Southwestern Turkey

Directions

1. 1Heat oven to 325º. Starting at the back opening of the turkey, gently separate skin from turkey breast, using fingers. Place sage leaves under skin of turkey.
2. 2Prepare stuffing; do not cook. Fill wishbone area with stuffing first. Fasten neck skin to back with skewer. Fold wings across back with tips touching. Fill body cavity lightly with stuffing. (Do not pack-stuffing will expand while baking.) Tuck drumsticks under band of skin at tail, or tie together with heavy string, then tie to tail. Place turkey, breast side up, on rack in shallow roasting pan.
3. 3Heat butter, chili powder, cumin and chilies until butter is melted. Brush turkey with 2 tablespoons of the butter mixture. Insert meat thermometer so tip is in the thickest part of inside thigh muscle and does not touch bone.
4. 4Bake uncovered 3 hours to 3 hours 45 minutes, brushing occasionally with remaining butter mixture, until thermometer reads 180º and juice of turkey is no longer pink when center of thigh is cut. When turkey begins to turn golden, cover loosely with aluminum foil. When done, remove turkey from oven and let stand 15 minutes for easier carving. Garnish with whole chilies and additional sage leaves if desired.
5. 5Meanwhile, skim fat from drippings. Pour just the drippings into 1-quart saucepan; heat to boiling. Serve with turkey.