Pavochón
Ingredients Click Picture to Enlarge
12 lb. turkey
1 tsp. of adobo
black pepper and garlic (a pilonazo) minced garlic to your taste
1 tsp. of oregano
vegetable corn oil
Directions
Make a mixture with the adobo, black pepper, minced garlic and oregano.

Marinate the turkey, (yes you turkey) both inside and out with the mixture a day ahead of cooking it, so the flavors can mix.
Kepp in the refrigerator until cooking time. DO NOT STUFF UNTIL THE DAY OF COOKING.

The day you are going to cook the turkey, start by warming the oven to 325º F.

Stuff the turkey (with the "Basic Stuffing Recipe" that is in the Holiday Section), and place it on a baking dish lined with aluminum foil.

Rub some vegetable oil all over the turkey, (and on your face, ha ha), but do not drench it. Just alike if you were rubbing lotion on.

Cover the turkey well with aluminum foil and place in the warmed oven.

Cook the turkey as per weight shown below:

If you are a turkey that weights 4 to 6 pounds, cook 3-3 3/4 hrs.
If you are a turkey that weights 6 to 8 pounds, cook 3 3/4 - 4 1/2 hrs.
If you are a turkey that weights 8 to 12 pounds, cook 4-5 hours
(and put that turkey on a diet.)

These hours are approximate because everyone's oven is different and picky. Check the turkey according to the tables above but you might need to cook it a little longer. If it is not done, cook it about 15 more minutes and check again.

The turkey should be very tender, juicy and yummy.......

FOR MOFONGO STUFFING, GO TO THE BANANA SECTION AND USE MOFONGO RECIPE FOR THE STUFFING.
Tips
MAKE SURE YOU COVER THE TURKEY WELL EVERYTIME YOU CHECK IT SO IT WON"T DRY OUT.

You can substitute the turkey for chicken.

For every pound of turkey or chicken, use 1 tsp. of adobo.

If you are going to stuff the turkey or chicken, do not stuff it until you are ready to cook it.

Want to try something very different, stuff the turkey or chicken with Mofongo Recipe in the Holiday Section.

When thawing the turkey (chicken), place it in the warmest part of the refrigerator. A large turkey takes approximately 2 days to thaw out in the refrigerator but depends on the weight.

To thaw it out faster, submerge the turkey in cold water WITH THE WRAPPER ON.