| 1 | Preheat oven to 325°F. |
| 2 | Rinse turkey and pat dry inside and out. |
| 3 | Set aside. |
| 4 | Combine dried fruit, raisins, and apples in a medium-size bowl. |
| 5 | Put orange juice and chiles (with sauce that clings to them) into a blender or food processor and process for 1 minute. |
| 6 | Add 1 cup each of tequila and grand marnier, then pour the mixture over the fruit and let rest 15 minutes. |
| 7 | Drain the fruit, reserving the liquid. |
| 8 | Cut half the butter into ?inch pieces and combine with the fruit. |
| 9 | Stuff cavity of the turkey with most of the fruit. |
| 10 | Place the turkey in a roasting bag, arrange remaining fruit on top of the bird and pour reserved orange juice-liquor mix over it. |
| 11 | Combine remaining tequila and grand marnier. |
| 12 | Have ready a basting syringe fitted with a metal injection nozzle and inject the mixture all over the turkey. |
| 13 | Melt remaining butter and carefully pour over the turkey in the roasting bag. |
| 14 | Seal bag and cut ?inch slit on the top to let steam escape. |
| 15 | Place in a roasting pan and roast for 2 ?hours. |
| 16 | Every 30 minutes open bag (being careful to shield your face from steam) and inject more liquor, eventually using it up. |
| 17 | When ready to serve, slit open bag, arrange turkey on a platter, and scoop out the fruit stuffing. |
| 18 | Place all the fruit in a serving bowl. |
| 19 | Strain the juices that have accumulated in the bag, skim off any fat, and serve in a gravy boat. serves 8 to 1 |
