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1
Heat oven to 325F.
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2
Place chiles in small bowl.
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3
Add enough hot water to cover chiles; let stand 20 min.
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4
or until softened.
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5
Drain chiles, reserving 1/2 cup of the soaking water.
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6
Blend chiles and reserved water in blender until smooth.
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7
Heat dressing in small skillet on medium heat.
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8
Add onions; cook and stir 3 min.
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9
Stir in chile sauce and pepper; simmer on medium-low heat 20 min., stirring occasionally.
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10
Cool.
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11
Remove neck and giblets from turkey cavities; discard.
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12
Free legs from tucked position, but do not cut band of skin.
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13
Place turkey, breast side up, on rack in roasting pan.
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14
Use a rubber spatula or hand to loosen the skin over the breast, starting at the body cavity opening by the legs.
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15
Spread 2 Tbsp.
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16
chile mixture inside body cavity of turkey; spread 2 Tbsp.
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17
onto meat under skin.
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18
Secure skin at neck opening with wooden toothpicks.
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19
Rub remaining chile mixture all over outside of turkey.
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20
Place turkey, breast side up, on flat rack in shallow open roasting pan.
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21
Insert meat thermometer deep into thickest part of thigh next to the body but not touching the bone.
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22
Bake turkey 2-1/2 hours, basting occasionally with pan juices.
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23
Cover breast loosely with foil to prevent overbrowning.
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24
Bake 1 hour or until done (165 degrees F).
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25
Let turkey stand 15 to 20 min.
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26
at room temperature before carving.
