From the Andes, a Festive Centerpiece: Peruvian Garlic-Roasted Turkey (Pavo al Ajo)
Details
This Peruvian-style roasted turkey is a flavor explosion, perfect for holiday feasts or any special occasion that calls for a showstopper. A rich, savory marinade featuring heaps of garlic, Peruvian aj í peppers, and savory spices penetrates the meat, ensuring every bite is succulent and packed with flavor, all while the skin gets irresistibly crispy.
Ingredients
*For the Turkey and Marinade
Instructions
Prepare the Garlic Marinade
In a blender or a large bowl, combine the minced garlic, ají panca paste, ají amarillo paste, soy sauce, vinegar, pisco (or wine), oregano, cumin, salt, pepper, and oil. Blend until you have a smooth, thick paste. Taste and adjust the seasoning if necessary.
Marinate the Turkey
Pat the turkey dry inside and out with paper towels. Carefully separate the skin from the breast and thigh meat. Rub a generous amount of the garlic marinade all over the turkey, making sure to get it under the skin and inside the cavity. Place the turkey in a large roasting pan, cover, and let it marinate in the refrigerator for at least 4 hours, or preferably overnight.
Prepare for Roasting
Preheat your oven to 325°F (165°C). Stuff the turkey's cavity with the quartered onions, halved oranges, carrot, and celery. This will add aromatic steam and moisture as it cooks. Tie the legs together with kitchen twine.
Roast the Turkey
Place the turkey in the preheated oven. A general guideline for roasting time is about 15-20 minutes per pound. Baste the turkey with the pan juices every 30-40 minutes to keep it moist and help the skin to brown beautifully. If the breast starts to get too dark, you can cover it loosely with a piece of aluminum foil.
Check for Doneness and Rest
The turkey is done when an instant-read thermometer inserted into the thickest part of the thigh (without touching the bone) registers 165-170°F (74°C). Carefully remove the turkey from the oven, transfer it to a cutting board, and let it rest for at least 20-30 minutes before carving. This allows the juices to redistribute, ensuring a moist turkey.
Serve
Carve the turkey and serve it warm. You can strain the pan drippings to create a delicious gravy to serve alongside.
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