Recipe courtesy of Marcela Valladolid
|4 cups chicken broth||2 garlic cloves|
|4 tablespoons (1/2 stick) unsalted butter, melted||2 teaspoons crumbled oregano|
|3 tablespoons tequila (Sauza Gold)||1/3 cup good-quality apricot marmalade|
|1 14-pound turkey, giblets removed from cavity||Fresh apricot halves, optional for garnish|
|5 California chiles, stemmed and seeded|
Preheat oven to 425 degrees Fahrenheit. Mix 3/4 cup chicken broth, melted butter and tequila in a small metal bowl. Season with salt. Using kitchen flavor injector, inject mixture all over turkey (into thighs, breasts and legs). If mixture solidifies, place bowl over gas burner to melt butter.
Place turkey in rack set in large roasting pan. Tuck wing tips under turkey body. Tie legs together to hold shape. Place giblets in pan.
Place chiles and 2 cups chicken broth in medium sauce pan. Bring to boil then turn off heat en let stand 10 minutes to soften. Transfer chiles with liquid to blender along with garlic and oregano and process until smooth.
Transfer chile puree to bowl and mix with apricot marmalade. Use about 1 cup of chile-apricot mixture (reserve rest for sauce at the end) to rub all over turkey, working some of it between the breast and the skin. Sprinkle turkey generously all over with salt and pepper.
Add 1 cup broth to the roasting pan and roast turkey 45 minutes.
Reduce oven temperature to 350 degrees Fahrenheit. Continue roasting turkey until thermometer inserted into thickest part of thigh registers 175 degrees Fahrenheit., basting every 20 minutes with drippings, about 1 1/4 hours longer (cover turkey loosely with foil if beginning to brown).
Transfer turkey to platter, reserving pan juices. Let turkey stand while preparing sauce.
Strain pan juices into heavy large saucepan; discard solids in strainer. Spoon fat off top; discard fat. Add remaining chile apricot mixture to saucepan with pan juices and stir until well combined. Boil over high heat 10 minutes or until slightly thickened. Season sauce to taste with salt and pepper.
Garnish turkey with fresh apricot halves and serve with Chile Apricot sauce.
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