Peruvian-Spiced Roast Turkey

Dry the turkey thoroughly using paper towels. Gently pry open the skin on either side of the breastbone with a flat utensil inserted beneath the skin.

Combine cumin, soy sauce, vinegar, vegetable oil, garlic, paprika, black pepper, smoked paprika, and oregano in a food processor. Process the spice mixture into a smooth paste for about 1 minute. Set aside half of the rub in a separate container; pour the remaining rub all over the turkey and use a flat utensil to spread about 2 tablespoons of mixture beneath the loosened skin on each side of the breast. Cover every area of the turkey with the spice mixture, making sure to get into all the nooks and crannies. Allow the turkey to sit at room temperature for 1 hour.

Preheat your oven to 325 degrees F (165 degrees C). Create a makeshift tent using a piece of aluminum foil, shaping it into a rounded form similar to the size of the turkey breast; set the foil aside.

Place the turkey on a rack positioned in a large roasting pan. Secure the legs together at the bottom using kitchen twine. Spread half of the reserved wet rub into the turkey's cavity; retain the remaining half for later use. Sprinkle kosher salt liberally over the top and sides of the turkey.

Roast the turkey in a preheated oven for 1 1/2 hours; cover the breast with foil. Return to the oven and continue roasting for an additional 1 hour and 15 minutes more. Combine the remaining 1/4 cup of spice rub with 1 tablespoon vegetable oil and water in a small bowl. Brush the mixture over the turkey's top, legs, and sides. Roast until an instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, reaches 170 to 175 degrees F (75 to 80 degrees C), about 30 more minutes. Transfer the turkey to a serving platter and allow it to rest for at least 20 minutes, reserving the pan drippings.

Combine creme fraiche, chicken broth, lime juice, jalapeno peppers, and cilantro in a blender. Blend the mixture until smooth. Remove excess grease from the turkey roasting pan and pour in the creme fraiche mixture. Place the roasting pan over a burner set to medium-high heat. Scrape the browned pan drippings into the sauce mixture, bring it to a boil, and cook until the gravy is reduced by half and thickened, about 10 minutes. Whisk frequently to prevent lumps. Season the gravy with salt, black pepper, and cayenne pepper. Carve and serve the turkey with pan gravy.