Rinse and dry the turkey, inside and out.
with Adobo on the inside.
Rub the turkey on the outside with achiote olive
Season well with Adobo.
Pavochón, a pernil flavored turkey, season with 2 parts mashed fresh
garlic (ok to use garlic powder or coarse garlic), 1 part coarse sea salt, 1 part
coarse black pepper, and 1 part dried oregano leaf. Determine how much seasoning
by the weight of the turkey. 1 tsp salt per pound and then figure it out. If your
turkey weighs 10 lbs then 10 tsps salt, 10 tsps black pepper, 10 tsps oregano,
and 20 (yes 20) tsps garlic. Or measure by ¼ cups. Mix ingredients with
a bit of olive oil and a packet of Sazón with achioto and rub liberaly
If you are not going to stuff the turkey put a large onion,
cleaned and skinned, sliced in half and a whole head of garlic, peeled (as much
as possible) with the top sliced off, in the cavity of the turkey and one banana
Line the bottom of the pan with 3 or 4 banana
leaves. Cover turkey with banana leaves and at the end remove the top leaves to
allow turkey to brown nicely (you might need to raise the temperature a bit to
Serve on a bed of banana leaves.
Your house will smell devine and your turkey will be delicious.
Rican "meat" stuffing
MASHED POTATOES or Mashed Yuca with Garlic and Onions
potatoes sprinkled with garlic powder or freshly mashed garlic.
In a caldero cook ½ pound of
bacon until crispy. Remove the cooked bacon and chop into small pieces. In the
bacon fat stir-fry ½ cup of sofrito for a couple of minutes or so. Add
the cooked bacon. Add 1(8oz) can tomato sauce, 1(16oz) can pinto beans, 1 (16oz)
can measure of raw rice, and 1(16oz) can beef or chicken broth. Stir well. Add
enough water to cover rice 1˝ inches above rice line. Let it boil on high until
water evaporates. Cover and cook over low heat for about 25 minutes.
de Platano Maduro - surprise your friends with this easy to prepare island
Pasta and Seafood Salad
(not a traditional Puerto Rican dish, but if you're making pasta salad, make it
Rican style green salad.
Use leaf lettuce, thinly sliced onions and
tomatoes, canned corn and peas - drained.
Plate and sprinkle with vinegar
and oil dressing.
Cazuela ( a real Puerto Rican dessert
made with coconut and pumpkin and easy as 1, 2 ,3 !
Café con leche (Espresso)
Boil fresh whole milk. Add freshly brewed strong coffee, preferably an
island brand such as Yaucono, or Bustelo. Add sugar if desired. It will be about
half milk and half coffee. This is the traditional Puerto Rican 'café con
for crowds or cooking to 'get ahead' - cook several calderos of
rice a day or two ahead and put in an oven pan in the fridge, covered with foil
- heat in the oven at 350 degrees 2 hrs before party begins (keep covered with
foil and stir half way thru heating). Cook beans ahead also and put them in a
large crock-pot in the fridge to heat up the day of the party. Serve several prepared
ahead dishes like macaroni salad and potato salad - they are easy to prepare and
easy to store in a gallon bag in the fridge and just put in the serving dish when
you need it. A nice toss salad also makes a great side dish and there is no cooking.
You can also make a yellow plantain 'pastelon' a few days ahead and stick in the
oven before the party begins - prepare it in a large dish so you have plenty to
go around - and you will be a 'star' for adding a delicious pastelon to your criollo
style Thanksgiving. Serve large rolls with butter. Make several desserts ahead
of time too - like our favorites, rum cake and pecan pie (pecan pie is so easy