Last Thanksgiving, the Dunsters introduced us to Peruvian Turkey. I admit I was skeptical at first, but it turned out so good that we made it for our annual practice Thanksgiving tradition.
Wow, and yummy. I’d put that up against just about any turkey out there.
Here’s the recipe:
- 1 turkey
- 1 can of frozen pineapple juice (concentrate)
- 2 to 4 sliced apples (I used only 2, and we went for a sweeter variety)
- 1 can of sliced pineapple
- 1/3 cup of soy sauce
- 5 oz of pitted prunes
- garlic (to taste)
- 1/2 cup of raisins
- salt (to taste)
- 2 tbs of chili powder
- 1/2 tbs of cumin
- 1/2 tsp of pepper
- 1 can of tomato sauce (the small one)
Part 1–The marinade
Mix the pineapple juice, soy sauce, garlic, salt, chili powder, cumin, pepper, and tomato sauce. Using an injector, inject all of it into the turkey. I poured the remaining marinade over the top. Let this sit for at least four hours or so. I did this first thing in the morning and then cooked it around 3:00.
Part 2–The fruit
Just before cooking the turkey, cut up the apples. Put applies, pineapple, raisins, and prunes all over and inside the turkey. I also took some of the marinade that had drained out and poured it over the top of the turkey.
Part 3–Cook the turkey
Cook the turkey following the instructions for your particular turkey. About halfway through, I basted the turkey.
Part 4–Gravy and enjoy
The first time we did this, we didn’t make gravy, but when I was carving the turkey last night, a small piece fell off into the drippings, and I figured I’d give it a whirl. Wow…. I think this was the key to making it just about perfect. And boy was it ever. The gravy ends up sweet and savory and makes the turkey pop with juicy goodness. To give you an idea, five people polished off an entire 14-lbs bird last night. Not one scrap of leftover turkey, and we picked the carcass pretty darn clean.
Courtney tried the fruit, but no one else did. She said the fruit had given up most of its sweetness and wasn’t all that great.
If you’re like me, I normally don’t care for turkey. This recipe was a marvelous change to the normal; we’d gladly do this again on any random occasion. No need to wait for Thanksgiving.