Roast Peruvian Turkey

A garlicky, spicy rub bakes onto a roast turkey to seal in the juices for a flavorful holiday centerpiece for your big meal, done up Peruvian-style.

Pat turkey dry with paper towels. Loosen skin over each side of breastbone with a spatula inserted beneath skin. Place cumin, soy sauce, vinegar, vegetable oil, garlic, paprika, black pepper,...


  • 1 (12 pound) whole turkey, neck and giblets removed
  • Spice rub:
  • 1/2 cup ground cumin
  • 1/2 cup soy sauce
  • 1/2 cup white vinegar
  • 1/3 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
  • 1 tablespoon vegetable oil
  • 2 teaspoons water, or as needed
  • Sauce:
  • 1 (8 ounce) container creme fraiche
  • 1 cup chicken broth
  • 1 lime, juiced
  • 2 jalapeno peppers, stemmed
  • 1/2 cup chopped fresh cilantro
  • salt and freshly ground black pepper to taste
  • 1 pinch cayenne pepper, or to taste
  • 1 pinch cayenne pepper, or to taste

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