Recipe by 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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1 (12 pound)
whole turkey, neck and giblets removed
freshly ground black pepper
kosher salt, or as needed
water, or as needed
1 (8 ounce) container
jalapeno peppers, stemmed
chopped fresh cilantro
salt and freshly ground black pepper to taste
cayenne pepper, or to taste
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.
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Roast Peruvian Turkey
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 426
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