Categories: Turkey
Ingredients
- 10-12 lb. whole turkey, neck and giblets removed
- For Rub:
- 1/3 cup cumin
- 1/3 cup soy sauce
- 1/3 cup white vinegar
- 1/4 cup vegetable oil
- 9 garlic cloves, peeled
- 2 tbsp. paprika
- 1 1/2 tbsp. black pepper
- 2 tsp smoked paprika
- 2 tsp dried oregano
- For Roasting:
- 1 tsp kosher salt
- 1 tbsp. vegetable oil
- 2 tsp water
- For Gravy:
- 1 cup crème fraiche
- 1 cup chicken broth
- 1 lime, juiced
- 2 jalapenos, stemmed and seeded
- 1/2 cup chopped fresh cilantro
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- Pinch cayenne pepper
Directions
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Pat turkey dry. Loosen skin over each side of breastbone with a rubber spatula.
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Make Rub: Blend together all rub ingredients in a blender until a wet paste, about 1 minute. Set aside 1/3 cup for Steph 4. Using a spatula, work about 2 tbsp. beneath loosened skin; brush remaining rub all over turkey. Let stand at room temp 1 hour.
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Roast Turkey: Preheat oven to 325.
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Put turkey on a rack set in a large roasting pan. Spread half of reserved wet rub into cavity, then tie legs together with kitchen string. Sprinkle with salt. Roast 1 1/2 hours. Tent with foil; roast 1 hour more.
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Stir together remaining wet rub, 1 tbsp. oil, and the water in a small bowl; brush over top, legs, and sides of turkey. Remove string. Continue roasting 15-30 minutes, until cooked through. Transfer turkey to a serving platter, reserving drippings in pan, and let rest 15-20 minutes.
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Make Gravy: Blend crème fraiche, broth, lime juice, jalapenos, and cilantro in a blender until smooth. Skim off fat from drippings, then stir in crème fraiche mixture. Transfer pan to stovetop and heat over medium-high heat, scraping up browned bits. Bring to a boil; cook, whisking often, until reduced by half, about 10 minutes. Stir in salt, black pepper, and cayenne. Serve with turkey.