Peruvian Turkey Recipe – Friendsgiving Food Ideas

As a food enthusiast, I’m always on the lookout for dishes that excite my palate and bring stories to the table. One such dish that has captured my heart (and taste buds) is Peruvian turkey. 

Imagine walking into a room filled with warm, inviting aromas of spices mingling with citrus—the kind of scent that wraps around you like a culinary hug. This dish pairs effortlessly with all sorts of sides, but for my gatherings, I love enjoying it with a refreshing salad or roasted veggies.

Peruvian turkey is a flavorful alternative to traditional fares, making any gathering feel like a celebration. With its mix of spices, zesty citrus, and the richness of a perfectly cooked turkey, it’s a meal that shouts joy. 

Let me take you through my journey of making this delightful dish, step by step.

What is Peruvian Turkey?

Peruvian turkey draws on the vibrant flavors typical of Peruvian cuisine. It combines spices, fresh citrus, and a love for cooking to create a dish that’s perfect for feasts. 

I stumbled upon this recipe while exploring the rich culinary history of Peru. The aroma of spices like smoked paprika and cumin paired with citrus was enough to entice anyone.

The Ingredients

Creating the perfect Peruvian turkey starts with gathering fresh, flavorful ingredients. Here’s what you’ll need:

• 1 whole turkey (12-16 pounds)
• ¼ cup extra virgin olive oil
• 1 stick unsalted butter
• 1 tbsp smooth Dijon mustard
• ¼ cup tamari (for deeper, umami flavor)
• 3 tbsp smoked paprika
• 3 tbsp dried Mexican oregano
• ¼ cup ground cumin
• ¼ cup Peruvian yellow chili paste
• ¼ cup smoky red pepper paste
• Juice of 2 oranges
• Juice of 2 limes
• 6 garlic cloves, chopped roughly
• 1 red onion, quartered
• 1 crisp apple, cut into wedges
• 1 bunch fresh cilantro, chopped
• 1 tbsp sea salt and freshly cracked black pepper
• 1 cup low-sodium chicken stock
• 1 cup dry white wine
• 1 tbsp honey
• 2 sprigs fresh thyme

These ingredients combine to create a depth of flavor that makes each bite memorable.

How to Make Peruvian Turkey

Before diving into the details, let’s set the stage. Preparing a Peruvian turkey involves marinating and roasting. It’s a true labor of love that fills your kitchen with wonderful smells. Let’s get into it, starting with the crucial steps!

Step-by-Step Directions

Step 1: Prepare the Marinade

Start by making the marinade. In a bowl, combine the olive oil, Dijon mustard, tamari, smoked paprika, Mexican oregano, cumin, yellow chili paste, red pepper paste, orange juice, lime juice, garlic, salt, and black pepper. 

Stir until fully combined. This marinade is where the magic begins.

Step 2: Marinate the Turkey

Take your turkey and gently loosen the skin. This step is key to infusing the flavors. Use your hands (or a spoon, if you’re feeling fancy) to slather the marinade underneath the skin and all over the bird. 

Let it rest for at least 4 hours, preferably overnight in the refrigerator. This deep marination is essential for flavor.

Step 3: Prepare for Roasting

Preheat your oven to 325°F (160°C). Grab a roasting pan and place the marinated turkey inside. Scatter the quartered onions, apple wedges, and fresh thyme around the bird. 

Sprinkle everything with a touch of sea salt. The fruits and onions will create a beautiful aroma as they roast.

Step 4: Add the Liquids

Pour the chicken stock and white wine around the turkey. This will keep the bird moist, adding to the rich flavors as it cooks. However, avoid pouring it directly on top of the turkey to maintain the marinade on the skin.

Step 5: Roast the Turkey

Cover the turkey loosely with foil to prevent over-browning. Roast in your preheated oven for about 3-4 hours, or until the internal temperature reaches 165°F (74°C). Remove the foil in the last hour to allow the skin to crisp up. You’ll want to baste the turkey occasionally with the pan juices. This will ensure every part of the bird is succulent and delicious.

Step 6: Rest and Serve

Once done, take the turkey out of the oven and let it rest for at least 20 minutes before carving. This step ensures that the juices redistribute throughout the meat. Carve it up and serve on a platter, garnished with fresh cilantro for a pop of color.

Notes – Tips for Perfection

Here are some helpful tips to make your Peruvian turkey the best it can be:

• Marinate Overnight: For maximum flavor, let your turkey marinate overnight.
• Use Fresh Ingredients: Fresh herbs and spices make a significant difference in flavor.
• Check Temperature: Utilize a meat thermometer to ensure doneness.
• Baste Regularly: Basting will keep your turkey moist and flavorful.
• Save the Drippings: The drippings make for a wonderful sauce or gravy!

Storage Tips

If you have leftovers (if you’re lucky), store them properly. Place the turkey in an airtight container. It can be kept in the refrigerator for up to 4 days. 

If you want to save some for later, you can freeze it for up to three months. Just make sure to thaw it in the refrigerator before reheating.

Serving Suggestions

Here are some delightful side dishes that work wonderfully with Peruvian turkey:

1. Quinoa Salad: A fresh mix of quinoa, cucumbers, and a squeeze of lime adds a refreshing touch.
2. Roasted Vegetables: Carrots, sweet potatoes, and bell peppers roasted with a dash of salt and pepper bring sweetness and color to the plate.
3. Black Bean Salad: Bursting with flavors from lime and cilantro, this dish complements the turkey beautifully.
4. Sweet Potatoes: Baked or mashed, their sweetness pairs fabulously with the savory turkey.
5. Corn Pudding: A creamy corn pudding can add a comforting, homey touch to your meal.

