Pavo Relleno de Trifongo
This mouth-watering turkey breast is stuffed with yuca, green plantain, sweet plantain & wrapped in bacon.
By Carolina Ginorio | @caroginorio_pr
This turkey is sure to be the star of Thanksgiving dinner. It’s a spin on a traditional stuffed turkey breast using a trifongo-style stuffing and a classic “Pavochon” marinade to bring a little Puerto Rican flair to your Thanksgiving table. Trifongo is basically an upgraded mofongo. Instead of just fried and smashed green plantain, it also has yuca and sweet plantain mashed together to create a glorious combo of savory and sweet perfection.
Although this recipe has quite a few steps, it’s still fairly easy. If you’ve never de-boned a turkey breast, there are a few quick tutorials on youtube that get the job done, and if that’s too intimidating, sometimes you can buy the turkey already de-boned, or you can ask the butcher to help you out. Once the turkey is de-boned and cleaned, the key is to hit it with a tenderizer to flatten it a little bit. This will help when the stuffing has been added, and it’s time to roll the turkey breast.
Wrapping the turkey in bacon is optional, you could skip this step and just tie it with baker’s twine, but I highly recommend using bacon. It creates the perfect crunchy and salty crust and helps the turkey to stay moist. Serve this turkey with some arroz con gandules and some pasteles in order to have the best food coma of the year.
Pavo Relleno de Trifongo
- 2 green plantains
- 1 yellow sweet plantain
- 1 small yuca
- 2 tbsp butter
- 5 garlic cloves, minced
- ½ cup pork rinds
- Salt to taste
- Vegetable oil for frying
For the marinade* (multiply the measurement of each ingredient by the weight of the turkey in pounds, i.e. 4 garlic cloves for a 4-pound turkey)
- 1 garlic clove
- ⅛ tsp fresh ground pepper
- ¼ tsp dried oregano
- ½ tsp Loisa Adobo
- ¼ tsp Loisa Sazón
- ½ tbs Loisa Sofrito
- 1 tsp salt
- 1 tsp olive oil
- ½ tsp vinegar
For the filling
Peel, cut, and boil the yuca until fork tender.
- Peel and cut the yellow plantain into thick vertical slices and fry them in vegetable oil until golden.
- Peel the green plantains cut them into 1-inch pieces, and fry them in vegetable oil until golden.
- Place the cooked yuca, green plantain, and yellow plantain in a bowl and mash them together (I used my Loisa Masher), seasoning with butter, garlic, and salt to taste. Add in the pork rinds and continue mashing to incorporate them, but be careful not to crush them completely—you want dime-sized chunks. Set aside to cool.
- Preheat the oven to 350 F.
- Prepare the marinade. If using a mortar and pestle, start with the whole black peppercorns (or fresh ground pepper), garlic, and salt, and crush into a paste. Then incorporate the other seasonings and wet ingredients. If using a food processor, simply add all of the ingredients and pulse until well-mixed.
- Remove any bones from your turkey breast and clean them with lime juice. Lay the turkey breast flat and use a meat tenderizer to flatten it some.
- Rub the marinade on both sides of the turkey until it’s well covered, including underneath the skin.
- Flip the turkey so the skin faces down. Add in the trifongo mix vertically on one of the corners of the turkey breast. Roll the turkey breast meat over the trifongo mix and tuck in the sides so no filling is showing.
- Wrap the bacon strips around the breast, aiming for 100% coverage. Secure everything with baker’s twine to keep it rolled up.
- Bake until the thickest part of the breast reaches 165°F.
- Transfer the stuffed turkey to a cutting board and allow it to rest for 5-10 minutes before carving. Serve immediately and enjoy!