TURKEY WITH ANCHO ADOBO

Prep Time 45 min. / Total Time 4 hr 30 min min / Servings 22

What You Need

4 slices OSCAR MAYER Bacon, chopped, 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

Let's make it

Heat oven to 325ºf. Cook bacon in large skillet until crisp. Use slotted spoon to remove bacon from skillet; drain on paper towels. Discard drippings from skillet. Add garlic, celery, raisins, thyme and 1 cup orange juice to skillet; stir. Cook 5 min.; stir in rice and bacon. Remove from heat; cool 15 min. Remove neck and giblets from turkey cavities; discard. Free legs from tucked position, but do not cut band of skin. Place turkey, breast side up, on rack in roasting pan. Stuff turkey with rice mixture; brush with oil. Cover breast loosely with foil to prevent overbrowning. Bake turkey 3 hours 45 min. Meanwhile, blend remaining orange juice, barbecue sauce, peppers and oregano in blender.

Brush turkey with 1/3 cup barbecue sauce mixture; bake, uncovered, 30 min. or until done (165ºf). Let turkey stand 15 min. before carving. Meanwhile, remove excess fat from turkey drippings and pour into saucepan; add remaining barbecue sauce mixture. Bring to boil, stirring frequently. Serve turkey with sauce.