• Xmas Dinner? - 5

    From Dave Drum@1:18/200 to All on Sun Dec 17 18:55:10 2023
    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

    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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