Peruvian Roasted Turkey

Instructions

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.