| • | Preheat oven to 325 degrees F.
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| • | Wash turkey and pat dry thoroughly with paper towel then set aside.
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| • | Mix dried fruit, raisins, and apples in a medium size bowl.
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| • | Put juice and chilies, with sauce that clings to them into a blender or food processor and process for 1 minute.
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| • | Add 1 cup each of tequila and grand marnier, then pour the mixture over the fruit and let rest 15 minutes.
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| • | Bleed dry the fruit, preserving the liquid.
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| • | Cut half the butter into half inch pieces and mix with the fruit.
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| • | Stuff cavity of the turkey with the fruit.
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| • | Place the turkey in a roasting bag, arrange remaining fruit on top of the bird and pour preserved orange juice-liquor mix over it.
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| • | Mix remaining tequila and grand marnier.
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| • | Have ready a basting syringe fitted with a metal injection nozzle and inject the mixture all over the turkey.
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| • | Fry remaining butter and carefully pour over the turkey in the roasting bag.
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| • | Close bag and cut 1/4 inch slit on the top to let steam escape.
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| • | Place a roasting pan and roast for about two and half hours.
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| • | Every 30 minutes open bag, being careful to protect your face from steam and inject more liquor, eventually using it up.
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| • | When ready open the bag, put the turkey on a platter and scoop out the fruit stuffing.
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| • | Strain the juices that have accumulated in the bag, skim off any fat, and carve.
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| • | Drunken Turkey is ready. |
