-
1
Preheat the oven to 425 degrees F.
-
2
Place the chiles and 2 cups of chicken broth in medium saucepan.
-
3
Bring to a boil, and then turn off the heat.
-
4
Let the chiles stand for 5 to 10 minutes to soften.
-
5
Mix 3/4 cup of chicken broth, melted butter, and tequila in a small metal bowl.
-
6
Season with salt.
-
7
Using a kitchen flavor injector, inject the mixture into the thighs, breasts, and legs of the turkey.
-
8
If the mixture solidifies, place the bowl over a gas burner or in a warm oven until the butter melts.
-
9
Place the turkey on a rack set in a large roasting pan.
-
10
Tuck the wing tips under the turkey body.
-
11
Tie the legs together with kitchen twine.
-
12
Place the giblets in the pan.
-
13
Transfer the chiles with their liquid to a blender.
-
14
Add the apricot preserves, oregano, and garlic and process until smooth.
-
15
Season with salt and pepper, to taste.
-
16
Transfer the chile puree to a medium saucepan.
-
17
Rub about 1 cup of the chile puree all over the turkey (reserve the rest for the sauce at the end), working some of it between the breast and the skin.
-
18
Season the turkey generously with salt and pepper.
-
19
Add 1 cup broth to the roasting pan and roast for 45 minutes.
-
20
Reduce the oven temperature to 350 degrees F. Continue roasting the turkey until a thermometer inserted into thickest part of thigh registers 165 degrees F, about 2 hours longer, basting every 20 minutes with drippings.
-
21
Cover the turkey loosely with foil if it begins to brown.
-
22
Transfer the turkey to a platter, reserving the pan juices, and allow to rest while preparing the sauce.
-
23
Strain the pan juices into a large, heavy saucepan and discard any solids.
-
24
Spoon the fat from the top of the liquid and discard.
-
25
Add the remaining chile puree to the saucepan and stir until well combined.
-
26
Boil over high heat until slightly thickened, about 10 minutes.
-
27
Season with salt and pepper, to taste.
-
28
Garnish the turkey with dried apricots, dried chiles, and fresh cilantro.
-
29
Serve with the chile puree alongside.
