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Talk about kicking up your holiday turkey a few notches! Try serving your guests a slice of juicy turkey marinated with flavorful herbs and Corona. Courtesy of Utokia Langley at

Holiday Oven Roasted Peruvian Turkey

  • Prep Time: More than 60 Minutes
  • Cook Time: More than 60 Minutes
  • Level: Intermediate
  • Course: Entrée
  • Serving Size: Serves 4-6
Ingredient Description:
For the marinade:
2 12-oz bottles of Corona beer
1 c. white distilled vinegar
1 c. lime juice
4 - 6 Tbsp. dried oregano
1 - 2 Tbsp. sea salt
4 - 6 Tbsp. dried thyme
1 - 2 Tbsp. freshly ground black pepper
1 - 2 tsp. cumin
1/4 c. fresh cilantro, finely chopped

For the turkey:
1 12-lb. turkey
8 - 10 fresh tarragon sprigs, divided
8 - 10 fresh sage sprigs, divided 
2 c. of water (plus 1 c. if liquid evaporates)
1 orange, chopped into 4 pieces
1 red apple, chopped into 4 pieces
6 stalks of celery, chopped into 3 pieces
5 - 8 baby carrots
1/4 c. unsalted butter, room temperature 
1 - 2 tsp. dried oregano 
2 - 4 tsp. poultry seasoning
1 - 2 tsp. sea salt
1/4 c. unsalted melted butter

  1. To prepare the marinade, whisk together all marinade ingredients in a bowl.  Set aside.
  2. Clean turkey, pat dry and place into a large bowl or re-sealable plastic storage bag.  Pour marinade all over turkey, seal bowl/bag and place in refrigerator for a minimum of 4 hours (preferably overnight).
  3. Preheat oven to 450°F/230°C.
  4. Place 5 - 6 sprigs of tarragon and 5 - 6 sprigs of sage at the bottom of a roaster pan; add 2 c. of water and place rack in roaster.
  5. Stuff marinated turkey with oranges, apples, celery, carrots and remaining tarragon and sage.  Rub all over with room-temperature butter and also gently reach under the skin and add some of the butter underneath.  Season with oregano, poultry seasoning and sea salt all over; place turkey on rack in roaster pan.
  6. Cook in oven for 45 minutes to brown the turkey; turn oven down to 350°F/180°C and bake for additional 2 1/2 - 3 hours, depending on how hot your oven gets.  Baste top of turkey and inject meat with juices from bottom of pan every hour.  Check bottom of roaster after 2 hours and add additional 1 c. of water if liquid has evaporated.  In the last half hour of cooking, remove turkey and brush melted butter on skin and return to the oven for final cooking.  
  7. Always check the temperature of your turkey with a meat thermometer; it should read a minimum of 160°F/71°C for doneness.
  8. Place on serving platter and enjoy!
  9. Courtesy of Utokia Langley at​