Peruvian Roast Turkey With Cilantro Sauce

Stir together oil, paprika, garlic, cumin, smoked paprika, oregano, lemon zest, and 2 tsp. each of the salt and pepper in a small bowl until a thick paste forms. Remove and discard giblets and neck from turkey. Pat turkey dry; trim and discard excess skin. Starting from neck, loosen and lift skin from turkey breasts without completely detaching it. Spread about 1½ Tbs. spice paste under skin on turkey breasts. Carefully replace skin, then rub turkey all over and inside cavity with remaining spice paste. Stuff cavity with lemon halves, garlic-head halves, and oregano sprigs. Tie legs together with kitchen twine, and tuck wings underneath bird. Place turkey in a roasting pan; let stand at room temperature 1 hour. Meanwhile, preheat oven to 325°F.

Roast turkey in preheated oven 1 hour. Remove from oven, and baste with 2 Tbs. of the melted butter. Return to oven, and roast 30 minutes. Remove from oven, and baste with remaining 2 Tbs. melted butter. Return to oven, and roast until a thermometer inserted into thickest portion of thigh registers 165°F, 30 minutes to 1 hour. Remove from oven, and baste turkey with pan juices; let rest 20 minutes.

Meanwhile, process lemon juice, cilantro, scallions, mayonnaise, sour cream, and remaining ¼ tsp. each salt and pepper in a food processor or blender until smooth, about 30 seconds. Transfer to a small bowl.

Carve turkey; serve with cilantro sauce.