Tag Archives: turkey

That’s the beggining of this post, yes, I start talking about our peruvian delicious “pollo a la brasa”. Now let’s talk about the grand opening of my brother’s new apartment with a 12 kg turkey whose flavour reminded me to  our pollo a la Brasa.

Since the location was Pardo street, where the first Pardo’s chicken was created (famous restaurant of pollo a la brasa) we decided to baptize this post as Pardo’s Turkey, AND concluded that opening a Pavos (turkey) a la brasa is extremely necessary! For now though, try this recipe at home. Gourmet. Delicious. Juicy. What else can I say?

I highly recommend you to look at El Pavo es el Rey part 2 and 3, with delicious recipes to use the turkey’s leftovers in a sooup or delicious sandwich, from Teresita.

Ingredients.

• 1 turkey (12 kg)
• 4 tablespoons Dijon mustard
• 2 red onions
• a splash of cognac
• a splash of pisco
• a splash of cointreau
• 2 liters of turkey stock made ​​from turkey giblets
• 250 gr butter
• salt
• freshly ground black pepper
• cumin
• ground ginger
• nutmeg
• ground cloves
• 1 teaspoon Worcestershire sauce
• the juice of 1 lemon
• 2 apples, peeled and cut into squares
• 1 garlic head
• 1 orange
• syringe

Preparation.

Turkey.

1. Place turkey in a dish and inject the broth on all sides until it is fat. This will  make the turkey very juicy inside. Reserve 1/2 cup of broth for sauce.
2. In a large bowl, crush the butter with a fork, add mustard, cumin, lemon juice, ginger, nutmeg, cloves, Worcestershire sauce and pepper.
3. Blend a red onion with the three spirits and add to the mix.