Peruvian Turkey for Thanksgiving

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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:

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