Venezuelan Hallaca-Style Turkey (Guiso Inspired)
Inspired by the rich, aromatic guiso filling of Venezuelan hallacas—this turkey brings together papelón, olives, capers, guajillo, and red wine for a deeply layered, holidayworthy flavor.
Ingredients
For the Turkey
- 1 whole turkey 12-14 lbs
- 1/4 cup kosher salt
- 2 tsp black pepper
Hallaca Guiso Marinade
- 2 tbsp achiote oil annatto
- 1 large spanish onion minced
- 1 red bell pepper minced
- 4 garlic cloves minced
- 2 guajillo chiles softened and blended
- 1 cup dry red wine
- 1 cup chicken stock
- 2 tbsp papelón or dark brown sugar
- 1/3 cup capers
- 1/3 cup gren olives sliced
- 1/4 cup raisins
- 2 bay leaves
- 2 tsp cumin
- 2 tsp smoked paprika
- 1 tbsp salt
Finishing Glaze
- 2 tbsp papelón melted
- 1 tbsp achiote oil
Instructions
Dry Brine
- Salt turkey and refrigerate uncovered for 12-24 hours.
Prepare the Hallaca Guiso Marinade
- Sauté onion, bell pepper, and garlic in achiote oil. Add blended guajillo, wine, stock, spices, papelón, olives, capers, raisins and bay leaves.Simmer 20 minutes until thick. Cool fully.
Marinate the Turkey
- Rub guiso mixture under the skin and inside cavity. Reserve some for basting.
Roast
- Preheat to 425°F for 20 minutes.
- Drop to 325°F and roat, basting with guiso every 40 minutes.
- Cook until thigh reaches 165°F *about 3 hours(.
Finish with Papelón Glaze
- Brush melted papelón + achiote oil over the skin for a glossy, amber finish.
Notes
Sweet-meets-savory with papelón (cane sugar), smoky peppers, tomatoes, capers, and wine.
Elegant, festive, luxurious—exactly the tone of Venezuelan Christmas cuisine.
