Indulge in the savory delights of peruvian turkey: a culinary journey to flavor town

Indulge in the tantalizing flavors of Peru with this authentic Peruvian turkey recipe. This delectable dish, known as “Pavo al Horno,” is a culinary masterpiece that will transport your taste buds to the heart of the Andes. So, gather your ingredients and prepare to embark on a culinary adventure that will leave an unforgettable impression.

Ingredients: A Peruvian Pantry Delight

• 1 (12-14 pound) whole turkey
• 1 cup aji amarillo paste (or 1/2 cup aji panca paste)
• 1 cup chicha de jora (or white wine)
• 1/2 cup soy sauce
• 1/4 cup vegetable oil
• 1/4 cup red wine vinegar
• 2 tablespoons ground cumin
• 2 tablespoons ground coriander
• 2 teaspoons dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon ground black pepper
• 1 teaspoon salt
• 1 onion, chopped
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 6 cloves garlic, minced
• 1 cup chicken broth

Preparation: The Magic Begins

1. Prepare the Turkey: Remove the turkey from the refrigerator and let it come to room temperature for about an hour. Preheat your oven to 350°F (175°C).
2. Create the Peruvian Marinade: In a large bowl, whisk together the aji amarillo paste, chicha de jora, soy sauce, vegetable oil, red wine vinegar, cumin, coriander, oregano, thyme, black pepper, and salt.
3. Marinate the Turkey: Place the turkey in the marinade and rub it all over to coat it evenly. Cover the bowl and refrigerate for at least 4 hours, or overnight.
4. Sauté the Vegetables: In a large skillet over medium heat, sauté the onion, bell peppers, and garlic until softened and slightly browned.
5. Stuff the Turkey: Remove the turkey from the marinade and discard the marinade. Place the sautéed vegetables inside the turkey cavity and tie the legs together with kitchen twine.

Roasting: A Symphony of Flavors

1. Roast the Turkey: Place the turkey in a roasting pan and add the chicken broth to the bottom of the pan. Roast the turkey for 3-4 hours, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
2. Baste Regularly: Every 30 minutes, baste the turkey with the pan juices to keep it moist and flavorful.

Resting and Carving: The Grand Finale

1. Rest the Turkey: Once the turkey is cooked, remove it from the oven and let it rest for 30 minutes before carving. This will allow the juices to redistribute, resulting in a more tender and juicy turkey.
2. Carve and Serve: Carve the turkey into slices and serve it with your favorite sides, such as mashed potatoes, sweet potato casserole, or a Peruvian salad.

Peruvian Turkey: A Cultural Delight

Beyond its tantalizing flavors, the Peruvian turkey recipe holds cultural significance in Peru. It is a staple dish during the Christmas and New Year holidays, bringing families and friends together to celebrate. The use of aji amarillo paste, chicha de jora, and other traditional Peruvian ingredients adds a unique and authentic touch to this dish.

Benefits of Peruvian Turkey

• Rich in Flavor: The combination of spices and marinade creates a flavorful and aromatic turkey that will impress your taste buds.
• Tender and Juicy: The resting period after roasting allows the juices to redistribute, resulting in a tender and juicy turkey.
• Healthy Choice: Turkey is a lean protein source, making it a healthier alternative to other holiday meals.

Tips for Success

• Use a fresh turkey for the best flavor and texture.
• Marinate the turkey for at least 4 hours to allow the flavors to penetrate.
• Baste the turkey regularly to keep it moist and flavorful.
• Rest the turkey before carving to allow the juices to redistribute.
• Serve the turkey with your favorite sides to complete the Peruvian culinary experience.

Variations

• Aji Panca Paste: If you can’t find aji amarillo paste, you can substitute it with aji panca paste for a slightly different flavor profile.
• Chicha Morada: Instead of chicha de jora, you can use chicha morada, a Peruvian purple corn drink, for a sweeter and more colorful marinade.
• Roasted Potatoes: Serve the turkey with roasted potatoes seasoned with Peruvian spices, such as cumin, coriander, and oregano, for an authentic Peruvian accompaniment.

Common Questions and Answers

1. What is the best way to cook a Peruvian turkey?
The best way to cook a Peruvian turkey is to marinate it overnight in a flavorful marinade and then roast it slowly in the oven, basting it regularly to keep it moist.
2. What is aji amarillo paste and where can I find it?
Aji amarillo paste is a Peruvian chili paste made from aji amarillo peppers. It is a staple ingredient in many Peruvian dishes and can be found in most Latin food stores or online.
3. Can I use a different type of turkey for this recipe?
Yes, you can use a different type of turkey for this recipe, such as a smaller turkey or a turkey breast. However, the cooking times may vary.
4. How do I know when the turkey is done?
The turkey is done when the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
5. What are some good side dishes to serve with Peruvian turkey?
Some good side dishes to serve with Peruvian turkey include mashed potatoes, sweet potato casserole, Peruvian salad, or roasted vegetables.