By: Franchesca Livraghi | @breakthrukitchen

A Latin Thanksgiving is a feast like no other! Sure, you’ll see the usual turkey, stuffing, and gravy, but with a dash of Sazón to make it unmistakably ours!

Thanksgiving in Puerto Rico usually means arroz con gandules, pernil, and all the flavors we love. You’ll often see Pavochón instead of regular turkey, plus Mofongo stuffing and Sofrito gravy for that extra touch. It’s all about blending Thanksgiving classics with traditional Latin flavors that makes it ours!

Main differences between American turkey and Pavochón

The difference between American turkey and Pavochón is all in the flavor. While American turkey sticks to herbs like rosemary and sage, Pavochón is marinated with sour orange juice, garlic, Oregano, Adobo, and Sazón. 

Even the name mixes "pavo" (turkey) and "lechón" (roast pork), giving Thanksgiving a true Puerto Rican twist.

How to make achiote oil

To make the turkey marinade, I love adding a couple of spoonfuls of achiote oil because it enhances the flavor and gives it a natural color. If you don’t know what achiote is, it’s the ingredient that adds the red color to Loisa’s Organic Sazón!

Making achiote oil is simple: combine ⅓ cup of Loisa’s Organic Annatto Seeds with 1 ½ cups of olive oil in a small pot. Cook over medium heat for about 5 minutes, or until it starts to simmer. Remove from the heat and let it cool for 15 minutes before straining and transferring to a bottle.

For even more flavor, you can add a few garlic cloves to the pot along with the Annatto Seeds, or even some fresh herbs like cilantro, recao, or thyme!

Marinate the turkey well for maximum flavor

For the best flavor, marinate the turkey the night before. Make sure to get the marinade under the skin, especially around the breasts, so the seasoning really soaks in. 

Letting it sit overnight gives the spices and citrus time to work through the meat, making it extra juicy and packed with sabor!

Stuff the turkey with the Mofongo stuffing

Instead of serving the mofongo on the side, try stuffing it inside the turkey for even more flavor! About 30 minutes before the turkey is done, take it out and carefully fill it with the mofongo mixture. Then, return it to the oven to finish cooking. 

The mofongo will soak up all the delicious turkey juices, making it extra rich and flavorful while crisping up nicely on the outside and staying soft on the inside.

Transform turkey drippings into Sofrito gravy

Turn those turkey drippings into a delicious sofrito gravy! Melt butter in a pan, add Sofrito, and stir in flour to make a quick roux. Gradually whisk in the drippings, let it simmer, and season to taste. 

You’ll have a mouthwatering gravy with a perfect Puerto Rican twist for your Thanksgiving table. It’s great with turkey of course, but even on mofongo stuffing, mashed potatoes, and so much more!

Using leftover Pavochón

After Thanksgiving, you might find yourself with plenty of leftover turkey because let’s face it, it’s a big bird! But don’t worry, this is where the fun begins.

There are so many ways to give your leftover pavochón a new life! You can make a tripleta sandwich by piling it with ham, steak, lettuce, tomatoes, mayo, and shredded turkey instead of pernil on a soft roll. 

Try a turkey mofongo by mixing the shredded turkey with mashed plantains and garlic, or serve it with rice in a Puerto Rican-style arroz con pavochón. For something lighter, toss it into a fresh salad with avocado, tomatoes, and cucumbers.

These ideas turn your Thanksgiving leftovers into something exciting and delicious!