Turkey with Ancho Adobo

• 4 slices OSCAR MAYER Bacon, chopped Rite Aid 2 For $7.00 thru 02/06
• 3 cloves garlic, chopped
• 3 stalks celery, chopped
• 1/2 cup raisins
• 3 fresh thyme sprigs
• 1-1/2 cups orange juice, divided
• 4 cups cooked long-grain white rice
• 1 frozen turkey (14 lb.), thawed
• 2 tsp. oil
• 1/2 cup KRAFT Original Barbecue Sauce
• 4 ancho chiles, stemmed, seeded and hydrated
• 2 tsp. dried Mexican oregano

1. Heat oven to 325 degrees F.
2. Cook bacon in large skillet until crisp.
3. Use slotted spoon to remove bacon from skillet; drain on paper towels.
4. Discard drippings from skillet.
5. Add garlic, celery, raisins, thyme and 1 cup orange juice to skillet; stir.
6. Cook 5 min.
7. ; stir in rice and bacon.
8. Remove from heat; cool 15 min.
9. Remove neck and giblets from turkey cavities; discard.
10. Free legs from tucked position, but do not cut band of skin.
11. Place turkey, breast side up, on rack in roasting pan.
12. Stuff turkey with rice mixture; brush with oil.
13. Cover breast loosely with foil to prevent overbrowning.
14. Bake turkey 3 hours 45 min.
15. Meanwhile, blend remaining orange juice, barbecue sauce, peppers and oregano in blender.
16. Brush turkey with 1/3 cup barbecue sauce mixture; bake, uncovered, 30 min.
17. or until done (165 degrees F).
18. Let turkey stand 15 min.
19. before carving.
20. Meanwhile, remove excess fat from turkey drippings and pour into saucepan; add remaining barbecue sauce mixture.
21. Bring to boil, stirring frequently.
22. Serve turkey with sauce.

bacon, garlic, stalks celery, raisins, thyme, orange juice, white rice, frozen turkey, oil, barbecue sauce, ancho chiles, oregano

Taken from www.kraftrecipes.com/recipes/turkey-ancho-adobo-125170.aspx (may not work)