Rinse and pat turkey dry.
Combine lime juice, salt pepper and aji panca until forming a paste.
Rub mixture evenly on the turkey making sure to coat the interior of the cavity.
Let rest overnight in the refrigerator uncovered. This will allow the skin to dry out slightly and yield a crisper, browner finish.
To make stuffing: In a saute pan, heat up a couple of tablespoons of vegetable oil and sweat the onions and garlic until translucent.
Add the sausage and brown. Add the fruit, nuts and rice and cook until the fruit begins to soften. Set aside.
Heat your oven to 350°F
Use the giblets to make a small pot of broth by simply simmering them in water skimming the surface of any foam that forms at the top.
Once cooked for about an hour, strain the solids and reserve about 2 to 3 cups of liquid.
Stuff the turkey with the fruit, chorizo and rice stuffing making sure to close the cavity with skewers or toothpicks to prevent stuffing from coming out during roasting.
Place bird uncovered in a roasting pan with a rack in the oven. If the skin begins to brown too quickly during the first hour, loosely cover with aluminum foil.
Typically, the bird should cook for 12 minutes per pound. In the last 20 minutes of cooking baste the turkey with the melted butter.
Once cooked, set the turkey out of the oven, cover with foil and let rest for at least 15 to 30 minutes.
To make the sauce: While the turkey is resting, pour out the drippings from the bottom of the roasting pan into a skillet. Skim off the excess fat and bring the juice to a simmer.
Add the port wine and let reduce until the alcohol has cooked off.
Add the turkey broth made with the giblets and reduce by half.
Thicken with cornstarch if necessary and adjust seasoning. Serve.