For lack of a better name, that's what I call it. A friend from Puerto Rico showed me how to make this one time but I don't have an exact recipe to list, so just wing it. Prepare a whole raw turkey by washing and patting dry. Slice up some green bell peppers and onions, set aside, then in a bowl mix about 3/4 part Adobo, 1/4 part garlic powder, and a little ground black pepper. Add some water to the mixture to make a paste. You'll need about  1-1/2 cups of this paste. Now poke some holes (more of a slice really) in 6 to 8 places all around the turkey.. This will not end up a slicing turkey so don't worry about the holes. This will end up a rip and tear with a fork turkey. Rub the paste inside each of the holes you made, then stuff sliced peppers and onions inside each hole. It's OK if they are sticking out some. Also rub all cavities with paste and stuff with peppers and onions. Rub the entire outside of the turkey with the paste, retaining maybe 1/4 cup. Select a large lidded pan or roaster large enough for the turkey and fill the pan 1/4 full with water. Mix in one small can of tomato paste, the remaining Adobo/garlic paste, and any peppers or onions you may have left over. Place the turkey in the pan breast side down and fill with enough additional water to entirely cover the bird. Put on the lid and bake in the oven until done. You may want to start the bird out breast side up and then flip over half way through cooking. That's what I do. This is usually served over white rice with the peppers and onions and juice. The leftover turkey meat also makes excellent hot sandwishes with melted swiss cheese. Certainly different than the traditional Thanksgiving type turkey we are used to, but a nice change from the ordinary and a unique Latin flavor.