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HomePizzaThanksgiving Spatchcocked Puerto Rican Pavochon Turkey Breast — Ooni USA

Thanksgiving Spatchcocked Puerto Rican Pavochon Turkey Breast — Ooni USA

Pavochon, a Puerto Rican Thanksgiving favourite, is a dish that represents the most effective of “Spanglish creations,”  as recipe creator Illyanna Maisonet calls them. Combining the flavors of conventional vacation Puerto Rican lechón – whole-roasted suckling pig – with the Thanksgiving centerpiece, turkey – pavo in Spanish – is the place this dish will get its title. 

Illyanna is a Puerto Rican meals author and chef whose first cookbook, Diasporican: A Puerto Rican Cookbook, is a stupendous take a look at the meals that’s grown out of the Puerto Rican diaspora, together with pavochon. Because the nation’s first Puerto Rican meals columnist, she cares deeply about documenting and preserving the island’s delicacies. 

Whereas roasted pigs marinated in oregano, sazón, and citrus are a vacation custom in Puerto Rico, the introduction of turkey to the desk is “positively North American, one of many few favorable issues that got here out of colonialism,” Illyanna wrote for Bon Appetit. 

Illyanna grew up consuming a model of pavochon that her Nana made. The fusion of the 2 dishes provides taste to the turkey – “there’s no such factor as bland in a Puerto Rican family” – and is admittedly just a little simpler in comparison with cooking a complete hog on a spit. Olive oil, lemon juice, oregano, adobo and sazón get rubbed on the within and the skin of the pores and skin, ensuring there’s deliciousness in each nook and cranny effectively earlier than the meat is sluggish roasted with direct flame. 

Should you’re new to Puerto Rican flavors, adobo and sazón are spice blends which can be typically used. Each fluctuate barely from household to household and model to model, however there are a couple of frequent staples. In adobo, look forward to finding a mix of garlic, black pepper, oregano, turmeric and cumin, whereas sazón contains coriander, cumin, achiote, oregano and pepper. Illyanna has her personal blends at Burlap & Barrel which can be out there on-line, and when you’re purchasing at your native grocery retailer, we advocate Goya blends. 

There are a couple of methods you’ll have to grasp for this recipe on the subject of spatchcocking and fireplace upkeep. We’ve acquired steering for each beneath, and Illyanna will stroll you thru the steps of easy methods to spatchcock, a strategy of eradicating the spine of an entire hen in order that it lays flat, leading to a juicier turkey. 

Our first tip? Should you’ve acquired kitchen shears, seize ‘em now, and you should definitely prep the night time earlier than you prepare dinner to provide the marinade time to infuse taste.

3.5 hours lively
12 hours passive
15.5 hours complete

One 4 to six pound (2 to three kg) turkey breast

Kitchen shears (elective) or a pointy chef’s knife
Ooni Pizza Oven
Ooni Infrared Thermometer
Meat thermometer (elective)

One 4 to six pound (2 to three kg) turkey breast, patted dry
¼ cup extra-virgin olive oil
1 lemon, quartered
3 tablespoons salt-free sazón
3 tablespoons salt-free adobo
1 tablespoon oregano (or sage, when you have it)
Salt, to style
1 massive yellow onion, halved
5 garlic cloves
2 celery stalks


Create and clear a big workspace to spatchcock the turkey. Place the turkey breast-side down in your reducing board with the spine going through towards you and seize your kitchen shears. 

Tip: Utilizing kitchen shears makes this activity much more manageable, however you can even use a pointy chef’s knife.

Place the tip of the shears or knife on the prime of 1 aspect of the backbone and lower or slice down the aspect of the spine. Lower by means of the ribs and down the backbone till you attain the tip of the turkey breast. Repeat the identical lower on the opposite aspect to launch the spine utterly. Take away the spine and the wishbone, a V-shaped bone on the prime of the breast. 

Slice by means of the middle till you’ve gone so far as you possibly can. Flip the turkey over so it’s breast aspect up, then press arduous on the breastbone to flatten the ribcage as a lot as you possibly can. You need it to put flat so that every one elements prepare dinner evenly. 

Illy tip: Press hella arduous. It doesn’t must be excellent.

Utilizing your fingers, gently separate the pores and skin from the breast meat, conserving the pores and skin linked to the meat however opening up a cavity between the pores and skin and meat. Rub the turkey throughout with olive oil and lemon juice (reserve the lemon skins). Repeat this course of along with your seasoning mixture of sazón, adobo, sage and salt. Ensure that to cowl each on prime of and beneath the pores and skin along with your marinade.

Let sit within the fridge in a single day.

The subsequent day, place the turkey breast on a sheet tray that may slot in your Ooni oven. Place the onion, garlic, lemon skins and celery stalks on the sheet tray, adopted by your turkey. Put aside whilst you convey your oven as much as 500°F (260°C), checking the temperature with an infrared thermometer. 

Roast your turkey breast, uncovered, till the crust will get golden brown. This could take between 10 to twenty minutes. Control it all through the prepare dinner.

The temperature of the oven will naturally lower as soon as you set the turkey in (even with out adjusting the wooden or fuel). If the temperature doesn’t drop as a lot as you’d like – shoot for 360 to 400°F (180 to 205°C) – merely take away the turkey from the oven, wrap it in foil and put it again within the oven.

Tip: Your oven will fluctuate in temperature over a protracted bake. Don’t fear about sustaining an precise temperature. If cooking with wooden, regulate the flames and temperature of your oven, including skinny items of hardwood and lumpwood charcoal to the gasoline tray all through the bake to take care of a temperature within the vary of  360 to 400°F (180 to 205°C). Lumpwood charcoal is a good base as it can hold a secure temperature longer than wooden.

Roast for 1 to 2 hours, or till a meat thermometer inserted into the thickest a part of the breasts registers 155 to 160°F (68 to 71°C).

Switch the turkey to a reducing board and let it relaxation for 20 to half-hour earlier than slicing. The temperature ought to enhance to 165°F (74°C) through the resting of the turkey.

Carve, serve and ¡buen provecho!


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