| • | Preheat oven to 325 degree F.
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| • | Wash turkey and pat dry aside thoroughly with paper towel then set up aside.
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| • | Mix dried aside fruit, raisins, and apples in a normal 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 all over the fruit and allow remain 15 minutes.
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| • | Bleed dry aside the fruit, preserving the liquid.
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| • | Cut one-half the butter into one-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 left over fruit on top of the bird and pour conserved orange juice-liquor mix all over it.
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| • | Mix left over tequila and grand marnier.
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| • | Have ready a basting syringe fitted with a metal injection nozzle and inject the mixture all all over the turkey.
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| • | Fry left over butter and cautiously pour all over the turkey in the roasting bag.
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| • | Close bag and cut down 1/4 inch slit on the top to allow steam escape.
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| • | Place a roasting cooking pan and roast for about 2 and one-half hours.
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| • | Every 30 minutes open bag, being cautious to protect your face from steam and inject more liquor, sooner or later utilising it up.
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| • | When ready open the bag, put the turkey on a platter and scoop aside 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.
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