Roast Peruvian Turkey

Recipe View 5 mins Pat the turkey dry with paper towels. Gently loosen the skin over each side of the breastbone using a spatula. (5 minutes)

Recipe View 1 hrs 10 mins In a blender, combine cumin, soy sauce, vinegar, vegetable oil, garlic, paprika, black pepper, smoked paprika, and oregano. Blend into a thick paste (approximately 1 minute). Reserve 1/2 cup of the rub. Spread the remaining rub all over the turkey, working about 2 tablespoons of the mixture under the loosened skin on each side of the breast. Ensure the entire turkey is coated. Let it stand at room temperature for 1 hour.

Recipe View 10 mins Preheat your oven to 325 degrees F (165 degrees C). Prepare a foil tent roughly the size of the turkey breast.

Recipe View 5 mins Place the turkey on a rack in a large roasting pan. Tie the legs together with kitchen twine. Spread 1/4 cup of the reserved wet rub inside the turkey cavity, saving the remaining 1/4 cup. Sprinkle the entire top and sides of the turkey with kosher salt.

Recipe View 3 hrs 15 mins Roast in the preheated oven for 1 1/2 hours, then cover the breast with the foil tent. Continue roasting for approximately 1 hour and 15 minutes. Combine the remaining 1/4 cup of spice rub with 1 tablespoon of vegetable oil and water. Brush this mixture over the turkey's top, legs, and sides. Roast for another 30 minutes, or until a meat thermometer inserted into the thickest part of the thigh (without touching bone) reads 170-175 degrees F (75-80 degrees C).

Recipe View 20 mins Transfer the turkey to a serving platter and let it rest for at least 20 minutes, reserving the drippings in the roasting pan.

Recipe View 20 mins In a blender, combine creme fraiche, chicken broth, lime juice, jalapeno peppers, and cilantro. Blend until smooth. Pour off any excess grease from the turkey roasting pan. Add the creme fraiche mixture to the pan and place it over medium-high heat. Scrape up the browned pan drippings into the sauce, bring to a boil, and cook until the gravy has reduced by half and thickened (about 10 minutes), whisking frequently to prevent lumps. Season with salt, black pepper, and cayenne pepper to taste. Carve the turkey and serve with the pan gravy.