TURKEY WITH ANCHO ADOBO

Turkey with Ancho Adobo image

Put a tasty twist on a classic Thanksgiving dish when you make our Turkey with Ancho Adobo recipe. With a delicious mix of savory, tangy and spicy flavors, this Turkey with Ancho Adobo recipe is the perfect way to shake things up this year.

Provided by My Food and Family

Time 5h15m

Yield 22 servings

Number Of Ingredients 12

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 frozen turkey (14 lb.), thawed
2 tsp. oil
1/2 cup KRAFT Original Barbecue Sauce
4 ancho chiles, stemmed, seeded and hydrated
2 tsp. dried Mexican oregano

Steps:

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. 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.
Brush turkey with 1/3 cup barbecue sauce mixture; bake, uncovered, 30 min. or until done (165ºF). Let turkey stand 15 min. before carving. Meanwhile, remove excess fat from turkey drippings and pour into saucepan; add remaining barbecue sauce mixture. Bring to boil, stirring frequently.
Serve turkey with sauce.

Nutrition Facts : Calories 300, Fat 7 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 140 mg, Sodium 220 mg, Carbohydrate 17 g, Fiber 1 g, Sugar 6 g, Protein 41 g