I love, love, love Peruvian-style rotisserie chicken, and
have been meaning to do a video on this magical marinade forever, so it’s kind
of funny that it makes it Food Wishes debut slathered all over a Thanksgiving
turkey.
By the way, to the hundreds of you who requested Peruvian chicken, I
checked with our legal department, and this counts.
My usual ethnic food disclaimer applies; I have no idea how
close this is to your “authentic” recipe, but based on what I’ve tasted at some
very good Peruvian restaurants here in San Francisco, I think I did pretty
well. I also think this technique translated beautifully to the much larger
bird.
Above and beyond the vibrant taste, the spice rub formed an
almost airtight crust during the long, slow roasting, and it was truly one of
the juiciest turkeys I’ve ever tasted. It was almost reminiscent of some
salt-crust versions I’ve enjoyed before.
ingredients used in a green sauce that’s usually served along side, and used it
to make a pan gravy. I was very pleased with this last minute experiment, and
it actually reminded me, in taste and texture, of a Chile Verde, which is never
a bad thing.
formula for achieving perfect doneness, which will work no matter how you
flavor your turkey, but if you’re looking for something deliciously different
on your Thanksgiving table, then I hope you give this Peruvian turkey a try.
Enjoy!
Let sit out at room temp for 1 hour. Rub extra rub inside cavity, but save a
1/4 cup or so to use as a glaze later. Tie legs, season with kosher salt, and
roast at 325 F., for about 15 minutes a pound, or until the internal temp in the
thickest part of the thigh is 170-175 F.
Let rest 20 minutes before carving.
*I like to cover the breasts with foil about halfway through the estimated cooking time. I also like to remove it, and brush on any extra spice rub (thinned with a little oil) about 30 minutes before it should be done.
Puree above and deglaze roasting pan with the mixture. Bring to a boil, and
cook until the mixture thickens into a gravy. Season and serve!