Peruvian & World Recipes

Roasted Turkey (Peruvian Style)

Roasted Turkey (Peruvian Style)
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Roasted Turkey (Peruvian Style)

Course: Main DishesCuisine: Peruvian

Indulge in our Peruvian-style Roasted Turkey, a 10-12 pound masterpiece brined with aromatic wonders, kosher salt, and sugar for succulence. Adorned with zesty lime, garlic, Aji Panca, and Ají mirasol pastes, it's a symphony of flavors enhanced by soy sauce, red wine vinegar, oregano, and cumin. Roasted to perfection with fresh herbs, bay leaves, and vegetables, this turkey is a celebration of Peruvian spices and traditional techniques, offering a feast for the senses that embodies the artistry of Peruvian cuisine.

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Ingredients

  • Brine Ingredients:

  • 1 whole turkey

  • Aromatic options: rosemary, bay leaf, peppercorns, cloves, juniper berries, allspice berries, orange peels, lemon peels, etc.

  • 1 gallon cold water

  • 1 cup kosher salt

  • 1/2 cup granulated sugar or brown sugar

  • Ingredients:

  • One 10-12 pound turkey

  • 3 Tbsp kosher salt

  • 1/4 cup fresh lime juice

  • 10 garlic cloves

  • 1/4 cup Aji Panca or red pepper paste

  • 3 Tbsp Ají mirasol paste or yellow pepper paste

  • 1/3 cup soy sauce

  • 1/2 cup red wine vinegar

  • 1 tsp dried oregano

  • 1 Tbsp ground cumin

  • 1/4 olive oil

  • 1 lime, halved

  • 3 fresh sage leaves

  • 3 fresh thyme sprigs

  • 2 bay leaves

  • 2 carrots peeled and chopped

  • 2 celery stalks, chopped

  • 1 medium onion, chopped

Directions

  • Brine Directions:
  • Combine salt, sugar, aromatics, and 1/2 gallon (8 cups) of water in a large pot and place over medium-high heat.
  • Bring to a boil, lower heat, and simmer for 5 minutes, stirring to dissolve salt and sugar.
  • Remove from heat and allow cooling.
  • Stir in an additional 1/2 gallon of cold water (or water and ice) and cool completely.
  • Pour brine into a container just large enough to hold the turkey comfortably. (A 4- or 5-gallon vessel should be good for a 10- to 12-pound turkey.)
  • Add turkey; add a little more water or ice to submerge it if necessary.
  • Place a heavy plate over the poultry if it floats.
  • Chill overnight.
  • Remove the bird from the brine, discard the brine, and roast as directed.
  • Roasting Turkey Directions:
  • Rinse and pat dry with paper towels inside and out.
  • When dry, rub the turkey inside out with salt and lime juice, carefully lifting the skin and rubbing underneath.
  • In a blender, place the garlic, Aji Panca paste, Aji Mirasol paste, soy sauce, vinegar, oregano, cumin, and olive oil then mix for 30 seconds.
  • Rub the mix into the turkey, inside and out.
  • Stuff the turkey with the lime halves, sage, thyme, and bay leaves.
  • Tuck wings under and tie legs with kitchen string.
  • Marinate in the refrigerator for 24 hours.
  • Preheat the oven to 350 degrees.
  • In a large, heavy roasting pan, place the chopped carrots, celery, and onions.
  • Place the marinated turkey breast side up for 1 hour. Then cover the turkey with aluminum foil and roast for an additional hour.
  • Uncover the turkey and roast for another 30-45 minutes or until a thermometer is inserted and registers 165 degrees.
  • When the turkey is done, remove it from the oven and place it on a platter.
  • Cover with aluminum foil and let it rest for about 15-20 minutes before carving.

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