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Peruvian Turkey Recipe

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.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 12
Cuisine: Peruvian
Calories: 239
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

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.

Notes

  • 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!