Peruvian Turkey Recipe
INGREDIENTS
1/2 cup sour orange
1/2 cup of white wine.
For the dressing:
3 tablespoons Amarillin de Sibarita yellow pepper
4 tablespoons minced garlic
1 tablespoon for every 1/2 kilo of aji panca Panquita de Sibarita
1/4 cup red vinegar
3/4 cup of wine
3 tablespoons of pink salt
1 tbsp pepper
1 tablespoon of pink salt
3/4 tbsp cumin
Wash and dry the turkey a little, remove the offal we're going to get the turkey drunk:
dip the turkey with the bitter orange and rub it and squirt the turkey with the wine all over
Mix and taste, marinate turkey, soak turkey skin, marinate 12 hours.
Take the turkey out of the fridge 25 minutes before putting it in the oven.
Fill if desired, attach the legs and place the rack between the container and the turkey
PREPARATION
COOKING
Preheat the oven to 380 degrees
Bake for 30 minutes uncovered.
turn the oven down to 350 degrees then 325 degrees and cover with foil, always check if there is any juice left, otherwise you can add wine or chicken stock.
Normally, it takes 25 minutes of cooking time for each pound of turkey.
The turkey is ready when it reaches a lower temperature of 170 degrees.