| • | Preheat the oven to 325 degrees F.
|
| • | Rinse the turkey under cold running water and pat dry, set aside.
|
| • | Mix the dried fruit, raisins, and apples in a medium-size bowl.
|
| • | Place orange juice and chipotle peppers into a blender or food processor and process for about 1 minute.
|
| • | Add 1 cup each of tequila and grand marnier to it and then pour the mixture over the fruit.
|
| • | Let rest for about 15 minutes.
|
| • | Drain the fruit and reserve the liquid.
|
| • | Cut half the butter into 1/2 inch pieces and mix it with the fruit.
|
| • | Now stuff the cavity of the turkey with most of the fruit.
|
| • | Put the turkey in a roasting bag and arrange the remaining fruit on top of the bird.
|
| • | Pour the reserved liquid over it.
|
| • | Combine rest of the tequila and Grand Marnier with it.
|
| • | Inject the mixture all over the turkey with the syringe.
|
| • | Melt rest of the butter and carefully pour it over the turkey in the roasting bag.
|
| • | Close the bag and cut 1/4-inch slit on the top to let the steam escape.
|
| • | Put it in a roasting pan and roast for about 2 -1/2 hours.
|
| • | Every 30 minutes open the bag and inject more liquor.
|
| • | When ready to serve, slit open bag, and place the turkey on a platter, and scoop out the fruit stuffing.
|
| • | Place all the fruit in a serving bowl and strain the juices that have accumulated in the bag.
|
| • | Skim off any fat, and serve it. |
