Pavochón

Ingredients

• Chicken broth - 1 cup
• Lime juice - 1/4 cup
• Orange juice - 1 cup
• Olive oil - 1/4 cup
• Black pepper - 1 tablespoon
• Salt - 1 tablespoon
• Paprika - 1 tablespoon
• Ground cumin - 1 tablespoon
• Dried oregano - 1 tablespoon
• Onion powder - 1 tablespoon
• Garlic powder - 1 tablespoon
• Sazón seasoning - 2 packets
• Adobo seasoning - 2 tablespoons
• Whole turkey - 12 pounds

Instructions

1. Preheat the oven to 325°F (165°C).
2. Rinse the turkey and pat it dry with paper towels.
3. In a small bowl, combine the adobo seasoning, sazón seasoning, garlic powder, onion powder, dried oregano, ground cumin, paprika, salt, and black pepper to make the spice rub.
4. Rub the spice mixture all over the turkey, including under the skin and inside the cavity.
5. In a separate bowl, whisk together the olive oil, orange juice, lime juice, and chicken broth.
6. Pour the marinade over the turkey, making sure to coat it evenly.
7. Cover the turkey with aluminum foil and let it marinate in the refrigerator for at least 4 hours, or overnight for best results.
8. Remove the turkey from the refrigerator and let it come to room temperature for about 30 minutes.
9. Place the turkey on a rack in a roasting pan, breast side up.
10. Roast the turkey in the preheated oven for about 4 hours, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
11. Baste the turkey with the pan juices every 30 minutes to keep it moist.
12. Once cooked, remove the turkey from the oven and let it rest for 20-30 minutes before carving.
13. Serve the pavochón with your favorite side dishes and enjoy!