Name: Dominican Thanksgiving Turkey (Pavo al Horno)
Prep time: 30 min
Cook time: 270 min
Total time: 780 min
Ingredients: 1 turkey; 1 yellow onion (peeled and roughly chopped); 1 head garlic (peeled); ¼ cup sofrito; 4 oranges (juiced); 2 lime (juiced); 1 tbsp adobo; 1 tsp sazón; 1 tsp thyme; 1 tsp oregano; 1 tsp cumin; ½ tsp salt; ½ tsp black pepper; 1 stick butter (sliced into small cubes); ½ tsp adobo (for sprinkling); ½ tsp sazón (for sprinkling)

Thanksgiving dinner with my Dominican family means a juicy, flavorful Latin style turkey will be at the center of the table, of course next to a crispy skin pernil, ensalada de papa, and ensalada de coditos. Pavo al horno, also known as pavo asado or pavochón, is a Latin style Thanksgiving turkey that has so much more flavor than regular American turkey.

The name pavochón comes from blending the words pavo (turkey) and lechón (roast pork), because the turkey is seasoned just like a lechón, giving it that bold, flavorful kick we love.

Roasted Dominican turkey with crispy skin, seasoned to perfection for holiday celebrations.

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How to clean and prep a turkey

To clean and prep a turkey, start by defrosting it in the fridge about three days before cooking. Remove it from its packaging and take out the bag with the giblets from the cavity. Cut the bottom side where the legs are tied together so the cavity is fully open, and trim any extra skin or fat.

Place the turkey in a large bowl and add fresh lime juice and a splash of vinegar. Use the limes to rub the entire turkey, making sure to remove any debris or residue. Pour out the liquid, then rinse the turkey with fresh water to remove any remaining bits, and drain thoroughly. At this point the turkey is clean and ready for marinating.

Juicy roasted turkey prepared for Dominican Thanksgiving celebration.

What you’ll need to prep the marinade

Onion and garlic. A yellow or Spanish onion and a whole head of garlic
Oranges and limes. If you can find naranja agria, or sour orange, use 4 of those instead!
Sofrito. This is what builds flavor in the marinade with fresh herbs and veggies.
Seasonings. Adobo, sazón, thyme, oregano, cumin, salt and black pepper.
Butter. Keeps the turkey juicy and flavorful.

To marinate the turkey, use your hands to gently separate the skin from the breast and the rest of the bird so the marinade can get all the way in. Pour the marinade all over the outside of the skin, then slide it under the skin and into the cavity to make sure every part of the turkey is coated. Tuck pieces of butter under the skin, inside the cavity, and in between the wings and thighs so it melts during cooking and keeps the turkey juicy and flavorful.

Preparing Latin Style Thanksgiving Turkey Marinating

Marinate the turkey overnight

Marinating the turkey overnight is key to getting the best flavor. Seriously, don’t mess up Thanksgiving dinner by serving a rushed turkey.

Make sure to rub the seasoning under the skin, especially around the breasts, so it really soaks in. Letting it rest gives the spices and citrus time to work their magic, making the meat super juicy and full of flavor.

Cooking the turkey covered is key

The whole stereotype of turkey being dry doesn’t stand when it comes to Dominican turkey. And covering the turkey with foil is what helps it stay juicy because it traps in all the moisture as it cooks.

It keeps the meat tender and prevents it from drying out, and then taking the foil off for the last 30 minutes lets the skin crisp up and turn golden. This gives you that perfect balance of juicy meat and crispy skin.