The Puerto Rican Thanksgiving turkey seasoned in the style of roast pork is pavochon.
Pavochon combines pavo, the Spanish word for turkey, with lechón, meaning roast suckling pig. The preparation applies the flavors and seasoning tradition associated with Puerto Rican roast pork to turkey, making it especially suited to a Thanksgiving meal while retaining a distinctly Puerto Rican identity. It may also be stuffed with mofongo, a seasoned preparation of mashed fried green plantains.
The dish reflects how Thanksgiving foods have been adapted in Puerto Rico rather than simply copied from mainland American menus. Turkey remains the centerpiece, but it can appear alongside arroz con gandules or arroz con maíz, pasteles, batata, coquito, and other Puerto Rican favorites.
Pernil is the roast-pork dish that supplies the comparison, not the turkey dish itself. Mofongo is a plantain-based food that may be used as stuffing, while pasteles are wrapped masa-based parcels. The spelling pavochón also appears, but “pavochon” is the same canonical dish name used in the quiz.