HOLIDAY TURKEY WITH CHILACA CHILES RECADO

For cooking convenience, purchase a whole turkey equipped with Volk's Pop-Up^® Timer.
Servings: 15

Ingredients

22	each	dried chilaca chiles
5	each	pasilla de oaxaca chiles - may substitute dried chipolte
2	tablespoons	black peppercorns
5	each	whole cloves
1	tablespoon	mexican oregano
2	tablespoons	distilled vinegar
2	tablespoons	kosher salt
2-1/2	ounces	garlic oil
1	12-pound	whole turkey; giblets and neck removed

Preparation

1. Toast chiles in a 325 degree F. oven just until they become fragrant. Cool. Remove stems and seeds.

2. Pulse in a food processor until well ground.

3. In a spice grinder, mill chiles, black pepper, cloves, and oregano. Transfer to a bowl; add vinegar, salt, and oil to make the recado paste.

4. Coat the turkey with a thin layer of recado paste.

5. Cover and allow the turkey to marinade in the refrigerator for about 10-15 hours. Fold turkey wings under the back of the turkey and return legs to the tucked position.

6. Turkey may be cooked in a 325 degree F. oven.

7. Cook for approximately 3 hours or until the buttonhead of the Pop-Up Timer pops up.

8. Allow the turkey to rest for about 15 minutes prior to carving.

9. Place on a platter and garnish with chili peppers, orange, and avocado slices.