There is no doubt that the protagonist at the dinner table Christmas it’s the turkey. During the year-end festivities, it is one of the best-selling meats to the point of setting up fairs where users will only find turkeys. The unique flavor of this animal has allowed different cuisines such as the Peruvian to create clever recipes.
It is for this reason that, in order to have a wide variety of options, we have compiled five recipes shared by Peruvian cooks, who show new proposals to have a christmas turkey with a unique flavor and aroma.
It may interest you: How to defrost turkey quickly: the best tricks
Its exquisite flavor and forcefulness make it one of the favorites on the tables of Peruvian homes.
– Salt
– Garlic
– Rosemary
– whole turkey
– 5 to 6 tablespoons of ají panca
– 4 tablespoons of mirasol pepper
– ½ cup light soy sauce
– ½ teaspoon mustard
– 1 tablespoon minced or grated garlic
– Dried oregano
– Cumin and chinese cinnamon to taste
– ½ cup of chicha de jora
– 1 pinch of salt
– Quadril in cubes
– Black pepper
– Onion in cubes
– Chopped garlic
– 5 to 6 tablespoons of ají panca and mirasol
– Cabanossi
– Apple in cubes
– Raisins
– Chopped pecans
– Parsley
1. Defrost the turkey, wash it and reserve.
2. In a container with water, add a regular amount of salt, three cloves of garlic and two sprigs of rosemary. We remove.
3. Pour the mixture into the turkey container, cover the turkey and refrigerate it for 4 hours.
4. For the dressing, take a container and fill it with panca pepper paste, mirasol pepper, light soy sauce, mustard, grated garlic, cumin, dried oregano, Chinese cinnamon, pepper, chicha de jora and a pinch of salt. We remove all the ingredients until they are integrated and set aside.
5. After 4 hours of refrigeration, it will be time to remove the turkey on a container and dry the turkey. Then, we take the prepared dressing and bathe the turkey completely.
It is necessary to spread the mixture under the skin of the turkey so that the maceration is complete.
6. Refrigerate turkey overnight
7. The next day you must continue with the filling. Put the rump to fry, add a pinch of salt, black pepper and stir. Add the diced onion, the minced garlic, panca chili pepper and mirasol chili pepper and mix. Let it brown a little.
8. Add the cut cabanossi, add the cut apple, raisins, pecans and parsley. Mix everything, wait a few minutes and turn off. Wait for it to cool.
9. The turkey It must be defrosted. Once it’s at room temperature, stuff and then tie the thighs together with a pita.
10. Cover the entire turkey with aluminum foil and enter the oven for 2 hours at 180 degrees. Now, add butter and bathe the turkey skin again with the hot sauce and place the meat once again in the oven at 200 degrees for an hour and that’s it.
All that remains is to serve and enjoy this exquisite dish.
An ingredient makes a difference. In this case it is the use of black beer.
– 1 whole turkey
– 1 cup of panka chili
– 1 tablespoon minced garlic
– 1 teaspoon of mustard
– 1 splash of vinegar
– 1 splash of sillao
– Black beer
– Ground oregano
– Pepper, cumin and salt to taste
1. Put the clean turkey in a container. This should be at room temperature.
2. In another container, add the panka pepper, the ground garlic, a teaspoon of mustard, vinegar, soy sauce and black beer. Also add cumin, pepper, ground oregano and salt to taste. Stir everything until you create a homogeneous mixture.
FACT: It is necessary that the dressing be salty because when it macerates the intensity of the salt is reduced.
3. Now, marinate the turkey outside and under the skin. Let it rest for a minimum of 4 hours, although ideally it should be overnight.
4. In another container, place chopped vegetables such as celery, carrots and white onion and rosemary branches. transfer the turkey marinade to the container with vegetables, adding all the juice from the mixture to it.
5. Cover everything with aluminum foil and bake for 3 hours at a temperature of 200 °C. At the end, all that remains is to serve and enjoy this recipe.
It may interest you Christmas: recommendations to avoid fires and home care
The preparation is similar to the previous recipes; however, it varies in terms of some ingredients and the way it is cooked.
