| Prep: 1 hr 30 mins | Cook: 2 hrs | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 600 | 20g | 7g | 52g |
| sugars | fibre | protein | salt |
| 12g | 10g | 48g | 1.2g |
Why I Love Peruvian Cajamarquina Turkey
Stepping outside my Midwestern comfort zone, the Cajamarquina Turkey is an enchanting dance of exotic flavors from the heart of Peru, brimming with traditional spices and roots found in the grand Peruvian kitchens. This dish serves as an exciting venture into Latin America’s gastronomy, showcasing the deepened flavors and complexity of ingredients that intrigue me as a farm-to-table chef.
Stretching the Culinary Horizons
Embracing recipes like the Cajamarquina Turkey is part of my undying commitment to broaden our taste palettes. My Nebraska swings to corn casseroles and beef stews are delightful, but sometimes it’s refreshing to step off the beaten path and explore the aromatic and taste spectrums from different cultures. With the Cajamarquina Turkey, we indulge in a delightful mingling of cumin, oregano, paprika, and aji pane paste – elements not usually found in your regular Thanksgiving turkey.
Heritage and Inspiration
Renowned for his sublime incorporation of Peruvian cuisine, Gaston Acurio played an inspirational role in this recipe. To add that burst of flavor captive within the Cajamarquina region, we use a mix of beer and soy sauce that has its roots around the world but has found a home in Peru’s robust cooking culture.
This recipe doesn’t just make you feel like you’re at a Peruvian feast but, in essence, makes you a part of Peru’s vibrant culinary narrative. It captures the soul of the region, employing some of its most cherished ingredients – aji peppers, black beer, and grounded peanuts to achieve that rich, delightful gravy and crispy turkey skin.
A Delightful Array of Companion Dishes
The Cajamarquina Turkey is quite a versatile centerpiece for any table. With its boldly distinct flavor palette, it works gorgeously alongside a serving of Peruvian-style quinoa salad or a creamy potato dish. For a memorable dining experience, consider following it up with a dish of traditional Leche Asada for dessert.
The uniquely Peruvian blend of flavors in the Cajamarquina Turkey is a delightful treat for anyone looking to try their hand at a diverse range of globetrotting cuisine. As for me, whipping it up in the kitchen is not just about creating a dish; it’s stepping into Latin American culture, speckled with its spices and passion.
What You’ll Need
- 1 whole turkey (12-15 lbs.)
- 10 cloves of garlic
- 2 medium red onions
- 1 tablespoon of cumin
- 1 tablespoon of dried oregano
- 1 tablespoon of paprika
- 2 tablespoons of aji panca paste
- 1/2 cup of soy sauce
- 1/2 cup of white vinegar
- 1 cup of beer
- 1 bunch of fresh cilantro
- 1 cup of black beer
- 3 tablespoons of vegetable oil
- Salt and pepper to taste
- 2 cups of chicken broth
- 2 loaves of French bread
- 1/2 cup of milk
- 3 yellow aji peppers
- 2 red bell peppers
- 1/2 cup of grounded peanuts
- 3 boiled eggs
- 1/2 cup of black olives
- 6 cooked potatoes
- 6 cooked carrots
- 3 boiled eggs
- 1/4 cup of chopped parsley
Method
Step One
Start by preparing the marinade. Combine the garlic, onions, cumin, dried oregano, paprika, aji panca paste, soy sauce, white vinegar, and half a cup of beer in a blender. Blend until smooth.
Step Two
Season the turkey with salt and pepper, then rub the marinade all over the turkey. Be sure to get inside the cavities. Leave the turkey in the refrigerator to marinade for at least 12-24 hours. The longer, the better.
Step Three
Preheat the oven to 325°F (165°C). Place the marinated turkey in a roasting pan, and pour 2 cups of chicken broth into the bottom of the pan.
Step Four
Cover the turkey loosely with foil and roast in the preheated oven for 2.5 to 3 hours, or until the internal temperature of the thickest part of the thigh measures 165°F on an instant-read thermometer.
Step Five
While the turkey is roasting, prepare the stuffing by cutting the French bread into small pieces and soaking it in milk.
Step Six
In a large skillet, saute the yellow aji peppers and red bell peppers in vegetable oil until soft. Take off the heat and stir in the soaked bread pieces, ground peanuts, three chopped boiled eggs, and black olives.
Step Seven
Once the turkey is ready, remove from the oven and allow to rest for about 20 minutes before carving. During this time, you can cook your potatoes and carrots until tender. Meanwhile, heat the remaining beer and a bunch of cilantro in a pan and reduce for a nice sauce.
Step Eight
Carve the turkey and serve with the stuffing, cooked potatoes, carrots, boiled eggs, and the reduced beer and cilantro sauce. Sprinkle with a handful of chopped parsley for garnish and enjoy your Cajamarquina Turkey.
