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Peruvian Roasted Turkey

Elevate your holiday main dish with this Peruvian Roasted Turkey! With savory carrots, satisfying quinoa and fresh, herby chimichurri, it’s sure to impress.

2 hrs 45 mins
16 Serving(s)
Peruvian Roasted Turkey


  • 1 (12-14 lb.) turkey, thawed
  • 1 (11 oz) bag The Spice Hunter original turkey brine
  • 1 tbsp. Schnucks olive oil
  • 1 tbsp. smoked paprika
  • 1 tsp. ancho chile powder
  • 1 tsp. Schnucks garlic powder
  • 1 tsp. Schnucks dried oregano
  • 1 medium yellow onion


  1. Brine turkey according to The Spice Hunter’s package instructions the day before preparation.
  2. Preheat oven to 325 degrees. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Serve turkey with carrots and quinoa, drizzle with chimichurri and garnish with parsley.

Additional Ingredients

  • 4 garlic cloves
  • 1/4 medium red onion, roughly chopped
  • 1/4 cup red wine vinegar
  • 1 cup packed fresh Italian parsley
  • 2 jalapeños, seeded & chopped
  • 1 tsp. Schnucks dried oregano
  • 1/2 tsp. crushed red pepper
    • 3 lbs rainbow carrots, peeled & halved lengthwise
    • 2 tbsp. Schnucks olive oil
      • 1 tsp. Schnucks olive oil
      • 1/2 medium red onion, finely chopped
      • 2 garlic cloves, minced
      • 1 tsp. chipotle chile pepper
      • 1 tsp. Schnucks dried oregano
      • 2 cups tri-color quinoa
      • 4 cups unsalted vegetable stock
      • 1 tbsp. chopped fresh Italian parsley, for garnish

        Nutrition Facts

        740 Calories Per ServingFat: 34gSaturated Fat: 11gCholesterol: 211mgSodium: 740mgCarbohydrates: 34gFiber: 10gSugars: 5gProtein: 73g

        Actual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe