Turkey with a Kick
Rather than using classic mild flavors to season your turkey this year, turn to bold southwest flavors of ancho chili peppers and an adobo sauce. Your guests may be skeptical at first, but once they taste the warm flavors, they’ll be begging you for the recipe. This Thanksgiving turkey is stuffed with rice for an easy side dish.
What You Need
- 4 slices bacon, chopped
- 3 cloves garlic, chopped
- 3 stalks celery, chopped
- 1/2 cup raisins
- 3 fresh thyme sprigs
- 1-1/2 cups orange juice, divided
- 4 cups cooked long-grain white rice
- 1 frozen turkey (14 lb.), thawed
- 2 tsp. oil
- 1/2 cup barbecue sauce
- 4 ancho peppers, stemmed, seeded and hydrated
- 2 tsp. dried Mexican oregano
- HEAT oven to 325ºF.
- COOK bacon in large skillet until crisp. Use slotted spoon to remove bacon from skillet; drain on paper towels. Discard drippings from skillet. Add garlic, celery, raisins, thyme and 1 cup orange juice to skillet; stir. Cook 5 min.; stir in rice and bacon. Remove from heat; cool 15 min.
- REMOVE neck and giblets from turkey cavities; discard. Rinse turkey; drain well. Free legs from tucked position but do not cut band of skin. Place turkey, breast-side up, on rack in roasting pan. Stuff turkey with rice mixture; brush with oil. Cover breast loosely with foil to prevent overbrowning.
- BAKE turkey 3 hours 45 min. Meanwhile, blend remaining orange juice, barbecue sauce, peppers and oregano in blender.
- REMOVE foil from turkey. Brush turkey with 1/3 cup of the barbecue sauce mixture. Bake, uncovered, 30 min. or until turkey is done (165ºF). Let turkey stand 15 min. before carving.
- MEANWHILE, pour turkey drippings into saucepan; add remaining barbecue sauce mixture. Bring to boil, stirring frequently. Serve turkey with warm sauce.