1 (12- to 14-pound) BUTTERBALL® Fresh or Frozen Whole Turkey, thawed if frozen
Nonstick cooking spray
Directions
Remove stems from ancho peppers; shake out seeds. Place in small saucepan and cover with water; bring to a boil over medium-high heat. Reduce heat; simmer 10 to 15 minutes or until ancho peppers are soft. Transfer peppers to food processor or blender; process until smooth, adding enough cooking water for even consistency. Set aside.
Cut garlic in half widthwise; remove as much peel as possible. Place in large stainless steel saucepan. Add orange juice, cinnamon, vinegar, allspice, peppercorns, salt, bay leaves and cloves; mix well. Bring to a boil over medium heat. Reduce heat to medium-low; simmer, uncovered, 10 minutes, stirring occasionally. Remove from heat. Pour into large nonmetallic container; stir in ice water and pureed ancho peppers until evenly combined.
Remove neck and giblets from body and neck cavities of turkey. Refrigerate for another use or discard. Pat turkey dry with paper towels. Place turkey, breast side down, in marinade. Cover; refrigerate 8 to 12 hours, turning turkey over occasionally.
Preheat oven to 325°F. Remove turkey from marinade; pat dry with paper towels. Turn wings back to hold neck skin against back of turkey. Return legs to tucked position, if untucked. Place turkey, breast side up, on flat rack in shallow roasting pan; coat with cooking spray.
Roast turkey 1½ hours. Then, cover breast and top of drumsticks loosely with foil to prevent overcooking.
Continue roasting turkey 1½ to 2 hours* or until meat thermometer reaches 180°F when inserted into deepest part of thigh not touching bone. *Follow cooking times according to package directions; times vary with size of turkey.
Transfer turkey to cutting board; loosely tent with foil. Let stand 15 minutes before carving.
Ingredients
MARINADE
3 ancho chile peppers
1 head garlic
2 cups orange juice
3 whole cinnamon sticks
2 tablespoons cider vinegar
2 tablespoons crushed whole allspice berries
2 tablespoons crushed black peppercorns
1½ tablespoons kosher salt
6 bay leaves
1 teaspoon whole cloves
2 quarts ice-cold water
TURKEY
1 (12- to 14-pound) BUTTERBALL® Fresh or Frozen Whole Turkey, thawed if frozen
