Pavo Relleno al Horno (Oven-Stuffed Turkey) is a festive dish widely enjoyed across Latin American and Caribbean cultures, especially during holidays like Christmas.
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The stuffing varies from region to region, often featuring a delicious mix of ground meats, chorizo, bacon, fruits, nuts, and aromatic spices.
This Pavo Relleno al Horno is a Mexican-inspired holiday recipe that's easy to make, full of flavor, and perfect for festive gatherings.
The turkey is rubbed with seasoned butter and stuffed with a savory mix of sautéed vegetables, apples, prunes, and walnuts, then roasted until golden and crispy.
Served with rich homemade gravy, this dish brings all the comforting, traditional flavors of Mexican Christmas and Thanksgiving celebrations to your table.
Give it a try - it's the perfect centerpiece for your next holiday feast!
Ingredients You'll Need
Note: See the recipe card for quantities.
- Turkey: Completely thawed, washed inside and out, dried, and seasoned both under and over the skin for maximum flavor and juiciness.
- Butter: Blended with garlic salt, onion, and black pepper; spread under the skin and brushed on top before and during baking to keep the meat moist and achieve a golden, crispy finish.
- Garlic, Onion, and Herbs: Used to season both the butter and the giblets, enhancing the overall flavor of the dish.
- Giblets: Simmered with onion, garlic, and herbs for about an hour, then finely chopped and mixed into the stuffing for a rich, traditional flavor.
- Onion and Celery: Sautéed in melted butter to form the aromatic base of the stuffing, providing sweetness and a subtle crunch.
- Rosemary and Thyme: Added while sautéing to infuse the stuffing with a fragrant, savory aroma that perfectly complements the turkey.
- Green Apple and Prunes: Stirred into the stuffing to balance the savory flavors with a touch of sweetness and tartness, typical of Latin holiday recipes.
- Walnuts: Added for a pleasant crunch and a nutty contrast to the buttery, tender texture of the stuffing.
- Bread Cubes: Use two-day-old dry bread, making sure to add it gradually with the broth to create a moist-but not soggy-stuffing that holds its shape beautifully.
- Chicken Broth: Softens the bread and binds the ingredients together while enhancing flavor and keeping the stuffing tender.
- Salt and Pepper: Adjusted throughout the recipe-for the butter, stuffing, and gravy-to maintain balanced seasoning in every bite.
- Flour and Turkey Fat: Combined to form a smooth roux for the gravy, incorporating roasted drippings and broth for rich depth.
How to Make Pavo Relleno al Horno
Note: Full instructions are provided in the recipe card below.
1. Prepare the Turkey: Thaw completely, rinse, and pat dry. Mix softened butter with garlic salt, onion powder, black pepper, and salt. Gently loosen the skin and spread the butter mixture under and over it. Let rest for up to 1 hour while preparing the stuffing.
2. Cook the Giblets: Simmer giblets with garlic, onion, bay leaf, and thyme for about 1 hour, adding the liver during the last 10 minutes. Chop finely and set aside.
3. Make the Stuffing: Melt butter, sauté onion and celery until soft. Add rosemary, thyme, apple, and prunes; cook until fragrant. Stir in chopped giblets and walnuts. Gradually mix in dry bread cubes with broth until moist but not soggy. Adjust seasoning.
4. Stuff and Roast: Lightly stuff the neck and main cavity without packing tightly. Tie legs, place on a rack, and brush with melted butter. Roast at 350 °F (175 °C) for about 20 minutes per ½ kg / 1 lb (stuffed) or 15-17 minutes (unstuffed). Baste every 20-30 minutes. Loosely cover the breast with foil once browned. Cook until the thigh reaches 170-175 °F (77-80 °C). Rest 20-30 minutes before carving.
5. Bake Extra Stuffing: Place leftover stuffing in a buttered baking dish and bake during the last 30 minutes of roasting.
6. Make the Gravy: Remove excess fat from the pan and reserve 2 tbsp. Deglaze with broth, strain, and set aside. In a saucepan, heat the reserved fat, whisk in the flour, and cook for 1-2 minutes. Gradually add broth or drippings, whisking until smooth and thickened. Season to taste.
Hint: Make sure to season generously with salt and pepper all over the skin after brushing with melted butter for a flavorful, crispy, and perfectly browned turkey.
Storage, Make Ahead, & Freezing
Storage: Keep leftover turkey and stuffing in separate airtight containers in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through.
Make Ahead: You can prepare the stuffing and seasoned butter 1 day in advance. Store covered in the refrigerator; bring to room temperature before using.
Freezing: Not recommended - this dish is best enjoyed fresh for the best flavor and texture.
Camila's Tips & Variations
- Remove excess fat: After roasting, pour the pan juices into a container and refrigerate briefly so the fat rises and solidifies. Once firm, reserve about 2 tablespoons to make the roux-the base that thickens the gravy.
- Save the flavorful bits: Set the roasting pan over medium heat, add a splash of chicken broth, and scrape up the browned bits stuck to the bottom. These add rich, roasted flavor to your gravy.
- Whisk constantly: When combining the reserved fat and flour, whisk continuously to prevent lumps and create a smooth, velvety texture.
- Stuffing texture: Add broth gradually until the mixture is moist but not soggy; it should hold together when lightly pressed.
