Tasty Planner - Recipe - Turkey with Ancho Adobo by Weknicely

Instructions

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. Rinse turkey; drain well. 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.

REMOVE foil from turkey. Brush turkey with 1/3 cup of the barbecue mixture. Bake, uncovered, 30 min. or until turkey is done (165ºF). Let turkey stand 15 min. before carving.

MEANWHILE, pour turkey drippings into saucepan; add remaining barbecue sauce mixture. Bring to boil, stirring frequently. Serve turkey with warm sauce.

Kraft Kitchens Tips:

Serving Suggestion:

Serve with your favorite steamed vegetable.

Keeping it Safe:

To safely thaw a frozen turkey, place turkey on tray and refrigerate until thawed, allowing 5 hours for each pound of turkey. Or, place turkey in sink and keep covered with cold water until turkey is thawed allowing 1 hour for each pound of turkey, changing the water occasionally.

Serving Suggestion:

Serve with prepared CRYSTAL LIGHT Strawberry Orange Banana Drink Mix.