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Roast Peruvian Turkey

Roast Peruvian Turkey

  • Prep

    30 m
  • Cook

    3 h 25 m
  • Ready In

    5 h 15 m
Chef John

Chef John

This is one of the juiciest and most flavorful turkeys I've ever made! The rub forms a crust that locks in all the juices, even in the driest part of the breast meat. I served some of it plated up with sweet potato chunks and black beans and some of it covered with rich pan gravy.

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 840 kcal
  • 42%
  • Fat:
  • 47.3 g
  • 73%
  • Carbs:
  • 7g
  • 2%
  • Protein:
  • 93.5 g
  • 187%
  • Cholesterol:
  • 292 mg
  • 97%
  • Sodium:
  • 1269 mg
  • 51%

Based on a 2,000 calorie diet

Directions

  1. Pat turkey dry with paper towels. Loosen skin over each side of breastbone with a spatula inserted beneath skin.
  2. Place cumin, soy sauce, vinegar, vegetable oil, garlic, paprika, black pepper, smoked paprika, and oregano into a blender. Blend spice rub into a thick paste, about 1 minute. Set aside 1/2 cup of rub in a bowl for a later step; pour remaining rub all over turkey and use a spatula to work about 2 tablespoons of mixture beneath the loosened skin on each side of the breast. Rub the mixture over every nook and cranny of turkey. Let turkey stand for 1 hour at room temperature.
  3. Preheat oven to 325 degrees F (165 degrees C). Fold a piece of aluminum foil into a rounded piece about the size of the turkey breast; set foil aside.
  4. Place turkey onto a rack set in a large roasting pan. Tie legs together at the bottom with a piece of kitchen twine. Spread 1/4 cup of reserved wet rub into cavity of turkey; retain remaining 1/4 cup for later. Sprinkle entire top and sides of turkey with kosher salt.
  5. Roast turkey in the preheated oven for 1 1/2 hours; place foil tent on turkey breast. Return to oven and continue to roast for about 1 hour and 15 more minutes. Combine remaining 1/4 cup of spice rub with 1 tablespoon vegetable oil and water in a small bowl. Brush mixture over turkey's top, legs, and sides. Roast until until an instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, reads 170 to 175 degrees F (75 to 80 degrees C), about 30 more minutes. Transfer turkey to a serving platter and let rest for at least 20 minutes, reserving drippings in roasting pan.
  6. Place creme fraiche, chicken broth, lime juice, jalapeno peppers, and cilantro into a blender and blend until smooth. Pour excess grease out of turkey roasting pan, pour in creme fraiche mixture, and place the roasting pan over a burner set over medium-high heat. Scrape the browned pan drippings into the sauce mixture, bring to a boil, and cook until gravy is reduced by half and thickened, about 10 minutes. Whisk often to prevent lumps. Season gravy with salt, black pepper, and cayenne pepper. Carve and serve turkey with pan gravy.
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Reviews

EvilFish
2

EvilFish

11/28/2013

Wanted Something different for Thanksgiving and did a trial run last week with a chicken. This recipe was awesome, using it again today with the turkey.

Keeli
1

Keeli

3/4/2014

Please don't be afraid of the ingredients list. This turkey is amazing. I've made it twice now and my BF drools and begs every time he walks into the kitchen which smells absolutely amazing. Only change I made was to use lite mayo instead of oil and fat free sour cream with flour instead of crème fraiche. We do prefer to bake this covered for a couple hours and then uncover for the last hour.

Divinity
0

Divinity

7/14/2014

This was a great recipe with a lot of flavor. I prepared it on a rotisserie and it came out perfect. Served with some Cuban black beans, which I included some of the Peruvian spice mixture in, and some spicy sweet potatoes. With the gravy on top of it all, it was a perfect meal to enjoy with friends. Thanks Chef John!

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