Pavo a la Dominicana

Every year, as Christmas approaches, my family gears up for the most cherished tradition: preparing Pavo a la Dominicana. Growing up in a Dominican household, I can still remember the rich aromas wafting through the kitchen, inviting everyone to gather around. This dish isn’t just a meal; it’s a celebration of togetherness and culture. I remember my grandmother’s hands carefully seasoning the turkey, ensuring every inch was infused with love and flavor. The sound of laughter mixed with the clanking of pots set the stage for a feast that would bring us all together, sharing stories and creating memories. Making Pavo a la Dominicana is a labor of love that requires patience and the sharing of family secrets passed down through generations. As we gather around the table, the turkey is the centerpiece, glistening golden-brown, promising a delicious bite. For us, this dish signifies the heart of our holiday celebrations, and I can’t wait for you to experience it too!

Key Ingredients for Pavo a la Dominicana

Each ingredient in Pavo a la Dominicana plays a crucial role in creating a memorable meal. This dish embodies the essence of Dominican cooking, where fresh, bold flavors come together to create something extraordinary. The key players include a whole turkey, fresh vegetables, and aromatic herbs that not only enhance taste but also make the cooking process enjoyable.

• 1 small red onion, chopped – Adds sweetness and depth of flavor.
• 6 cloves garlic – Provides a robust aroma and rich taste.
• ¼ cup capers – Introduces a briny flavor that complements the turkey.
• 3 tablespoons salt – Essential for seasoning and enhancing flavors.
• 1 bunch parsley – Fresh herbs brighten the dish.
• Juice of 1 lime – Adds a zesty tang that balances the richness of the turkey.
• ¼ cubanela (cubanella pepper), chopped – Brings sweetness and a mild kick.
• ½ tablespoon fresh black pepper – Adds warmth and a little heat.
• 1 whole turkey, about 9 lb, thawed – The star of the dish, providing a hearty meal.
• 1 tablespoon olive oil – Helps in cooking and adds a touch of richness.
• 1 teaspoon chopped cilantro – Enhances freshness.
• ½ teaspoon mashed garlic – Packs an extra punch of garlic flavor.
• 1 pinch oregano (dry, ground) – Adds an earthy note.
• 1 teaspoon salt – Helps to season the dish properly.
• 1½ cups guandules (pigeon peas), boiled or canned, drained – Adds a texture and nutritional boost.
• 2 cups rice – A staple that brings the dish together.
• 1 tablespoon of browning – For color and depth of flavor.
• ⅓ cup salted butter, at room temperature, divided – Contributes to moisture and richness.

Preparation Steps for Pavo a la Dominicana

Preparing Pavo a la Dominicana is an exciting journey that involves several steps. Each stage adds its own flavor and contributes to the overall experience. Let’s dive into the preparation process and create a mouthwatering turkey that becomes the centerpiece of your celebration.

