Bacon-Wrapped Turkey with Chipotle and Orange

• 1/2 cup KRAFT Zesty Italian Dressing
• 1/2 cup orange juice
• 1/4 cup KRAFT Original Barbecue Sauce
• 4 canned chipotle peppers in adobo sauce
• 1 fresh or thawed frozen turkey (13 lb.)
• 1 orange, cut into wedges
• 5 bay leaves
• 1 pkg. (16 oz.) OSCAR MAYER Bacon
• 1 Tbsp. cornstarch
• 1 Tbsp. water

1. Heat oven to 325F.
2. Blend first 4 ingredients in blender until smooth.
3. Remove and discard neck and giblets from turkey cavities.
4. Free legs from tucked position.
5. (Do not cut band of skin.)
6. Place oranges and bay leaves in chest cavity.
7. Use rubber spatula or your fingers to loosen skin over breast, starting at body cavity opening by legs.
8. Rub half the chipotle mixture onto meat under skin on breast, legs and thighs.
9. If necessary, use wooden toothpicks to secure skin at opening.
10. Return legs to tucked position and tie securely with string; turn wings back to hold neck skin in place.
11. Rub remaining chipotle mixture evenly onto turkey skin.
12. Place turkey, breast side up, on flat rack in roasting pan.
13. Top with bacon.
14. (See tip.)
15. Tent turkey with foil.
16. Bake 4 hours or until turkey is done (165 degrees F), uncovering after 3 hours.
17. Remove turkey from pan; tent with foil.
18. Let stand 15 min.
19. before carving.
20. Meanwhile, pour pan drippings into medium saucepan.
21. Discard excess fat.
22. Mix cornstarch and water until blended; gradually stir into drippings.
23. Bring to boil, stirring constantly.
24. Carve turkey.
25. Serve with gravy.

italian dressing, orange juice, barbecue sauce, peppers, turkey, orange, bay leaves, bacon, cornstarch, water

Taken from www.kraftrecipes.com/recipes/bacon-wrapped-turkey-chipotle-orange-169155.aspx (may not work)