkey stock to liquid to bring total to 5 cups.
  • Whisk together flour, 6 tablespoon reserved fat (if there is less, add melted butter), and reserved 1/2 cup adobo in a heavy medium saucepan, then cook over medium heat, whisking constantly, 3 minutes (mixture will be thick). Add pan juices and stock in a fast stream, whisking constantly to prevent lumps. Bring to a boil, whisking, then simmer, whisking occasionally, until thickened, 10 to 15 minutes. Season with salt.
  • Serve turkey with gravy.

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