Chili-Seasoned Turkey

• 6 oz. guajillo chiles, stemmed, seeded
• 1/2 cup KRAFT Zesty Italian Dressing
• 1 onion, finely chopped King Sooper's 1 lb For $0.99 thru 02/09
• 1/4 tsp. black pepper
• 1 frozen turkey (14 lb.), thawed

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

guajillo chiles, italian dressing, onion, black pepper, frozen turkey

Taken from www.kraftrecipes.com/recipes/chili-seasoned-turkey-155289.aspx (may not work)