Colombian Coffee-Rubbed Turkey with Aji & Hogao
A turkey built around Colombia’s iconic flavors: dark-roasted coffee, panela, cumin, and aromatic herbs—paired with a bright aji (ají verde) and a silky hogao sauce.
Ingredients
For the Turkey
- 1 whole turkey 12-14 lbs
- 1/4 cup kosher salt
- 2 tsp black pepper
Coffee-Panela Rub
- 3 tbsp finely ground Colombian coffee
- 2 tbsp panela or dark brown sugar
- 2 tbsp cumin
- 1 tbsp smoked paprika
- 1 tbsp paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 2 tbsp salt
- 1/4 cup neutral oil
- Zest of 1 orange
Hogao (for serving)
- 2 tbsp olive oil
- 6 scallions sliced
- 3 tomatoes grated
- 2 garlic cloves minced
- 1 tsp cumin
- salt to taste
Aji Verde
- 1 cup cilantro
- 1 serrano chile
- 1 lime juiced
- 1/4 cup water
- 2 tbsp vinegar
- salt to taste
Instructions
Dry Brine (12-24 hours)
- Salt turkey and refrigerate uncovered.
Make the Coffee-Panela Rub
- Mix all rub ingredients into a paste. Massage under and over the skin.
Roast
- Preheat to 425°F for 20 minutes.
- Lower to 325°F and roast 2/5 / 3.5 hours or until thigh reaches 165°F.Baste with pan drippings throughout.
Prepare Sauces
- Hogao: simmer all ingredients 15 minutes until jammy.Aji: blend until smooth.
Serve
- Carve turkey and drizzle hogao; serve aji on the side for brightness.
Notes
Earthy, smoky, aromatic, slightly sweet from panela, balanced by acidic fresh aji.
Think of it as a modern Colombian feast centerpiece from a chef-driven Bogotá restaurant.
