Turkey with Apricot and Tequila Glaze

Ingredients:

• 1 turkey (6.3 kg), entrails removed and reserved
• 3 and 3/4 cups chicken broth (portions)
• 3 tablespoons of tequila
• Salt
• 4 tbsp (55 g) melted butter
• 1/3 cup apricot jam
• 2 tsp dried oregano, broken into pieces
• 2 cloves of garlic
• Ground black pepper
• 5 dried long green Anaheim chili peppers (seeds and stems removed)
• Dried apricots, chili peppers, fresh cilantro, for garnish
• Additional equipment: meat stuffer

Preparation:

1. Place the chili pepper in a medium saucepan and pour in 2 cups of chicken broth. Bring to a boil and turn off the heat. Let the chili sit in the broth for 5-10 minutes to soften.
2. In a small metal bowl, combine 3/4 cup chicken broth, melted butter, and tequila. Season with salt. Fill a meat stuffer with this mixture and inject it into the turkey thighs, breasts, and legs. If the mixture begins to harden, place the bowl over a gas burner or in a warm oven until the butter melts again.
3. Place the chili pepper and liquid in a blender. Add the apricot pulp, oregano, and garlic and blend until smooth. Season with salt and pepper to taste.
   
   Transfer the chili puree to a medium saucepan. Spread about a cup of the chili puree over the turkey (reserve the rest for the gravy at the end of cooking), tucking a small amount under the skin of the bird near the breast. Season the turkey generously with salt and pepper.
4. Preheat oven to 220°C.
   
   Put it down turkey Place the chicken on a wire rack set in a baking dish. Tuck the wing tips under the chicken. Tie the legs with kitchen string. Place the giblets in the dish. Pour the remaining cup of broth into the dish and bake for 45 minutes.
5. Reduce the oven temperature to 180°C (350°F). Continue roasting the turkey for about 2 hours, basting it with the juices every 20 minutes, until a thermometer reads 165°F (75°C) in the thickest part of the thigh. If the skin begins to burn, loosely cover the turkey with foil.
   
   Transfer the turkey to a platter, reserving any juices, and let it rest while you prepare the gravy.
6. Strain the pan juices into a large, heavy saucepan and discard any solids. Use a spoon to skim off any fat from the surface of the liquid and discard. Add the remaining chili pepper puree to the pan and stir well. Cook over high heat until the sauce thickens slightly, about 10 minutes. Season with salt and pepper to taste.
   
   Garnish the turkey with dried apricots, dried chili peppers, and fresh cilantro. Serve with chili puree.