Peruvian-style roast turkey with green gravy

Unwrap the turkey, remove the giblets, pat dry; slide a spatula between skin and flesh on each side of the breastbone.

Blend garlic, dry oregano, two kinds of paprika, a lot of cumin, black pepper, soy sauce, oil and vinegar about a minute into a thick, smooth paste.

Spread the rub over the turkey and squeegee a couple of tablespoons under the skin on each side of the breast; cover every surface.

Leave at room temperature, uncovered, for one hour.

Move to a roasting pan, tie the legs, put about half the leftover rub in the cavity and reserve about a quarter cup; sprinkle all over with kosher salt.

Roast at 325F about 15 minutes per pound (about three and a quarter hours here).

Thin the reserved rub with a splash of oil and a touch of water for a glaze.

About halfway through, cover the breast with a shaped piece of foil.

About half an hour before done, remove the foil, brush with the glaze and roast until the thickest part of the thigh reads about 170 to 175; rest at least 20 minutes.

Blend creme fraiche, jalapeno, cilantro, chicken stock and lime juice smooth.

Pour the fat off the roasting pan, set over medium-high heat, add the green mixture, simmer while scraping up the fond, then boil and reduce until thick enough to spoon; season with salt, pepper and cayenne.