What Other Substitutes Can I Use in Peruvian Turkey?

Sometimes, you might need to switch things up. Here are some substitutes you can consider:

• Chicken: If turkey isn’t available, a whole chicken can work excellently. Adjust cooking time accordingly.
• Vegetable broth: Use vegetable broth instead of chicken stock for a vegetarian-friendly version.
• Paprika: If you don’t have smoked paprika, regular paprika will do in a pinch, though it won’t have the same depth.
• Fresh herbs: If you can’t find fresh cilantro, parsley can be a good alternative for garnish.
• Lime juice: If you’re out of limes, lemon juice can stand in! It’ll still bring that necessary acidity.

Conclusion

Making Peruvian turkey has become more than just a recipe for me. It’s a celebration of flavors steeped in rich culinary tradition. Each time I prepare it, I’m reminded of how the right ingredients, combined with a pinch of love, can transform a simple dish into something truly memorable. 

Whether for a festive occasion or a family dinner, this dish brings people together around the table, creating connections through shared flavors. So, roll up your sleeves and embark on this culinary adventure—your taste buds will thank you!

You’ll also like the following recipes!

• Turkey Larb Copycat Recipe
• How to Make Turkey Keema
• Best Turkey Burrito Recipe

Print Recipe

Peruvian Turkey Recipe – Friendsgiving Food Ideas

Author: Iris Miller Cuisine: Peruvian Courses: Lunch & Dinner

Difficulty: Intermediate Prep Time 30 mins Cook Time 3 hrs Total Time 3 hrs 30 mins

Servings: 12 Calories: 240 kcal

Best Season: Suitable throughout the year

Description

As a food enthusiast, I'm always on the lookout for dishes that excite my palate and bring stories to the table. One such dish that has captured my heart (and taste buds) is Peruvian turkey. 

Imagine walking into a room filled with warm, inviting aromas of spices mingling with citrus—the kind of scent that wraps around you like a culinary hug. This dish pairs effortlessly with all sorts of sides, but for my gatherings, I love enjoying it with a refreshing salad or roasted veggies.

Ingredients

Servings

• 1 whole turkey (12-16 pounds)

• ¹⁄₄ cup extra virgin olive oil

• 1 stick unsalted butter

• 1 tbsp smooth Dijon mustard

• ¹⁄₄ cup tamari (for a deeper, umami-rich soy sauce)

• 3 tbsp smoked paprika

• 3 tbsp dried Mexican oregano

• ¹⁄₄ cup ground cumin

• ¹⁄₄ cup Peruvian yellow chili paste

• ¹⁄₄ cup smoky red pepper paste

• 2 of Juice oranges

• 2 of Juice limes

• 6 garlic cloves, chopped roughly

• 1 red onion, quartered

• 1 crisp apple, cut into wedges

• 1 bunch fresh cilantro, chopped

• 1 tbsp sea salt and freshly cracked black pepper

• 1 cup low-sodium chicken stock

• 1 cup dry white wine

• 1 tbsp honey

• 2 sprigs fresh thyme

Instructions

Step 1: Prepare the Marinade

1. Start by making the marinade. In a bowl, combine the olive oil, Dijon mustard, tamari, smoked paprika, Mexican oregano, cumin, yellow chili paste, red pepper paste, orange juice, lime juice, garlic, salt, and black pepper. 

   Stir until fully combined. This marinade is where the magic begins.

Step 2: Marinate the Turkey

1. Take your turkey and gently loosen the skin. This step is key to infusing the flavors. Use your hands (or a spoon, if you're feeling fancy) to slather the marinade underneath the skin and all over the bird. 

   Let it rest for at least 4 hours, preferably overnight in the refrigerator. This deep marination is essential for flavor.

Step 3: Prepare for Roasting

1. Preheat your oven to 325°F (160°C). Grab a roasting pan and place the marinated turkey inside. Scatter the quartered onions, apple wedges, and fresh thyme around the bird. 

   Sprinkle everything with a touch of sea salt. The fruits and onions will create a beautiful aroma as they roast.

Step 4: Add the Liquids

1. Pour the chicken stock and white wine around the turkey. This will keep the bird moist, adding to the rich flavors as it cooks. However, avoid pouring it directly on top of the turkey to maintain the marinade on the skin.

Step 5: Roast the Turkey

1. Cover the turkey loosely with foil to prevent over-browning. Roast in your preheated oven for about 3-4 hours, or until the internal temperature reaches 165°F (74°C). Remove the foil in the last hour to allow the skin to crisp up. You’ll want to baste the turkey occasionally with the pan juices. This will ensure every part of the bird is succulent and delicious.

Step 6: Rest and Serve

1. Once done, take the turkey out of the oven and let it rest for at least 20 minutes before carving. This step ensures that the juices redistribute throughout the meat. Carve it up and serve on a platter, garnished with fresh cilantro for a pop of color.

Nutrition Facts

Servings 12

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Amount Per Serving

Calories 239kcal

% Daily Value *

Total Fat 19.2g30%

Saturated Fat 5.3g27%

Trans Fat 0.1g

Cholesterol 43mg15%

Sodium 489mg21%

Total Carbohydrate 8g3%

Dietary Fiber 2g8%

Sugars 4g

Protein 10g20%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Marinate Overnight: For maximum flavor, let your turkey marinate overnight.
• Use Fresh Ingredients: Fresh herbs and spices make a significant difference in flavor.
• Check Temperature: Utilize a meat thermometer to ensure doneness.
• Baste Regularly: Basting will keep your turkey moist and flavorful.
• Save the Drippings: The drippings make for a wonderful sauce or gravy!

Keywords: peruvian turkey recipe