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Roast Peruvian Turkey
Roast Peruvian Turkey
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Prep Time:
30 minutes
Cook Time:
205 minutes
Total Time:
315 minutes
Peruvian-style roast turkey with a flavorful garlic and spice rub for a juicy and delicious holiday feast centerpiece.
Ingredients:
  • 1 (12 pound) whole turkey, neck and giblets removed
  • 0.5 cup ground cumin
  • 0.5 cup soy sauce
  • 0.5 cup white vinegar
  • 0.33333334326744 cup vegetable oil
  • 12 cloves garlic, peeled
  • 3 tablespoons paprika
  • 2 tablespoons freshly ground black pepper
  • 1 tablespoon smoked paprika
  • 1 tablespoon dried oregano
  • 2 teaspoons kosher salt, or as needed
  • 2 teaspoons water, or as needed
  • 1 (8 ounce) container creme fraiche
  • 1 cup chicken broth
  • 1 lime, juiced
  • 2 jalapeno peppers, stemmed
  • 0.5 cup chopped fresh cilantro
  • salt and freshly ground black pepper to taste
  • 1 pinch cayenne pepper, or to taste
Instructions:
  • Gently pat the turkey dry with paper towels, then carefully use a spatula to loosen the skin on each side of the breastbone.
  • In a blender, combine cumin, soy sauce, vinegar, vegetable oil, garlic, paprika, black pepper, smoked paprika, and oregano. Blend until a thick paste forms, about 1 minute. Reserve 1/2 cup of the spice rub in a bowl for later use. Spread the remaining rub generously all over the turkey, ensuring to work 2 tablespoons underneath the loosened skin on each side of the breast. Massage the mixture into every part of the turkey. Allow the turkey to rest at room temperature for 1 hour.
  • Preheat the oven to 325 degrees F (165 degrees C) and shape a piece of aluminum foil into a round large enough to cover the turkey breast; set aside.
  • Place the turkey on a rack in a large roasting pan. Secure the legs together at the bottom with kitchen twine. Spread 1/4 cup of wet rub inside the turkey cavity, saving the rest for later. Sprinkle kosher salt over the entire top and sides of the turkey.
  • Preheat the oven and roast the turkey for 1 1/2 hours. Cover the turkey breast with a foil tent and continue roasting for 1 hour and 15 minutes. In a small bowl, mix the remaining 1/4 cup of spice rub with 1 tablespoon each of vegetable oil and water. Brush the mixture over the top, legs, and sides of the turkey. Roast until a meat thermometer reads 170 to 175 degrees F (75 to 80 degrees C) when inserted into the thickest part of a thigh, without touching the bone, for about 30 minutes. Transfer the turkey to a serving platter, let it rest for at least 20 minutes, and keep the drippings in the roasting pan.
  • In a blender, combine creme fraiche, chicken broth, lime juice, jalapeno peppers, and cilantro. Blend until smooth. Remove excess grease from the turkey roasting pan, pour in the creme fraiche mixture, and place the pan on a medium-high heat burner. Incorporate the browned drippings into the mixture, bring to a boil, and simmer for about 10 minutes until the gravy thickens by half. Season with salt, black pepper, and cayenne pepper, then carve and serve the turkey with the flavorful pan gravy.

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