How to Make Peru Natalino:

• In a large bowl prepare a marinade out of the wine, onion, garlic, orange and lemon juices and spices. Place the turkey in the bowl, cover with plastic film and leave to marinate in the fridge overnight.
• The next day, remove from the marinade (make sure to remove the solids to prevent them from burning while cooking) and place in a baking tray. Reserve the marinade for later.
• If you want, you can fill the turkey with farofa prepared with turkey liver and heart. If you do decide to include some stuffing remember to close the opening by either sewing it shut with kitchen twine or by using toothpicks to hold it closed.
• Tie the legs together and tuck the wing tips under the body to avoid them burning. It is easier, however, to serve farofa separately.
• Brush the turkey all over with butter, pour the marinade over and cover loosely with aluminum foil. Place on the middle rack in an oven preheated to 325° F/ 160° C.
• Bake for about 2 hours/ 2 hours and 15 minutes (or until the meat thermometer indicates around 165°F/ 73°C internal temperature). Remember to baste the turkey in its juices about once every 45 minutes.
• Remove the aluminum foil, baste the turkey and turn the oven temperature up to 475° F/ 250° C until the skin becomes crispy and golden-brown (this might take up to 45 minutes).
• Garnish the roast turkey with fruit (either canned or fresh is fine) then bring the roast over to the table to carve up and serve.

How to Make the Orange Sauce:

• Add the white wine vinegar and sugar to a small saucepan and heat over a medium-low flame until caramelized.
• In a separate small bowl, mix together the lemon and orange juice with the flour until well dissolved and smooth.
• Pour the flour and citrus juice mixture into the pot with the vinegar and cook, stirring constantly for about 2 minutes.
• Finally, add the Grand Marnier liqueur and bring to a boil briefly. Take off the stove and add a few slices of peeled orange to the sauce before serving.

Enjoy!