Chef Santiago Vargas

Mikasa AVL

Peruvian Baked Turkey with Rosemary, Thyme, Oregano and cumin from Spicewalla

Description

• Peruvian Cuisine makes the holidays extra special in this South American destination, offering familiar comfort foods with unexpected twists. Chef Santiago is  sharing this recipe with you to feel how he celebrates Thanksgiving with his family in the USA, this recipe reminds them of their Holidays traditions in Peru.

Yield & Time

• 10 Servings
• 16 hrs prep
• 3 hrs cook
• 19 hrs Total

Ingredients

Brine

• 1 Turkey from 9 to 11 lbs.
• 1 Water to cover the turkey
• 1 cup kosher salt
• 2 Spicewalla bay leaves
• 4 crushed fresh garlic

Marinade

• 1 Tbs of honey
• 3 Tbs soy sauce
• 2 Tbs Spicewalla granulated garlic
• 2 Tbs Aji panca paste (at amazon)
• 1 Juice or orange juice
• 3 cup of white wine
• 2 Tbs Lime juice
• 2 Tbs yellow Mustard
• 1 Tbs Spicewalla mexican Oregano
• 1 Tbs Spicewalla Rosemary Cut
• 1 Tbs Spicewalla Thyme
• 4 tbsp Salt, 
• 1/2 tbsp Spicewalla white pepper
• 1/4 tsp Spicewalla cumin powder 
• 1 Apple
• 8 oz Salted Butter

Preparation:

1. Mix water and salt in cool water in a large, clean stockpot until completely dissolved. Place the whole turkey in the brine until completely submerged, add the bay leaves and fresh garlic. Cover and refrigerate overnight, up to 12 hrs.
2. Then wash, dry, and it is ready to be smeared with the following marinade mix: honey, soy sauce, ground garlic, aji panca paste, orange juice, 1 cup of white wine, lime juice, yellow mustard, oregano, rosemary, thyme, kosher salt, cumin and, white pepper. Marinade about 4hr. Add the apple inside the turkey.
3. Once all the flavors are on all sides, place the turkey in the oven over 325 F for approx 3hrs. Brush the turkey with melted butter every 30 minutes for the entire duration of cooking and add white wine if you need it, to have the juice to make gravy.