Pavochón (Puerto Rican Roast Turkey)

Directions

1. Rinse the turkey (optional, but encouraged): In a large bowl or container, combine the turkey, juice of 2 limes, ¼ cup of kosher salt, and a splash of white vinegar. Add enough cold water to cover the turkey. Swirl the turkey around in the mixture to ensure it’s well rinsed. Empty the water and rinse with more cold water until the water runs clear. Remove the turkey, pat dry with paper towels, and be sure to disinfect your sink and surfaces.
2. Spatchcock the turkey: Using kitchen shears, cut along both sides of the backbone to remove it. Flatten the turkey by pressing down firmly on the breastbone.
3. Season the turkey: Season the turkey liberally with salt, pepper, and adobo.
4. Make the marinade: In a mortar & pestle or food processor, combine garlic, culantro (or cilantro), ají dulce peppers (or sweet peppers), oregano, 1 teaspoon kosher salt, black pepper, anatto oil, lime juice and zest, until a paste forms.
5. Prepare the turkey for roasting: Rub the turkey all over, and under the skin, with the marinade. Sprinkle the butter with adobo. Place 2 planks of butter under the skin of each breast and 2 planks under the skin of each thigh. Marinade overnight, preferably 24 hours, on the lower shelf of your refrigerator, uncovered.
6. Roast the turkey: Place the turkey on a sheet tray fitted with a wire rack. Pour the beer into the tray. Cover the breasts with aluminum foil and roast in a preheated 450°F oven for 30 minutes.
7. Finish roasting: Remove the foil and continue to roast for 30 to 45 minutes more, or until a meat thermometer inserted into the meatiest part of the thigh registers 160°F. The turkey will continue to rise in temperature after being taken out of the oven and end up at the perfect 165° mark.
8. Rest and serve: Loosely tent the turkey with aluminum foil and rest for at least 20 minutes before carving.