Roast Peruvian Turkey Recipe

Turkey: The main protein, a whole bird, perfect for roasting.

Olive oil: Adds moisture and helps the skin crisp up.

Lime juice: Provides a fresh, tangy flavor that complements the spices.

Garlic: Adds a robust, aromatic depth to the marinade.

Aji amarillo paste: A Peruvian yellow chili paste that brings a unique flavor and mild heat.

Ground cumin: Adds a warm, earthy flavor to the turkey.

Smoked paprika: Imparts a smoky, slightly sweet flavor.

Salt: Enhances the overall flavor of the turkey.

Black pepper: Adds a hint of spice and balances the other flavors.

To ensure your turkey stays juicy and flavorful, consider dry-brining it the night before. Rub the salt and spice mixture all over the turkey, including under the skin and inside the cavity, then let it sit uncovered in the refrigerator. This allows the seasonings to penetrate the meat more deeply, resulting in a more flavorful and moist roast.

• turkey - Substitute with chicken: Chicken can be used as a smaller alternative, adjusting cooking times accordingly.

• olive oil - Substitute with avocado oil: Avocado oil has a similar smoke point and neutral flavor.

• lime juice - Substitute with lemon juice: Lemon juice provides a similar acidity and citrus flavor.

• garlic - Substitute with shallots: Shallots offer a milder, sweeter flavor that complements the dish.

• aji amarillo paste - Substitute with chipotle paste: Chipotle paste provides a smoky heat, though slightly different in flavor.

• ground cumin - Substitute with ground coriander: Ground coriander offers a warm, citrusy flavor that can mimic cumin's earthiness.

• smoked paprika - Substitute with regular paprika: Regular paprika can be used, though it lacks the smoky flavor; add a touch of liquid smoke if available.

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with a depth of umami flavor.

• black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor profile.

• Allow the turkey to cool completely before storing. This helps to prevent bacterial growth and ensures the meat retains its moisture.
• Carve the turkey into smaller pieces. This makes it easier to store and reheat later. Separate the breast meat, thighs, drumsticks, and wings.
• Place the carved turkey into airtight containers or heavy-duty freezer bags. Make sure to remove as much air as possible to prevent freezer burn.
• Label each container or bag with the date and contents. This helps you keep track of how long the turkey has been stored.
• Store the turkey in the refrigerator if you plan to eat it within 3-4 days. For longer storage, place it in the freezer where it can last up to 3 months.
• When ready to reheat, thaw the turkey in the refrigerator overnight. This ensures even thawing and maintains the quality of the meat.
• Reheat the turkey in the oven at 325°F (165°C) until it reaches an internal temperature of 165°F (74°C). Cover with foil to keep it moist.
• For a quick meal, use the leftover turkey in soups, salads, or sandwiches. The flavors from the Peruvian spices will add a delightful twist to your dishes.

• Oven Method:

  1. Preheat your oven to 325°F (165°C).
  2. Place the leftover turkey in an oven-safe dish. Add a splash of chicken broth or water to keep it moist.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Heat for about 20-30 minutes, or until the turkey reaches an internal temperature of 165°F (74°C).

• Stovetop Method:

  1. Slice the turkey into smaller pieces for even reheating.
  2. Heat a skillet over medium heat and add a bit of olive oil or butter.
  3. Add the turkey slices and a splash of chicken broth.
  4. Cover and heat for about 5-10 minutes, stirring occasionally, until the turkey is warmed through.

• Microwave Method:

  1. Place the turkey slices on a microwave-safe plate.
  2. Add a damp paper towel over the turkey to retain moisture.
  3. Microwave on medium power for 2-3 minutes, checking and stirring halfway through.
  4. Continue microwaving in 30-second intervals until the turkey is heated evenly.

• Sous Vide Method:

  1. Place the turkey slices in a vacuum-sealed bag or a zip-lock bag using the water displacement method.
  2. Set your sous vide machine to 140°F (60°C).
  3. Submerge the bag in the water bath and heat for about 45 minutes to 1 hour.
  4. Remove from the bag and serve immediately.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the turkey slices in the air fryer basket in a single layer.
  3. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating.
  4. Check to ensure the turkey is heated through and serve.

• Oven: Essential for roasting the turkey to perfection at a consistent temperature.

• Roasting pan: Holds the turkey and collects the juices for basting.

• Mixing bowl: Used to combine the olive oil, lime juice, minced garlic, aji amarillo paste, cumin, paprika, salt, and black pepper.

• Basting brush: Helps in applying the marinade mixture evenly over the turkey, including under the skin and inside the cavity.

• Meat thermometer: Ensures the turkey is cooked to the correct internal temperature of 165°F (74°C).

• Carving knife: Used for slicing the turkey once it has rested.

• Cutting board: Provides a stable surface for carving the turkey.

• Aluminum foil: Can be used to tent the turkey if it starts to brown too quickly.

• Tongs: Useful for handling the turkey and turning it if necessary.

• Measuring cups: Ensures accurate measurement of the olive oil and lime juice.

• Measuring spoons: Ensures accurate measurement of the garlic, aji amarillo paste, cumin, paprika, salt, and black pepper.

• Paper towels: Used to pat the turkey dry before applying the marinade.

Prepare the marinade ahead: Mix the olive oil, lime juice, and spices the night before to save time on the day of cooking.

Use a roasting bag: A roasting bag can help the turkey cook faster and stay moist, reducing the need for frequent basting.

Pre-chop ingredients: Mince the garlic and measure out the aji amarillo paste and spices in advance.

Preheat the oven: Ensure the oven is at the right temperature before placing the turkey inside to avoid delays.

Rest the turkey: Letting the turkey rest covered in foil can save time on cleanup and ensure even juices.