1. Start by mixing the seasoning for the turkey. In a food processor, combine the chopped red onion, garlic cloves, capers, salt, parsley, lime juice, cubanela pepper, and black pepper. Blend until you achieve a coarse paste that is aromatic and flavorful. This mixture is essential for infusing the turkey with flavor.
2. Next, carefully work your hand between the skin and the turkey meat, being cautious not to pierce through the skin. This technique allows you to create space for the seasoning to be distributed under the skin. It’s a little messy, but that’s part of the fun!
3. Using a sharp knife, carve four small holes into each side of the breast meat, ensuring not to pierce the skin. Stuff these holes with the seasoning mixture you just prepared. This step is crucial for ensuring every bite is packed with flavor.
4. Rub the remaining seasoning mixture under the turkey skin and inside the cavity. This thorough seasoning will result in a beautifully flavored turkey.
5. Once seasoned, place the turkey in a lidded container or cover it with aluminum foil. Refrigerate for 24 to 36 hours. This marinating process allows the flavors to penetrate deeply into the meat, enhancing the taste.
6. Before roasting, remember to take the turkey out of the fridge a couple of hours prior to cooking, allowing it to reach room temperature. While the turkey is resting, let’s prepare the stuffing.
7. In a ½ gallon iron pot, heat the olive oil over medium heat. Add the chopped cilantro, remaining garlic, cubanela pepper, oregano, and salt. Cook and stir for about a minute until fragrant.
8. Add the guandules and stir well to combine. Once heated through, pour in 1¼ cups of water and bring to a boil.
9. Stir in the rice and simmer over medium heat. Be sure to stir regularly and remove any rice that sticks to the bottom. When all the water has evaporated, set aside half of the rice to stuff the turkey. Cover the remaining rice tightly and let it simmer over low heat.
10. Allow the rice to cook for about 20 minutes, periodically moving it around for even cooking. Once done, the rice should be firm but tender. If needed, cover and simmer for an additional 5 minutes.
11. While the rice continues to cook, preheat your oven to 325 ºF (160 ºC). Spread ¾ of the butter under the turkey skin, stuffing the holes with a bit of butter as well.
12. Stuff the turkey with the partially cooked rice. Place the turkey onto a baking tray fitted with a wire rack, ensuring it’s elevated for proper roasting.
13. Pull the skin over the turkey, tying the legs with twine to keep everything secure. Tie the wings tightly against the skin, wrapping twine around to keep them in place.
14. Paint the turkey skin with the browning for color and flavor.
15. Roast the turkey in the preheated oven for 2½ hours. Every half hour, brush the exposed skin with the remaining butter. If any area starts to brown too quickly, cover with aluminum foil.
16. After 2½ hours, test the turkey breast with a meat thermometer – it should reach 165 ºF (74 ºC) when it hits the bone. Test inside the leg as well. If it hasn’t reached the temperature, cook for another 20 minutes and check again.
17. Once cooked, remove the turkey from the oven and cover the pan with a clean tea towel. Allow it to rest for 20 minutes before serving. This rest period is important for keeping the turkey moist and tender.
18. When ready to serve, mix the stuffing with the reserved rice, heating it until steaming, and stuff again, allowing some rice to remain visible for presentation.

Pro Tips and Tweaks

Creating the perfect Pavo a la Dominicana is all about fine-tuning your technique. Here are some essential tips to ensure your turkey turns out spectacular:

• Storage: Leftover turkey can be stored in an airtight container in the fridge for up to 3 days.
• Freezing: If you have leftovers, consider freezing portions of the turkey. It’s great for meals later on.
• Pairing: Serve Pavo a la Dominicana with traditional sides like rice and beans, or a fresh salad for a balanced meal.
• Experiment with Stuffing: You can add different ingredients to your stuffing, like nuts or dried fruits, for a unique twist.
• Marinating Time: The longer you let the turkey marinate, the more flavorful it becomes. Consider marinating for 36 hours.
• Check the Oven Temperature: Every oven is different; use an oven thermometer to ensure accurate cooking temperatures.

What Complements This Pavo a la Dominicana

• Side Dishes: Pair your turkey with classic Dominican sides such as rice with pigeon peas or a simple green salad to balance flavors.
• Occasions: This dish is perfect for festive occasions like Christmas dinners, family reunions, or any celebratory gathering.
• Storage Tips: Store any leftovers in an airtight container in the refrigerator to enjoy within a few days.
• Seasonal Pairings: Enjoy this dish during the holiday season when fresh ingredients are bountiful, making it even more delicious.

FAQ

Conclusion

Pavo a la Dominicana is more than just a dish; it’s a gateway to experiencing the rich culture and traditions of the Dominican Republic. The combination of spices and the method of preparation creates a succulent turkey that your family will love. I encourage you to try this recipe during your next family gathering. You won’t just be serving a meal; you’ll be sharing a celebration!

Pavo a la Dominicana

The ultimate comfort food! Pavo a la Dominicana is a flavorful Dominican turkey roasted to perfection. With aromatic spices and fresh ingredients, this dish creates an unforgettable dining experience. Perfect for holiday feasts!

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 2 hours hrs 30 minutes mins

Total Time 3 hours hrs 30 minutes mins

Course Dinner

Cuisine Dominican

Servings 8 servings

Calories 400 kcal

Equipment

• Roasting tray
• Meat thermometer
• Oven mitts

Ingredients

  

