Categories: Turkey, Alcohol, Holiday, Poultry 
      Yield: 8 servings 
  
     12 lb Turkey 
      2 lb Mixed dried fruit 
      1 c  Golden raisins 
      4 ea Granny Smith apples, 
      4 ea Oranges, juice from 
      1 cn (92.5 oz) chiles chipotles 
      3 c  Tequila 
      3 c  Grand Marnier 
      2 ea Sticks unsalted butter 
           -cut into 1-inch wedges 
  
  Preheat oven to 325~F. Rinse turkey and pat dry inside and out. Set aside. 
  Combine dried fruit, raisins, and apples in a medium-size bowl. Put orange 
  juice and chiles (with sauce that clings to them) into a blender or food 
  processor and process for 1 minute. Add 1 cup each of tequila and Grand 
  Marnier, then pour the mixture over the fruit and let rest 15 minutes. 
  Drain the fruit, reserving the liquid. Cut half the butter into 1/2-inch 
  pieces and combine with the fruit. Stuff cavity of the turkey with most of 
  the fruit. Place the turkey in a roasting bag, arrange remaining fruit on 
  top of the bird and pour reserved orange juice-liquor mix over it. Combine 
  remaining tequila and Grand Marnier. Have ready a basting syringe fitted 
  with a metal injection nozzle and inject the mixture all over the turkey. 
  Melt remaining butter and carefully pour over the turkey in the roasting 
  bag. Seal bag and cut 1/4-inch slit on the top to let steam escape. Place 
  in a roasting pan and roast for 2 1/2 hours. Every 30 minutes open bag 
  (being careful to shield your face from steam) and inject more liquor, 
  eventually using it up. When ready to serve, slit open bag, arrange turkey 
  on a platter, and scoop out the fruit stuffing. Place all the fruit in a 
  serving bowl. Strain the juices that have accumulated in the bag, skim off 
  any fat, and serve in a gravy boat. Serves 8 to 10