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A metal tray with roasted Peruvian Christmas turkey, herb and citrus garnish, and a print napkin.

Roasted Peruvian Turkey

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Tamara Andersen
A moist and flavorful roasted turkey with citrus, herbs, and Peruvian chile pastes... You'll love this Peruvian spin on roasted turkey!
5 from 4 votes

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Prep Time 30 minutes
Cook Time 3 hours
Resting Time 15 minutes
Total Time 3 hours 45 minutes
Course Main Dishes
Cuisine American, Peruvian
Servings 12 servings
Calories 240 kcal

Equipment

Ingredients
  

  • 1 whole turkey - 12-16 pounds (see Ingredients Notes in post)
  • ¼ cup ají amarillo paste
  • ¼ cup ají panca paste
  • ¼ cup ground cumin
  • 3 tbsp smoked paprika
  • 3 tablespoons Mexican oregano
  • ¼ cup olive oil
  • 2 oranges - juiced*
  • 2 limes - juiced*
  • 6 cloves garlic - cut in a few pieces
  • ¼ cup soy sauce
  • 1 tablespoon dijon mustard - smooth not grainy
  • 1 tablespoon sea salt and fresh ground pepper
  • 1 stick butter
  • 1 apple - cut in wedges
  • 1 bunch cilantro
  • 1 red onion - cut in wedges
  • 1 cup chicken broth
  • 1 cup white wine

Instructions

  • IMPORTANT NOTE: Start with your turkey at close to room temperature and completely thawed. Remove from the refrigerator 1 hour before roasting.
  • Preheat oven to 450°. You will reduce it to 325° when the turkey goes in the oven. Pat the turkey dry if it's been in plastic. Add ají amarillo paste through salt and pepper to a food processor or blender. Blend/process until smooth. The mixture should be quite thick.
  • Gently lift the skin as you can, and smear the marinade both below and above the skin... all over the turkey. Place bits of butter on the turkey (especially breast). See photo in post for reference.
  • Fill the cavity with herbs, onion wedges, and apple wedges. Add 1 cup of broth, and 1 cup of white wine. Tuck the wings under, and cover with foil. Place on the rack.
  • Place the turkey in the oven, and reduce to 325°. Roast covered for 1 hour. Remove the foil, and baste.
  • Continue roasting until the breast reaches 160°, and the thigh reaches 170°. Avoid the bone when checking with an instant read thermometer. Tent with foil, and rest 15-30 minutes before carving.

Notes

* You will want 1/3 to 1/2 cup of citrus juice total.
Macros are impossible to determine. Google wants calories. I'm including 4 ounces of turkey with skin (because do we avoid it?).

Nutrition

Calories: 240kcal | Protein: 30g

NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com