An Excellent Recipe to Follow to Make Scrumptious Pavochon

Every Thanksgiving is a time for the family to get together, give thanks, and share a grand meal. Pavochon is the centerpiece for a classic Thanksgiving dinner in Puerto Rico and this easy-to-follow recipe makes sure that all the iconic flavors come out just right!

A Thanksgiving fall arrangement The Ingredients Needed for This Meal

Pavochon can be served with cornbread and any classic sides. Achiote paste is crucial for bringing out the rich flavor and achieving the deep color of the turkey. Here are the necessary ingredients:

  • One 12lb turkey without the giblets and neck
  • One lemon halved
  • Three tablespoons of unsalted butter at room temperature
  • ¼ cup of extra-virgin olive oil
  • Three tablespoons of achiote paste
  • Two tablespoons of dry oregano
  • Two tablespoons of granulated garlic
  • One large onion halved
  • Five cloves of garlic
  • Two teaspoons of ground cumin
  • Two celery stalks
  • Salt and pepper

a Thanksgiving turkey

The Steps to Prepare Excellent Pavochon

To prepare Pavochon, we start by gently separating the skin from the flesh, starting at the neck. The outside of the turkey is rubbed with the cut sides of the lemon. It is then seasoned generously inside and out with salt and pepper. Butter is rubbed on the breast meat underneath the skin.

The next step is to mix the oil, achiote paste, cumin, granulated garlic, and oregano in a bowl until it forms a paste. An even layer of this paste is then spread on the turkey, and the legs are tied using bakable string. The seasoned turkey is left to rest at room temperature for two hours.

The oven is preheated to 450. The turkey is stuffed with onion, garlic, celery, and the reserved lemon. It is then placed on a wire rack inside the roasting pan and the pan is filled with 1½ cups of water. Bake the turkey for 25-30 minutes and rotate if the browning is uneven. Reduce the oven temperature to 350 and continue to bake for another hour and a half, basting the turkey with pan juices every 30 minutes. Let the turkey rest on the cutting board for 30 minutes before carving.

Several Restaurants Offer Their Regulars a Subscription Option

During 2020, due to the health events that have affected the whole world, many businesses, including the restaurant industry, took a hard hit. In an effort to maintain their businesses, several restaurants have reached out to their regular clients in a new model. With a subscription, people can receive chef-made dishes delivered to their homes on a regular basis!

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The Benefits of a Restaurant Subscription Plan

As a method of helping their businesses survive the difficulties that occurred during 2020, several restaurant owners contemplated offering subscriptions to their regular customers. This would provide regular income to the restaurants and minimize unnecessary spending as there would be a precise number of meals that need to be prepared. A couple of tech companies came out with online services that were specifically designed for this purpose.

Restaurant food displayed on a table People can sign up for provision boxes that would feature local produce and products made by the restaurant in question, such as pasta, jams, or complete meals. Chefs would be able to get direct feedback from the clients on the platform and send out prepared meals to their homes according to the subscription plan. Customers can subscribe for deliveries weekly, monthly, or other schedules depending on what the restaurant in question decides to offer. This creates convenience for people who miss the taste of the dishes from their favorite restaurants.

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Is This a Turning Point for the Restaurant Industry?

Although the idea was for subscriptions to be one of the ways of pulling the industry through this critical period, it might be a step towards revolutionizing it. It creates an opportunity for chefs who aren’t interested in working in a classic restaurant setting to continue practicing their craft in a different business model. Through the chat rooms that these new platforms offer, it’s possible to establish a more personal relationship with customers, which is something most chefs in traditional restaurants don’t get to experience.

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