Thanksgiving Pavochon...Puerto Rican style, using @Hellmann's Mayo making sure you get a perfectly crispy and golden brown turkey this Thanksgiving #HellmannsPartner Ingredients: 10-12pd. turkey, 3/4 cup Hellmann's Mayonnaise, 2 tbsp. salt, 12 garlic cloves, 1/2 yellow onion, juice of 2 limes, 1/4 cup sour orange juice, 2 tbsp. achiote paste, 2 tbsp. oregano, 2 tsp. cumin, 2 tsp. Sazon adobo For the cavity: cilantro, fresh thyme sprigs, parsley, onion, lemon wedges For the turkey seasoning: 2 tbsp. sazon completa Instructions: Add all your ingredients except the mayonnaise to a food processor and pulse until you get a nice smooth paste. Add your paste to a small bowl and fold in your mayonnaise. Dry your turkey inside and outside with paper towels. Season the inside & outside of your turkey aggressively with your sazon completa. Now rub your mayonnaise mixture all over your turkey including the cavity. Tie the turkey legs together with twine. Cover your turkey and let this marinate in the fridge for 3-4 hrs. minimum. Preheat your oven to 425 F. Stuff your cavity with the fresh herbs, onion and lemon wedges. Add your turkey to a roasting tray on a V shaped wire rack. Pour 1 cup of water into the pan. Roast your turkey for 30 min. until all the skin is golden brown. Turn half way through roasting if it's not cooking evenly. Drop the oven temperature to 350F. Then tent the turkey with aluminum foil & Continue roasting the turkey, basting every 30min. Add more water to the tray if it evaporates. Cook for another hour or until a thermometer inserted in the thickest part of the turkey reads 165F. Let your turkey rest for at least 30 min before carving. #puertorico #caribbean #recipes #hispanic #thanksgiving #turkey #friendsgiving #foodie #querico