- Even browning: When about one-third of the baking time remains, cut the string around the legs so the inside can brown evenly. If the breast begins to darken too much, cover it loosely with aluminum foil and continue roasting.
- Resting time: Always let the turkey rest before carving to allow the juices to redistribute and keep the meat tender.
- Serving idea: Serve with homemade gravy, cranberry sauce, and roasted vegetables for a complete holiday meal.
Frequently Asked Questions
Why is my turkey dry?
It may have overcooked. Always use a meat thermometer-remove the turkey when the thigh reaches 170-175°F (77-80°C) and let it rest 20-30 minutes before carving to retain moisture.
How do I keep the skin from burning?
If the breast browns too quickly, cover it loosely with aluminum foil during the last third of baking. This prevents over-browning while the inside finishes cooking.
How do I know the turkey is done without cutting into it?
Insert a meat thermometer into the thickest part of the thigh (without touching the bone). It should read 170-175°F (77-80°C) for perfect doneness.
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Recipe
Pavo Relleno al Horno
Equipment
- Roasting pan with rack
- Kitchen twine
- Carving knife and fork
Ingredients
For the Turkey
- 1 whole turkey 12-14 lb (5½-6⅓ kg), completely thawed , neck and giblets removed and reserved for gravy
- 113 g butter , softened
- 1 tablespoon garlic salt such as Lawry's
- 1 teaspoon granulated onion
- 1 teaspoon black or white pepper
- 113 g melted butter , for basting during baking
For Cooking the Giblets
- 1 garlic clove , peeled and smashed
- 1 small yellow onion , cut into quarters
- 1 bay leaf
- 1 sprig thyme
- Water , enough to cover
For the Stuffing
- 150 g unsalted butter
- 1 medium onion , chopped
- 3 celery stalks , chopped
- 1 tablespoon fresh rosemary
- 1 tablespoon fresh sage
- 1 tablespoon fresh thyme
- 2 cups green apple , diced
- 1 cup prunes , chopped
- 1 cup walnuts , chopped
- Cooked turkey giblets , finely chopped
- 400-500 g dry bread cubes (2-day-old bread, diced)
- 2½ -3 cup chicken broth
- sea or kosher salt and black pepper , to taste
For the Gravy
- 2 tablespoon turkey fat (or butter)
- 2 tablespoon all-purpose flour
- 1½ cups chicken broth or turkey drippings
- sea or kosher salt , to taste
- black pepper , kosher salt, to taste
Instructions
Prepare the Turkey
- Thaw the turkey completely in the refrigerator (about 6 hours per ½ kg / 1 lb - 3 days for a 12-14 lb turkey). Rinse inside and out with cold water and pat dry with paper towels.
- Mix 113g softened unsalted butter with garlic salt, granulated onion, and black pepper. Carefully loosen the skin over the breast and legs, spreading the butter mixture under the skin and over the entire turkey. Let the turkey sit at room temperature for no more than 1 hour while preparing the stuffing.
Cook the Giblets
- In a small pot, simmer the giblets with 1 garlic clove, onion, 1 bay leaf, and 1 sprig thyme for about 1 hour, until tender. Add the liver during the last 5-10 minutes. Remove, finely chop, and reserve for the stuffing.
Make the Stuffing
- Melt 150 g butter in a large skillet. Sauté onion until translucent; add celery, rosemary, sage, and thyme. Cook for a few minutes more. Add green apple and chopped prunes; cook until fragrant. Stir in chopped giblets and walnuts; season with salt and pepper.
- Add dry bread cubes gradually, alternating with chicken broth, until the stuffing is moist but not soggy. Taste and adjust seasoning.
Stuff and Roast
- Stuff the neck cavity lightly, fold the skin flap, and tuck the wings under the bird. Stuff the main cavity loosely (don't overpack - it will expand). Tie the legs together with kitchen twine and place the turkey breast-side up on a roasting pan with a rack.
- Brush the surface generously with melted butter, and season with a bit more salt and pepper. (Any extra stuffing should be transferred to a greased baking dish, covered with foil, and baked separately during the last 30 minutes of the turkey's roasting time.)
- Bake in a preheated oven at 325°F (165°C) for about 20 minutes per ½ kg / 1 lb for a stuffed turkey, or 15-17 minutes per ½ kg / 1 lb if unstuffed. Baste every 20-30 minutes with the pan juices to keep it moist.
- When about one-third of the cooking time remains, cut the string between the legs to help the inside brown evenly.
- Lightly cover the breast with foil to prevent over-browning and continue baking until the thigh temperature reaches 170-175 °F (77-80 °C). Let the turkey rest 20-30 minutes before carving to retain its juices.
Bake Extra Stuffing
- Meanwhile, while the turkey rests, place the leftover stuffing in the oven and bake for 30 to 45 minutes, until fully heated through and the top is lightly golden and crisp.
Make the Gravy
- Skim off excess fat from the roasting pan and reserve 2 tbsp. Place the roasting pan over medium heat, add a splash of chicken broth, and scrape up browned bits. Strain into a saucepan.
- In another pan, heat the reserved 2 tablespoon fat, whisk in 2 tablespoon flour, and cook 1-2 minutes to form a roux.
- Gradually add 1½ cups broth or turkey juices, whisking until smooth and thickened. Season with salt and pepper to taste.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
