Peruvian Turkey for Thanksgiving – With Video

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happy cooking.
 
 
 
Peruvian Turkey Ingredients:
1 whole turkey, ready to roast
For the spice rub:
12 cloves garlic
1 tbsp dried oregano
3 tbsp paprika
1 tbsp smoked paprika
1/2 cup ground cumin
2 tbsp freshly ground black pepper
1/2 cup soy sauce
1/3 cup vegetable oil
1/2 cup white vinegar
 

Rub turkey all over, and under the breast skin with the rub. Let sit out at room temp for 1 hour. Rub extra rub inside cavity, but save a 1/4 cup or so to use as a glaze later. Tie legs, season with kosher salt, and roast at 325 F., for about 15 minutes a pound, or until the internal temp in the thickest part of the thigh is 170-175 F.  Let rest 20 minutes before carving.

*I like to cover the breasts with foil about halfway through the estimated cooking time. I also like to remove it, and brush on any extra spice rub (thinned with a little oil) about 30 minutes before it should be done. 

 
For the sauce:
1 cup crème fraiche
juice of one lime
I cup chicken broth
2 jalapeno
1/2 cup cilantro
 
Place roasting pan (pour off excess fat) on med-high heat. Puree above and deglaze roasting pan with the mixture. Bring to a boil, and cook until the mixture thickens into a gravy. Season and serve!

Source recipe: https://foodwishes.blogspot.com/

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