• 1 small red onion chopped
• 6 cloves garlic
• ¼ cup capers
• 3 tablespoons salt
• 1 bunch parsley
• Juice of 1 lime (or lemon)
• ¼ cubanela (cubanella pepper) chopped
• ½ tablespoon pepper (freshly-cracked, or ground)
• 1 whole turkey About 9 lb unbrined turkey, thawed
• 1 tablespoon olive oil
• 1 teaspoon cilantro chopped
• ½ teaspoon mashed garlic
• 1 cubanela (cubanella pepper) chopped
• 1 pinch oregano (dry, ground)
• 1 teaspoon salt
• 1½ cups guandules (pigeon peas) boiled or canned (drained)
• 2 cups rice
• 1 tablespoon browning
• ⅓ cup salted butter at room temperature, divided

Instructions

 

• Start by mixing the seasoning for the turkey. In a food processor, combine the chopped red onion, garlic cloves, capers, salt, parsley, lime juice, cubanela pepper, and black pepper. Blend until you achieve a coarse paste that is aromatic and flavorful. This mixture is essential for infusing the turkey with flavor.
• Next, carefully work your hand between the skin and the turkey meat, being cautious not to pierce through the skin. This technique allows you to create space for the seasoning to be distributed under the skin. It’s a little messy, but that’s part of the fun!
• Using a sharp knife, carve four small holes into each side of the breast meat, ensuring not to pierce the skin. Stuff these holes with the seasoning mixture you just prepared. This step is crucial for ensuring every bite is packed with flavor.
• Rub the remaining seasoning mixture under the turkey skin and inside the cavity. This thorough seasoning will result in a beautifully flavored turkey.
• Once seasoned, place the turkey in a lidded container or cover it with aluminum foil. Refrigerate for 24 to 36 hours. This marinating process allows the flavors to penetrate deeply into the meat, enhancing the taste.
• Before roasting, remember to take the turkey out of the fridge a couple of hours prior to cooking, allowing it to reach room temperature. While the turkey is resting, let’s prepare the stuffing.
• In a ½ gallon iron pot, heat the olive oil over medium heat. Add the chopped cilantro, remaining garlic, cubanela pepper, oregano, and salt. Cook and stir for about a minute until fragrant.
• Add the guandules and stir well to combine. Once heated through, pour in 1¼ cups of water and bring to a boil.
• Stir in the rice and simmer over medium heat. Be sure to stir regularly and remove any rice that sticks to the bottom. When all the water has evaporated, set aside half of the rice to stuff the turkey. Cover the remaining rice tightly and let it simmer over low heat.
• Allow the rice to cook for about 20 minutes, periodically moving it around for even cooking. Once done, the rice should be firm but tender. If needed, cover and simmer for an additional 5 minutes.
• While the rice continues to cook, preheat your oven to 325 ºF (160 ºC). Spread ¾ of the butter under the turkey skin, stuffing the holes with a bit of butter as well.
• Stuff the turkey with the partially cooked rice. Place the turkey onto a baking tray fitted with a wire rack, ensuring it’s elevated for proper roasting.
• Pull the skin over the turkey, tying the legs with twine to keep everything secure. Tie the wings tightly against the skin, wrapping twine around to keep them in place.
• Paint the turkey skin with the browning for color and flavor.
• Roast the turkey in the preheated oven for 2½ hours. Every half hour, brush the exposed skin with the remaining butter. If any area starts to brown too quickly, cover with aluminum foil.
• After 2½ hours, test the turkey breast with a meat thermometer - it should reach 165 ºF (74 ºC) when it hits the bone. Test inside the leg as well. If it hasn’t reached the temperature, cook for another 20 minutes and check again.
• Once cooked, remove the turkey from the oven and cover the pan with a clean tea towel. Allow it to rest for 20 minutes before serving. This rest period is important for keeping the turkey moist and tender.
• When ready to serve, mix the stuffing with the reserved rice, heating it until steaming, and stuff again, allowing some rice to remain visible for presentation.

Notes

• For easy cleaning: Line the bottom pan with aluminum foil.
• Stuffing: You don't need to stuff the turkey with moro de guandules, but it really soaks up those flavors.
• Browning: Using browning gives the turkey a nice color.

Keyword Dominican turkey recipe, holiday turkey, Pavo a la Dominicana, traditional turkey recipe

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Meet Bella Banks

I’m the one who makes sure we’re having fun while we work. I love the communal aspect of cooking seven friends in a kitchen can be chaotic, but it’s the best kind of chaos! I cook everything alongside the girls, and I’m often the one setting the table and making sure the “vibe” is right for our photos. I believe that any recipe, no matter how simple or complex, is a celebration.