Turkey with Ancho Adobo

Just because it’s Thanksgiving, it doesn’t mean you have to stick to tradition. Shake things up with this spicy, tangy turkey recipe.

Prep: 45 min | Total: 5 hr 15 min | Yield: 22 servings

Ingredients

• 4 slices Oscar Mayer 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 (14 pound) frozen turkey, thawed
• 2 teaspoon oil
• 1/2 cup Kraft Original Barbecue Sauce
• 4 ancho peppers, stemmed, seeded and hydrated
• 2 teaspoons dried Mexican oregano

Instructions

1. Heat oven to 325 degrees F.
2. 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 for 5 minutes; stir in rice and bacon.
3. Remove from heat; cool 15 minutes.
4. Remove neck and giblets from turkey cavities; discard. Free legs from tucked position, but do not cut band ofskin. 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.
5. Bake turkey 3 hours 45 minutes.
6. Meanwhile, blend remaining orange juice, barbecue sauce, peppers and oregano in blender.
7. Brush turkey with 1/3 cup barbecue sauce mixture; bake, uncovered, 30 minutes or until done (165 degrees F).
8. Let turkey stand for 15 minutes before carving.
9. Meanwhile, remove excess fat from turkey drippings and pour into saucepan; add remaining barbecue sauce mixture. Bring to boil, stirring frequently.
10. Serve turkey with sauce.

Attribution

Recipe and photo used with permission from: Kraft Heinz Company