Direction

CHILI RUB

1. Preheat oven to 500°F. Place a rack in bottom third of oven.
2. Remove stems and seeds from dried chiles and break into pieces if really fresh and pliable. If less pliable, lightly toast in hot skillet for 2-3 minutes first, then remove stems and seeds.
3. Place dried chiles in a large bowl, cover with boiling water and cover with plate to keep submerged. Let stand until softened, 20 minutes.
4. Drain chiles, reserving 1 cup soaking liquid. Transfer soaked chiles to blender or food processor and purée with soaking liquid, garlic, honey, both juice and zest from 1 orange, peppercorns and 1 tablespoon of kosher salt.

TURKEY

1. Dry turkey off with paper towels and sprinkle 1 tablespoon kosher salt all over and inside of turkey. Transfer to a roasting pan lined with a rack and stuff body cavity with both onion and remaining orange quarters. Pour chili puree on turkey and rub all over.
2. Roast for 30 minutes, drop temp down to 325°F and roast, basting occasionally with 2 cups chicken stock, until an instant-read thermometer inserted into a thigh (but not touching the bone) registers 160°F, about 3 hours total for a 12 pound turkey, 3 1/2 for 15 pounds (keep in mind that it will continue to cook once it comes out of the oven to reach 165°F).
3. Remove from oven and transfer turkey to a cutting board, tented with foil, for at least 20 minutes prior to carving. Make gravy.

GRAVY

1. Place roasting pan over high heat on stovetop. Scrape up any brown bits. Sprinkle the flour over the pan drippings (turkey fat should soak up flour) and cook for 1 minute, stirring with whisk to avoid lumps.
2. Whisk in the remaining 2 cups chicken stock. Cook for another 2 minutes and gravy should thicken. Adjust seasoning to taste.
3. Strain into a gravy boat or measuring cup and discard any solids. Serve with carved turkey.