Peruvian Turkey with Jalapeno Green Sauce

Turkey

• 4 to 5 lbs turkey thighs
• 2 to 3 fresh or frozen aji amarillo peppers
• 2 to 3 fresh or frozen aji panca peppers
• Zest and juice of 1 lemon
• 2 tbsp soy sauce
• 2 tbsp liquid beef tallow
• 1 tsp paprika
• 1 tsp cumin
• 1/2 tsp oregano
• 7 cloves garlic
• Salt and black pepper, to taste

Jalapeno Green Sauce

• 2 to 3 jalapenos (adjust for heat)
• 1 cup fresh cilantro
• 2 to 3 garlic cloves
• 1/2 cup Greek yogurt
• 2 to 3 tbsp olive oil
• Salt, to taste
• Black pepper, to taste

Directions

• Add the aji amarillo, aji panca, lemon zest and juice, soy sauce, beef tallow, paprika, cumin, oregano, garlic, salt, and pepper to a blender. Blend until smooth.
• Coat the turkey thighs evenly with the marinade and marinate at least 30 minutes, or overnight.
• Preheat a grill or oven to 375F. Grill over indirect heat, or set the turkey on a rack over a baking sheet.
• Cook until the thickest part of the thighs reaches 175 to 185F, about 45 to 60 minutes.
• For crispier skin, finish over direct heat or raise the oven temperature for the last few minutes, watching closely so the marinade doesn't burn.
• Rest 10 to 15 minutes before serving.
• Make the green sauce: blend the jalapenos, cilantro, garlic, Greek yogurt, olive oil, salt, and pepper until smooth. Chill and serve alongside.

Serves 6 to 8. From @nachocookin on Instagram.