Chef JR Royol cooks ‘Lechong Pabo’ for Thanksgiving!

4 days ago

Aired (November 23, 2025): Celebrate Thanksgiving with Chef JR Royol as he shows how to cook the well-loved Filipino-style Roasted Turkey, popularly known as ‘Lechong Pabo!'

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Transcript

00:00One of the things that we have here is

00:09is that they have a livestock.

00:12One of them is the turkey or pavo.

00:16And this is a secret that we have done in the restaurant

00:20and in the industry,

00:22to ensure that we have consistent food

00:25like roast chicken or roast beef,

00:28we do a process we call brining.

00:32So may dalawang klase ng brining.

00:34Isa is aasinan mo lang,

00:36ito yung dry brining.

00:38Second is wet brining.

00:40Bakit mo gugustuhin mag-brine?

00:42Although medyo extra step ito,

00:44hassle ng kaunti.

00:46Pero it will ensure na manunoot sa loob

00:49yung una-una timpla.

00:51Second is yung moisture doon sa karne.

00:55So hindi ito basta-basta magdadry

00:57unless of course ma-overcook mo siya.

00:59So that's what we are going to do.

01:01Mas maganda kung may weighing scale ka,

01:03pero pag mga ganito kasi kalaki yung volume

01:05na ginagamit natin,

01:07ang tinuturo ko sa mga kusinero ko

01:09is use their sense of taste.

01:11Syempre, di ba?

01:13Titimplahan natin tubig.

01:15So wet brining.

01:17Dalawang components yan,

01:19of course yung liquid and yung salt.

01:21Yun yung pinaka basic.

01:23What you want to achieve here

01:26is yung taste na matabang ng kaunti

01:29sa tubig alat.

01:31Yun lang yung tatandaan ninyo.

01:33Hindi dapat sakto yung timpla,

01:35dapat mas maalat ng kaunti.

01:37Kung gusto nyo nang may sugar,

01:39dapat ang timpla nyo dito,

01:40mas matamis ng kaunti.

01:42Bakit?

01:43Kasi pag inabsorb na yan

01:45nung ating meat,

01:46nung ating protein,

01:47dun na siya magpapantay.

01:49Make sure lang na huwag masyadong masyadong alat

01:52or matamis.

01:54This is also the part

01:56you can add in like

01:58garlic powder,

02:00paprika,

02:01peppercorn,

02:02coriander seeds.

02:03Yan yung mga usual na

02:05ina-add namin pag nagbabrine kami.

02:07You can apply this technique

02:09with any type of protein.

02:11Mapafish yan,

02:13uh,

02:14fowls,

02:15pork,

02:16beef,

02:17anything.

02:18Pwedeng-pwede.

02:19So, i-dissolve nyo lang

02:21yung asin

02:22sa inyong container.

02:26And then of course,

02:27you have to taste.

02:31So,

02:32at this point,

02:33sakto na yung timpla nya.

02:35Ito yung sinasabi natin

02:36na kailangan medyo mas mataas ng kaunti

02:38yung ilalagay nating

02:39salt level,

02:40salt level.

02:48And another rule that we follow is,

02:50syempre,

02:51habang mas mabigat

02:52or mas malaki yung tipak ng karning

02:54gagamitin ninyo,

02:55mas matagal dapat yung brining process.

02:57You're going after a chemical reaction

03:00na usually takes time.

03:03Pag mga isdang malinipis lang yan,

03:0515 minutes,

03:06pwede na.

03:07Pero pag mga gantong kalaki,

03:09dapat talaga,

03:10paglalaanan mo ng oras.

03:13Ilulubog lang natin

03:14yung ating pabo.

03:15Pinaka-importante rin po dito is to ensure

03:21na yung meat ninyo is fully submerged.

03:25Make sure po na huwag itong iiwan sa mainit na kondisyon.

03:31Pag mga gantong kalaki,

03:32might as well i-dip nyo ito,

03:34ilubog ninyo sa cooler

03:36na may konting yelo

03:38o kung meron kayong mga walk-in sa hotels

03:40o restaurants na pinagdatrabauhan nyo,

03:42yun yung perfect spot.

03:436 to 12 hours.

03:45After nyan,

03:46pwede na natin lechonin.

04:00So ito, it's been like more than 12 hours

04:04na nakabrine yung ating turkey

04:07at ito nakaset up na rin tayo nung ating paglilechonan.

04:09So we have here yung usual na ginagawa natin.

04:12So pag gagawa kayo ng inyong makeshift lechonan,

04:15mas mapapadali kung meron kayong gantong very simple hack.

04:19So yun yung pinipi na ating lata.

04:21Diyan nyo ipapatong yung ating kawayan

04:25or bakal depende sa kung anong meron sa inyo

04:28and then mas madali nyo siyang maipipihit.

04:30Yung uling natin nangangalit na rin.

04:33So mamaya is spread na lang natin yan.

04:36But first,

04:37atin ang ituhog yung ating turkey.

04:44At this point,

04:45dahil nga ginamitan natin

04:47ng wet brining technique,

04:49eh hindi na natin ito kailangang

04:51i-season or anything sa loob.

04:53Siguro pinakadagdag lang natin dito

04:55is yung parang stuffing lang sa loob,

04:57yung pandan natin,

04:58tsaka tanglag.

05:00Meron din tayong bawang.

05:02So based dun sa itsura ng ating turkey

05:12and of course yung internal temperature niya,

05:14eh sinasabi nila,

05:15dito na siya.

05:16Pwede na magserve.

05:17So based dun sa itsura ng ating turkey

05:18and of course yung internal temperature niya,

05:19eh sinasabi nila, dito na siya.

05:20Pwede na magserve.

05:21Pwede na magserve.

05:22So based dun sa itsura ng ating turkey

05:26and of course yung internal temperature niya,

05:28eh sinasabi nila, dito na siya.

05:32Pwede na magserve.

05:33Ang tanong,

05:46malambot kaya?

05:49May potential ah.

06:03May potential ah.

06:21May potential ah.

Chef JR Royol cooks ‘Lechong Pabo’ for Thanksgiving! | Farm to Table

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