Peruvian Christmas turkey
Ingredients
A turkey
Four tablespoons of ají panca pasta Andean Traditions
Two tablespoons of aji mirasol pasta Andean Traditions
Three tablespoons garlic garlic Andean Traditions
A spoonful of ground cumin Tradiciones Andinas
Two tablespoons of oregano Andean Traditions
Two tablespoons of black pepper Andean Traditions
Half teaspoon of Chinese cinnamon
Half cup of Jora Andean Traditions girl
Half a cup of Kikko chair
Three quarters of a cup of black beer, this can be replaced by Pisco if you have
Three tablespoons of El Conquistador oil
A cup and a half of chopped thin loin
Two cabanossi
A finely chopped red onion
Raisins (black and blond)
Two apples Israel
1/2 cup finely chopped parsley
A finely chopped carrot
Two rosemary branches
Two bay leaves
Three celery stalks
Four tablespoons butter
Salt to taste
JP products in this recipe
Preparation
In a large pot we add enough water to completely cover the turkey (this depends on the size of the turkey) and add ten tablespoons of salt (the turkey should not be frozen) let stand for five to 7 hours, you can leave since last night.
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In a bowl add the ingredients to season our turkey: ají panca pasta Andean Traditions, ají mirasol pasta Andean Traditions, Sillao Kikko, black beer or pisco, jora girl Andean Traditions, garlic paste Andean Traditions, oregano Andean Traditions , the Chinese cinnamon, the Andean Traditions cumin and the Andean Traditions black pepper, we stir very well.
We take out the turkey and wash it, we put it in a large bowl, we bathe it very well with the seasoning that we prepare, a tip that we give you is that with a syringe you inject the turkey, especially the part of the breast that is the driest So that it is juicy.
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Cover with foil and let stand overnight, so our turkey will season perfectly.
Sauté the tenderloin in the oil El Conquistador with salt and pepper Andean traditions to taste.
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Fry the cabanossi, the red onion and a spoonful of garlic paste Andean Traditions.
We add raisins, oregano Andean Traditions, apples, parsley, and a spoonful of butter.
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Fill the turkey with all the above, closing it with kitchen thread, so that the skin is crispy we pass butter over it, and finally we left the turkey bathed with the seasoning we made.
All the vegetables we put on a refractory or tray where we are going to roast the turkey, add the carrot, leeks (pores) celery, parsley, rosemary and bay leaf.
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We put the turkey on the bed of vegetables, cover with foil (clean, which covered the turkey with the zasonador no longer serves us) and bake at 392 degrees Fahrenheit for as long as you need the turkey: for every kilo the turkey weighs you must bake it for half an hour; being like this: a turkey of 9 kilos must be baked for 4 hours and a half.
When the cooking time has passed, we bathe the turkey with the cooking juices and let the skin brown at 390 degrees Fahrenheit for 50 more minutes.
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