Pavochon (Puerto Rican Thanksgiving Turkey) - cooking recipe

Ingredients

12 lbs turkey
adobo seasoning (Rule of Thumb, For every pound of Turkey, use 1 teaspoon of Adobo)
1/2 teaspoon pepper
3 -4 garlic cloves, crushed
1 teaspoon oregano
vegetable oil

Preparation

The Day Before Cooking:.
Sprinkle your turkey with Adobo, inside and out and all around.
Mix together the crushed garlic, pepper, and oregano and rub all over the turkey, so it will acquire a really good taste. Place the turkey in the refrigerator until cooking. DO NOT stuff the turkey yet.
The day you are going to cook the turkey: Start by turning the oven on to 325\u00b0.
If using stuffing, stuff the turkey (not the mouth) with your stuffing.
Place the turkey on a foil lined baking dish.
Coat the turkey with vegetable oil or if you prefer, it can be butter.
Cover the whole turkey with aluminum foil and put it in the heated oven.
Baste the turkey from to time with the juices in the pan.
Cook the turkey as follows: If your turkey is 4 to 6 pounds, cook for about 3 to 3 3/4 hours. If your turkey is 6 to 8 pounds, cook for about 3 3/4 to 4 1/2 hours. If your turkey is 8 to 12 pounds, cook for about 4 to 5 hours. These times are approximately because everyone has a different picky oven, and I know how picky they can be. Check the turkey to see if it's done according to the time table. It might need a little more time, so leave it 15 minutes more if you think it is not done. Extras
When you are thawing the turkey in the refrigerator, place it in the warmer part of the refrigerator. To thaw it even faster, submerge the whole turkey with wrapping under cold water. DO NOT take the wrapping off. You want to retain the flavor. A big turkey will take approximately 2 days to thaw out in the refrigerator.