3 cups chicken broth
2 tablespoons unsalted butter
1/4 cup tequila
2 Anaheim chilies, stemmed, seeded and cut into large chunks
3/4 cup apricot jam, divided
Salt and ground black pepper, to taste
1 (12- to 14-pound) turkey

Heat oven to 350 F.

In a medium saucepan over medium, combine the broth, butter, tequila, chilies and 1/2 cup of the apricot jam. Bring to a boil and cook until chilies are soft and tender.

Transfer mixture to a blender and puree until smooth. Press mixture through a fine-mesh strainer. Discard solids.

Return 1 1/2 cups of this mixture to saucepan, reserving rest for gravy. Simmer over medium for 10 minutes, or until reduced by half. Stir in remaining 1/4 cup apricot jam to make glaze. Season to taste with salt and pepper.

Place the turkey on a rack set in a large roasting pan. Carefully separate turkey's skin from flesh, trying to avoid breaking bird's skin. Pour half of glaze under skin and rub it into turkey.

Replace skin, then rub remaining mixture over outside. Wrap wing tips in foil and roast for 1 hour. Cover turkey with foil, then roast for another 1 1/2 to 2 hours, or until breast registers 160 F and thigh's thickest part reaches 170 F.

Allow turkey to rest in pan for 10 minutes. Transfer turkey to a serving platter and let it rest another 10 minutes.

While turkey rests on the platter, place roasting pan with drippings on stovetop. Bring to a simmer over low, then stir in reserved chili sauce. Scrape bottom of pan with a wooden spoon or silicone spatula to loosen any brown bits.

Simmer for 10 minutes, or until thickened, then season with salt and pepper. Strain out chunks or leave them in to add texture.

Makes about 12 servings.

— Recipe adapted from "Fresh Mexico," by Marcela Valladolid (Clarkson Potter, 2009).