MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Peruvian Roasted Turkey
Categories: Poultry, Vegetables, Herbs, Chilies
Yield: 16 servings

14 lb Turkey; thawed
11 oz Bag "The Spice Hunter"
- original turkey brine
1 tb Olive oil
1 tb Smoked paprika
1 ts Ancho chile powder
1 ts Garlic powder
1 ts Dried oregano
1 md Yellow onion

Brine turkey according to The Spice Hunter’s package
instructions the day before preparation.

Set oven @ 325ºF/165ºC.

Rinse turkey, transfer to a rack in a roasting pan and
rub with oil. In a small bowl, stir together paprika,
ancho chile powder, garlic powder, oregano and lime
zest. Rub spice mixture onto turkey. Cut zested lime in
half and put, along with onion, in the turkey. Cover
turkey with foil; roast 90 minutes. Remove foil; roast
until internal temperature reaches 165 degrees, about 2
more hours. Remove from oven and cover with foil.

Meanwhile, pulse chimichurri ingredients in a food
processor or blender until finely chopped but not
puréed. Season with salt and black pepper, if desired.
Cover and set aside.

Increase oven temperature to 425 degrees. Line a sheet
pan with foil. Add carrots; toss with oil and, if
desired, salt and pepper. Roast until tender, 20-25
minutes.

For quinoa, stir together oil, onion and garlic in a
medium saucepan over medium heat 2-3 minutes. Stir in
chipotle pepper, oregano, quinoa, and stock. Bring to a
simmer; cover and reduce heat to low. Cook until water
is absorbed, 12 minutes.

Serve turkey with carrots and quinoa, drizzle with
chimichurri and garnish with parsley.

RECIPE FROM: https://schnucks.com

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