Ingredients and Weight: - Whole turkey (12-15 pounds) - Vegetable broth (4 cups) - Yellow onions (2, chopped) - Red bell peppers (2, chopped) - Poblano peppers (1, chopped) - Garlic (4 cloves, minced) - Aji Amarillo paste (1/4 cup) - Ground cumin (1 tablespoon) - Ground coriander (1 tablespoon) - Dried oregano (1 tablespoon) - Cayenne pepper (1 teaspoon) - Salt and black pepper (to taste)
Preparation Time: 2 hours
Cooking Time: 4-5 hours
Difficulty Level: 3
Preparation Method Steps: 1. Preheat oven to 425°F (220°C). 2. In a large roasting pan, combine the vegetable broth, onions, bell peppers, poblano pepper, garlic, aji amarillo paste, cumin, coriander, oregano, cayenne pepper, salt, and pepper. 3. Remove the neck and giblets from the turkey and discard or save for later use. 4. Place the turkey in the roasting pan and brush with the marinade. 5. Roast the turkey for 2 hours at 425°F (220°C). 6. Reduce oven temperature to 350°F (175°C) and continue roasting for 2-3 more hours, or until the internal temperature reaches 165°F (74°C). 7. Remove from oven and let rest for 30 minutes before carving.
Nutritional Information: - Calories: 350 per serving - Fat: 20g - Saturated Fat: 5g - Cholesterol: 120mg - Sodium: 400mg - Carbohydrates: 25g - Protein: 40g
Dish Characteristics: - Tender and juicy turkey breast - Flavorful and moist dark meat - Aromatic and spicy Peruvian marinade
User Comments: - "This turkey was amazing! The marinade gave it a perfect Peruvian flavor." - "The meat was so tender and flavorful, my guests loved it." - "This dish is a perfect blend of American and Peruvian flavors."
Special Precautions and Tips: - To ensure even cooking, rotate the turkey every hour. - If the turkey skin starts to burn, cover it with aluminum foil. - To check for doneness, insert a meat thermometer into the thickest part of the thigh without touching the bone.