Mexican-style Roast Turkey
This technique adds just enough south-of-the-border seasoning to roast turkey, but not so much that it would be deemed untraditional--or at all offensive to people who do not enjoy spicy food. Serve the turkey with the Old California-style Turkey Dressing, and the Fresh Cranberry-Jalapeño Jelly.
3 dried New Mexico, California, or ancho chiles, stemmed and seeded
3 cloves garlic, chopped
4 tablespoons cider vinegar
2 tablespoons agave nectar or honey
1/3 cup water
3 tablespoons vegetable oil
1 turkey, whatever size you want
1. Make the glaze. Soak the chiles in hot water for 20 minutes, drain and place them in a blender with the garlic, vinegar, and agave nectar or honey, and the water. Blend the mixture for 1 minute. Add the oil to the blender and pulse once or twice, or just until it is mixed with the other ingredients.
2. Roast the turkey. Brush the turkey with the glaze, and roast it as you normally would, basting it with the glaze every ½ hour.