Adobo Rub for Roast Turkey - Adobo Para Pavo Asado
Here is a basic Adobo Rub for Roast Turkey, using the signature Puerto Rican blend of seasonings, vinegar and oil. Just weigh the Big Bird, and multiply the following ingredients by the total pounds. Then allow the magic of an overnight marinade to turn this into a Tropical Roasted main event. See how we use this recipe when making Pavochón.

Ingredients: For each pound of turkey:
1 pinch of salt
1 small whole black pepper
1 small clove of garlic
1/8 teaspoon dry powdered oregano
1 pinch of cumin
1 teaspoon oil
1/2 teaspoon vinegar
1 pinch of ground bijol, for coloring (optional)

Method:
a) - Using a mortar and pestle, crush up the garlic, and then pepper. Add the rest of the ingredients and blend very well. Test the salt content by using the tip of your finger. Adjust to your satisfaction.

b) - Rub this adobo all over the turkey, including the inside cavity.

c) - Do NOT puncture the skin. Remember, the turkey meat gives the juices, and the skin contains the fat. So keep the skin as intact as possible, to help moisturize the turkey meat.

d) - Refrigerate overnight, and take it out with about an hour's anticipation before roasting. This will warm up the chill factor to room temperature.

e) - I've heard of the variation that adds Sazón packets to the adobo rub, to give the turkey color. I add some Bijol (ground annato seeds)to the mix.