For the Pavochón:

*The following steps are to be done the night before*

• Wash your turkey, remove the giblets, and make sure it’s dry. 
• Place the turkey in a non-reactive container.
• Mince the garlic cloves in a food processor.
• Combine the salt, pepper, oregano, garlic, and oil by stirring them.
• Using your fingers, gently separate the skin from the meat. 
• Flip the turkey over and do the same on the other side.
• Spread half the mixture underneath the skin of the back side of the turkey.
• Do the same thing on the breast side of the turkey. Make sure to spread the mixture underneath the breast skin.
• Sprinkle the outside of the turkey with the adobo and the sazón.
• Wrap the turkey in plastic wrap and refrigerate overnight.

 

*The following steps are to be done the next day when you’re ready to cook the turkey*

• Take the turkey out of your refrigerator 2 hours before you’re ready to cook it.
• Preheat the oven to 325o F.
• Cook the turkey uncovered to allow the skin to get crispy, and roast the turkey until it reaches an internal temperature of 160o F.

 

For the mofongo stuffing:

• Pour the 12 cups of water into a large stock pot. 
• Add the bouillon cubes.
• Peel the plantains, making sure to cut off the ends of each.
• Cut the peeled plantains into 1-inch chunks.
• Place the plantain chunks into the water/bouillon cube mixture. 
• Cover the pot and bring to a boil.
• While the plantains boil, heat a frying pan on medium low. 
• Cut the bacon into strips and place them on the pan.
• Cook the bacon low and slow, until it’s crisp and has lost most of the fat.
• Drain the bacon on a plate lined with paper towels and set the bacon aside.
• When the plantains are done, place the cooked plantains into a large bowl and pour in half a cup of the cooking liquid, along with the garlic powder, grated garlic, and some adobo.
• Use a potato masher to mash the mixture together.
• After the plantains are mashed, drop in the bacon and mix again. 
• Taste the mixture to see if it needs any added seasoning.
• Take the mixture and stuff it into the cavity of the turkey when it’s done cooking.
• You can also serve the mixture as a separate side.