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 @ 325°F/165°C. 

  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 F. 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 

  Uncle Dirty Dave's Archives

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