Pavochón (Mofongo Stuffed Turkey)


For the Pavochón:

  • 1 whole turkey, 14-18 pounds
  • 20 cloves of minced garlic 
  • 2.5 tablespoons of salt
  • 1 tablespoon of ground black pepper
  • 1 tablespoon of dried oregano
  • 3 tablespoons of extra virgin olive oil
  • Adobo
  • 2 packets of sazón


For the mofongo stuffing:

  • 4 pounds of green plantains
  • 6 strips of bacon
  • 1 tablespoon of garlic powder
  • 2 grated garlic cloves
  • Adobo
  • 2 chicken bouillon cubes
  • 12 cups of water


  • Serving Size:
  • Cook time:

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.