– 1 whole turkey
– 2 cups of panca pepper
– 1 cup of yellow chili
– 1 tablespoon minced garlic
– 1 tablespoon mustard
– ½ teaspoon ground oregano
– 1 teaspoon of white pepper
– 1 teaspoon of cumin
– 1/3 cup of salt
– 1/3 cup of sugar
– 1/3 glass of pisco
– 2 teaspoons of soy sauce
– 1/3 cup of white vinegar
– Orange peel
1. Put the turkey in a bowl of water with salt and rosemary sprigs.
2. In a container pour all the ingredients (except the turkey and the shell). Mix very well avoiding lumps. Put the turkey in a dish, dry it and add the prepared sauce. Bathe all the meat (exterior and interior).
3. Place the orange peels inside the turkey and cover it with aluminum foil and put it in the oven for 1 hour and a half at 180 degrees.
4. Carefully remove turkey from oven. Take a tong to poke the meat and pour the game that is in the base. Optionally you can melt butter in it. The turkey will swell and the meat will be juicier.
5. Once again enter the turkey in the oven for 1 hour and a half and that’s it.
If you want to have a different Christmas dinner, a good option is the turkey wrap.
– 1 Turkey breast
– 100 grams of dehydrated tomato in pieces
– 50 grams of aubergine in pieces
– 1 cup of blended strawberries
– 1 diced white onion
– 12 edam cheese slices
– 100 grams grated mozzarella cheese
– 1 1/2 tablespoons dried oregano
– 2 teaspoons of garlic
– 1 sprig of dried basil powder
– 3 tablespoons of butter
– 4 tbsp. olive oil
– 3/4 cup balsamic vinegar
– 1 sprig of rosemary
– 1 tablespoon chopped sage
– 3 tablespoons of coarse salt
– Salt and black pepper to taste
1. Take a knife and make a long hole in the brisket in order to season it.
2. Place the oregano, a teaspoon of garlic, basil and salt. Move the mix. Spread the tomato in pieces, along with the eggplant and cheeses in the open area of the breast and all the way around.
3. With the help of plastic wrap, roll up the breast and place it in a glass microwave container. Fill the bowl with water and salt and put everything in the microwave for 20 minutes.
4. Carefully remove the brisket from the plastic wrap and set aside.
5. Blend the butter, a tablespoon of black pepper, vinegar, oil, butter, salt, strawberries, onion, sage and rosemary.
6. Put everything in a container and submerge the breast for about 15 minutes.
7. Enter the dinner in the oven for 20 minutes at 250 °C. Every 10 minutes you must turn the dam so that the cooking is uniform.
At the end of the time, you should only serve carefully with salad, rice or the input of your preference.
If you are looking for a flavor that surprises and delights people’s palates, the turkey in wine with chestnuts is a good option.
– 1 turkey of 4 kilos
– 4 liters of water
– 2 bottles of red wine
– 36 peeled chestnuts
– 2 diced onions
– 4 medium tomatoes peeled and chopped
– 100 grams of butter
– 1 liter of olive oil
– 1/2 kg of wheat flour
– 12 minced garlic cloves
– Herbs (rosemary, thyme, basil)
– 1 cinnamon stick and 6 cloves
– Salt and pepper
1. Pour the water into a large pot. Add the wine, cloves, aromatic herbs and cinnamon and boil everything for a few minutes.
2. Season and flour the turkey. Pour oil in a pan and fry the turkey pieces until they are well browned. Drain and put them in a saucepan that you will have on a very low heat.
3. Fry the onions and garlic with butter, when cooking is half transparent, add the tomatoes and five minutes later, stirring constantly, add three tablespoons of flour. move.
4. With the browned flour, add the chestnuts, and turn them over. Sprinkle with the remaining wine and stir to avoid lumps. If it’s thick, add a little bit of the first mixture and cook for 3 – 5 minutes. Remove and put it together with the turkey.
5. Mix everything prepared and cook over low heat until tender, check the salt and let rest for ten minutes before serving.
KEEP READING
