11 ratings

Maria Lynn's Peruvian-Style Roasted Turkey with Pisco Gravy Recipe


For the holidays in Peru, in my family it is tradition to eat a roasted turkey, marinated with herbs, garlic and aji peppers; roasted pork shoulder or pernil with Aji Panca, Peruvian style rice with lots of garlic and peas, and a vegetable dish such cauliflower gratin. For dessert, we eat Panettone, an Italian-influenced sweet bread with fruits, very popular in Peru and hot chocolate. As far as drinks, we drink passion fruit sours, made out of Pisco and passion fruit juice. I’ll be happy to share my recipe for the turkey." — Chef Maria "Marita" Lynn, Catering by Maria.

Click here for other chefs' holiday culinary traditions.


For the turkey:

  • One 10-12 pound turkey (gizzards removed)
  • 3 tablespoon kosher salt
  • ¼ cup fresh lime juice
  • 10 garlic cloves
  • ¼ cup tablespoon Aji Panca
  • 3 tablespoon Aji mirasol paste
  • 1/3 cup soy sauce
  • ½ cup red wine vinegar
  • 1 teaspoon dried oregano
  • 1 tablespoon ground cumin
  • ¼ olive oil (extra virgin not necessary)
  • 1 lime, halved
  • 3 fresh sage leaves
  • 3 fresh thyme sprigs
  • 2 bay leaves
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 1 medium onion, chopped

For the pisco gravy:

  • 3 tablespoons butter, unsalted
  • ¼ cup flour
  • 1 cup Peruvian Pisco
  • 4 cups turkey stock (made out of neck and giblets) or chicken stock
  • Salt and pepper to taste


For the turkey:

Remove gizzards from turkey and reserve for stock if necessary. Rinse and pat dry with paper towels inside and out. When dry, rub the turkey inside out with salt and lime juice, carefully lifting up the skin and rubbing underneath.

In a blender, place the garlic, Aji Panca paste, Aji Mirasol paste, soy sauce, vinegar, oregano, cumin and olive oil then mix for 30 seconds. Rub the mix into turkey, inside and out. Stuff the turkey with the lime halves, sage, thyme and bay leaves. Tuck wings under and tie legs with kitchen string. Marinate in the refrigerator for 24 hours.

Preheat the oven to 350 degrees. In a large, heavy roasting pan, place the chopped carrots, celery and onions. Place the marinated turkey breast side up for 1 hour. Then cover the turkey with aluminum foil and roast for an additional hour. Uncover the turkey and roast for another 30-45 minutes or until a thermometer is inserted and registers 165 degrees. When turkey is done, remove from oven and place on a platter. Cover with aluminum foil and let it rest for about 15-20 minutes before carving

For the Pisco gravy:

Strain the pan juices into a bowl and set aside. Put a roasting pan on the stove and melt the butter, then add flour to make a roux (to thicken the gravy). Add Pisco and mix for 1 minute to reduce the alcohol, while at the same time scraping any brown bits from the bottom of the pan. Add the pan juices and the stock, whisking constantly and let simmer for 10 minutes until gravy thickens. Season with salt and pepper to taste, serve.