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Ingredients
Scale
- 1 whole turkey (10–14 lbs or 4.5–6.5 kg), cleaned and thawed
- 6–8 garlic cloves, minced
- 4 tablespoons ground cumin
- 3 tablespoons smoked paprika
- 2 tablespoons dried oregano
- ⅓ cup aji amarillo paste
- ¼ cup soy sauce
- Juice of 2 limes
- ¼ cup white vinegar
- ½ cup orange juice
- ½ cup olive oil
- Salt and pepper to taste
Instructions
- Combine all marinade ingredients in a large bowl and mix until smooth.
- Clean and dry the turkey, then rub marinade generously over it.
- Tie turkey legs and refrigerate to marinate for at least 8 hours.
- Preheat oven to 325°F (163°C) and place turkey on a rack in a roasting pan.
- Roast turkey for approximately 15 minutes per pound until the internal temperature reaches 165°F (74°C).
- Let turkey rest for 20-30 minutes before carving.
Notes
For better flavor, rub marinade under the skin and inside the cavity.
Resting the turkey after cooking is essential for juiciness.
Monitor the internal temperature to prevent overcooking.
- Prep Time: 15 minutes
- Cook Time: 2-3 hours
- Category: Main Course
- Method: Roasting
- Cuisine: Peruvian
Nutrition
- Calories: 380
- Sugar: 2
- Sodium: 630
- Fat: 22
- Saturated Fat: 5
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 5
- Fiber: 1
- Protein: 38
- Cholesterol: 120