Turkey with Chilaca Chiles Recado

22 Each dried chilaca chiles
5 Each pasilla de Oaxaca chiles, may substitute dried chipotle
2 Tablespoons black peppercorns
5 Each whole cloves
1 Tablespoon Mexican oregano
2 Tablespoons distilled vinegar
2 Tablespoons Kosher salt
2-1/2 Ounces garlic oil
1 -12 pound TURKEY, giblets and neck removed

Toast chiles in a 325 degree F. oven just until they become fragrant. Cool. Remove stems and seeds. Pulse in a food processor until well ground. In a spice grinder, mill chiles, black pepper, cloves, and oregano. Transfer to a bowl; add vinegar, salt, and oil to make the recado paste. Coat the turkey with a thin layer of recado paste. Cover and allow the turkey to marinade in the refrigerator for about 10-15 hours. Fold turkey wings under the back of the turkey and return legs to the tucked position. Turkey may be cooked in a 325 degree F. oven or cooked on a rotisserie. If roasting in the oven, cook for approximately 3 hours or until the internal temperature of the turkey reaches 170 degrees F. in the breast and 180 degrees F. in the thigh.
If cooking by the rotisserie method, thread turkey evenly on the rotisserie-spit fork using a counter weight to achieve an even balance. Place a drip pan in the center of the grill beneath the area where the turkey juices will drip. Cook the turkey over indirect medium heat in a covered rotisserie. Replenish briquettes with about 15 briquettes every hour as needed to maintain medium heat. Cook until the internal temperature of the turkey reaches 170 degrees F. in the breast and 180 degrees F. in the thigh (about 3 hours).
Allow the turkey to rest for about 15 minutes prior to carving. Place on a platter and garnish with chili peppers, orange, and avocado slices.

Yield: 15 Servings