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The Best Peruvian Christmas Turkey
by Giacomo Bocchio
recipe medium Peruvian

The Best Peruvian Christmas Turkey

A classic Peruvian criollo Christmas turkey featuring a brine soak followed by a deeply aromatic marinade of garlic, aji panca, orange juice, dark beer, pisco, and spices. Slow-roasted covered then uncovered for golden finish.

60m Prep
150m Cook
11h 30m Total
10 Servings
christmas turkey pavo navideño criollo aji panca brine holiday family feast pisco noche buena

Ingredients

Aromatic Stuffing
  • 2 medium Onion (clove-studded) (halved, studded with cloves)
  • 1 whole Orange (quartered)
  • 2 small Apple (quartered)
  • Fresh herbs (thyme, rosemary, sage) (for stuffing and bed)
Criollo Marinade
  • 140 g Garlic (peeled)
  • 150 g Aji panca paste
  • 30 g Dark beer
  • 20 g Pisco
  • 100 g Orange juice (fresh)
  • 10 g Cumin (ground)
  • 30 g Red wine
Turkey
  • 8 kg Whole turkey (brined 1hr per kg)

Steps

  1. 1
    Brine turkey in 10% salt solution (100g salt/liter) for 1 hour per kg (~8hrs for 8kg). Refrigerate.
    Tip: Do not add salt to the marinade — brine provides all seasoning.
    ~480 min
  2. 2
    Blend marinade: garlic, aji panca, pepper, paprika, cumin, wines, beer, pisco, mustard, orange juice.
    ~10 min
  3. 3
    Stuff cavity with clove-studded onions, orange, apple, herbs, and some marinade. Truss with twine.
    Tip: Stuffing equalizes cooking between breast and legs.
    ~15 min
  4. 4
    Place on aromatic bed (onion rounds + herbs) in tray. Coat with marinade. Cover tightly with foil.
    ~10 min
  5. 5
    Roast covered at 175°C for ~1.5hrs until 65-70°C internal. Remove foil, roast 30min more until golden.
    Tip: Dark beer and orange caramelize quickly when uncovered.
    ~120 min
  6. 6
    Rest turkey. Strain drippings, chill to defat, reheat jus. Carve and plate with herb bundles.
    Tip: Save the fat for sautéing potatoes.
    ~15 min

Nutrition (per serving)

520
Calories
58g
Protein
8g
Carbs
26g
Fat
1g
Fiber
Cultural Context
Christmas turkey is one of the most cherished centerpieces of the Peruvian holiday table, eaten on December 24th during Noche Buena. The tradition arrived through Aztec influence, where the bird was already festive before Spanish colonization. In Peru, the turkey gets a criollo character through aji panca, citrus, and pisco marinades.
Video thumbnail
Giacomo Bocchio
LES VOY A ENSEÑAR A PREPARAR EL MEJOR PAVO NAVIDEÑO ¦ GIACOMO BOCCHIO
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