Can you imagine a Christmas dinner where the flavors of the Andes blend with the festive aromas of Europe? Whether you’re a Peruvian living in the Netherlands or simply someone who loves experimenting in the kitchen, this recipe is for you! Get ready to discover how a Peruvian-style turkey (or chicken, if you prefer) can transform your Christmas into an unforgettable experience.
What makes it special? It’s not just a main course; it’s a fusion of traditions that brings continents together. With a marinade made of ají panca, orange, and spices, this Christmas turkey is easy to prepare with ingredients you can even find here in the Netherlands. Keep reading because I’ll show you how to make it step by step, along with a secret that will have everyone coming back for seconds!
Ingredients
For the marinade:
- 1 small turkey (3-4 kg) or 1 large chicken
- 5 garlic cloves, chopped
- 1 red onion, chopped
- ½ cup of ají panca paste (smoked paprika as an alternative)
- ½ cup of fresh orange juice
- ¼ cup of red wine vinegar
- ½ cup of dark beer (a Dutch stout works perfectly!)
- 1 teaspoon of cumin
- 1 teaspoon of oregano
- Salt and pepper to taste
Optional: For the stuffing
- 200 g of ground meat
- 1 green apple, diced
- ½ cup of raisins
- ½ cup of chopped almonds
- 2 tablespoons of sweet wine
Preparation
1. Marinating the magic:
- Mix the garlic, onion, ají panca, orange juice, vinegar, beer, cumin, oregano, salt, and pepper in a bowl.
- Rub this marinade all over the turkey or chicken (inside and out) and let it rest in the fridge for at least 8 hours. This is the trick to absorbing all the flavors.
2. The stuffing (if you choose to use it):
- Sauté the ground meat with a bit of butter. Add the apple, raisins, almonds, and sweet wine. Mix until well combined and let cool before stuffing the bird.
3. Time to roast:
- Preheat the oven to 180 °C. Place the turkey or chicken in a roasting pan, cover it with aluminum foil, and roast for approximately 2-3 hours (depending on its size).
- Every 30 minutes, baste the bird with its juices to keep it moist and enhance the flavor.
4. The final touch:
- Remove the aluminum foil in the last 20 minutes so the skin becomes golden and crispy.
Tips for Cooking in the Netherlands
- Where to find ají panca? Look in Latin stores, international markets, or online peruvian products shops.
- If you can’t find ají panca, use smoked paprika with a touch of chili to mimic the flavor.
- Opt for local stout beers like Zwarte Ruiter to add that dark, sweet note to your marinade.
- Fresh oranges are common in Dutch supermarkets like Albert Heijn or Jumbo—don’t use bottled juice!
What do you think of this recipe? Would you dare to try it with turkey or chicken? If you do, we’d love to see your results. Share your photos on social media and tag us! And if you have another Peruvian recipe you prepare for Christmas, let us know in the comments!
Merry Christmas! Or as we say in Peru: ¡Felices Fiestas!
