Roast Peruvian Turkey Recipe - Allrecipes.com
Roast Peruvian Turkey  Recipe
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Roast Peruvian Turkey
A flavorful wet rub creates a gorgeous crust that locks in juices. See more
  • READY IN 5+ hrs

Roast Peruvian Turkey

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 1 whole roast turkey Change Servings
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  • PREP

    30 mins
  • COOK

    3 hrs 25 mins
  • READY IN

    5 hrs 15 mins

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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Footnotes

  • Cook's Note:
  • Roasting time is about 15 minutes per pound, or a total of about 3 hours for a 12-pound turkey. Mine was about 13 pounds.
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Reviews More Reviews

Nov 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.

 
Mar 04, 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.

 

14 Ratings

Jan 11, 2014

Don't be afraid! I was looking for something different to do with a roasted chicken and this was unbelievably delicious! We skipped the jalapenos and creme fresh due to dietary restrictions. Despite altering the recipe the result was incredible. The rich, deep smoky flavor was a welcome change to orange, garlic, or sweet BBQ chicken options. The fresh herbs used at the end were a great fresh finish. We all sat around after dinner just picking more meat off the bone , because we couldn't stop ourselves. This will be part of my permanent collection!

 
Dec 12, 2014

I tried this recipe this last Thanksgiving and oh myyy, it was amazing. My entire family absolutely loved it. I'm 20 years old, my parents this year were working all day so my mom wasn't able to cook. Couple days ago, my family asked me to cook our Christmas turkey. So honored haha. The only different things I did were, instead of leaving the turkey out for one hour I left it out for one and a half hours because I was using the oven for a pie. And also I didn't use the creme fraiche, I just used sour cream. Delicious ??

 
Dec 03, 2014

My husband is Peruvian. We loved it. We did not however make the sauce since Jalapeños are not Peruvian but you can probably substitute with a Peruvian pepper.

 
Nov 25, 2014

Can I stuff the Peruvian Turkey like a traditional one?

 
Nov 17, 2014

This is the best turkey I have EVER had in my life!!!! It was better than the Peruvian chicken at well known city restaurant. Hubby even brought the left overs to work AFTER Thanks Giving and it was gone! The guys really like this and they are begging me to make it this Thanks Giving! However, we've just relocated to a high elevation, any advice on cooking it at high elevation would be great!

 
Jul 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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Nutrition

  • Calories
  • 840 kcal
  • 42%
  • Carbohydrates
  • 7 g
  • 2%
  • Cholesterol
  • 292 mg
  • 97%
  • Fat
  • 47.3 g
  • 73%
  • Fiber
  • 1.9 g
  • 8%
  • Protein
  • 93.5 g
  • 187%
  • Sodium
  • 1269 mg
  • 51%

* Percent Daily Values are based on a 2,000 calorie diet.

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