Drunken Turkey12 lb Turkey 2 lb. mixed dried fruit 1 cup golden raisins 4 granny smith apples, cut into 1 inch wedges 4 oranges, juice from 1 can (92.5 oz.) chiles chipotles 3 cups tequila 3 cups Grand Marnier 2 sticks unsalted butter Preheat oven to 325 degrees. Rinse Turkey and pat dry inside and out. Set aside. Combine dried fruit, raisins, and apples in a medium size bowl. Put orange juice and chiles (with sauce that clings to them) into a blender or food processor and process for 1 minute. Add 1 cup each tequila and Grand Marnier, then pour mixture over the fruit and let rest for 15 minutes. Drain the fruit, reserving the liquid. Cut half of the butter into 1/2 inch pieces and combine with the fruit. Stuff the cavity of the Turkey with most of the fruit. place the Turky in a roasting bag, arrange remaining fruit on top of the bird and pour reserved orange juice-liquor mix over it. Combine remaining tequila and Grand Marnier. Have ready a basting syringe fitted with a metal injection nozzle and inject the mixture all over the Turkey. Melt remaining butter and carefully pour over the bird in the roasting bag. Seal bag and cut 1/4 inch slit on the top to let steam escape. place in a roasting pan and roast for 2 1/2 hours. Every 30 minutes open bag ( be careful to sheild your face from rising steam) and inject more liquor, eventually using it up. When ready to serve, slit open the bag, arrange Turkey on a platter, and scoop out the fruit stuffing. Place all the fruit in a serving bowl. Strain the juices that have accumulated in the bag, skim off any fat, and serve in a gravy boat. Serves 8 to 10. |